Pineapple, Calabrian Chili, Wings

Pineapple,

with fried shallots & basil

Calabrian Chili, Wings

Ingredients

Buttermilk Soak

5 pounds chicken wings

1 cup whole-fat buttermilk

Pineapple, Chili Sauce

Note: If not using the brand of oyster sauce I've listed in the recipe, make sure the sodium content doesn't exceed 450 mg per tablespoon serving or your sauce will be too salty. "Click on links below for oyster sauce and Calabrian chiles."

Don't use fresh Calabrian peppers. The recipe needs the acidity from the jarred peppers. But! if you do, add some rice vinegar to- taste.

1 cup pineapple preserves

1/2 cup oyster sauce Maekrua chuew huad

2 tablespoons chopped, Calabrian chili peppers in oil, jarred Divina brand

1 teaspoon "less/low sodium" soy sauce

1 teaspoon freshly minced, garlic

Coating

1 cup all-purpose flour

1/3 cup corn starch

1 tablespoon salt

2 teaspoon’s black pepper

Sieve

Large baking sheet

Plastic wrap

Large wired rack

Meat/food thermometer

Deep fryer

Peanut oil (or vegetable if allergy)

Fried Shallots

10 ounces Banana shallots, about 4-5 large, sliced into quarters lengthwise, then sliced into 1/4 inch segments.

Fresh basil

Directions

Chicken prep: Using a sharp knife, separate the drumette from the wingette. The wing tip can also be removed if preferred. I leave it on for presentation.

Add the chicken to a large bowl and toss with the buttermilk. Place in the refrigerator for 1 hour.

Pineapple, Chili Sauce

Add all ingredients to a bowl and whisk well. Set aside until ready to use. Don't refrigerate.

Coating

To mix evenly, add all of the ingredients to a small bowl. Place a sieve over a larger bowl and sift all of the ingredients together. Repeat 1 more time, then add any salt or pepper still in sieve into the bowl. Whisk right before using.

Place a strip of plastic wrap over a large baking sheet. In batches of 3-4, shake off excess buttermilk, dredge/coat the chicken in the seasoned flour/cornstarch mixture, shaking off excess and place onto the baking sheet. Repeat until all chicken is coated.

Set your fryer temperature to 375F and line a plate with paper towel for the shallots. Once temperature has reached 375F, start frying the shallots, being sure to separate some of the layers before adding to oil. Fry until nicely browned and place onto the plate. Lightly season with salt, set aside. Reduce the heat to 350F and start frying the chicken.

Place aluminum foil under the wired rack and arrange the fried chicken on top as you go, to prevent steaming.

Fry the chicken in batches until lightly golden and the internal temperature reaches 165F. The drummettes will take longer to cook than the wingettes/flats.

After all the chicken is fried, add to a large bowl and toss with the sauce. Arrange the chicken into a bowl or on a platter. Finish with the fried shallots and fresh basil. Serve immediately. About 5-6 servings.