BEST CHICKEN WINGS : KOREAN FRIED CHICKEN WINGS

✔ Ingredients :

♡ Chicken

• 2½ pounds chicken wings, tips discarded, wings cut apart at the joints
• 1 cup Wondra flour
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Vegetable oil for deep-frying

♡ Glaze

• 1 cup thinly sliced peeled fresh ginger
• 3 tablespoons soy sauce
• ½ cup packed light brown sugar
• ¼ cup rice vinegar (or white vinegar)
• 2 tablespoons honey
• 1 to 2 tablespoons Korean fermented chile or red pepper flakes
• 1 to 2 tablespoons sesame seeds, toasted (optional)

✔ Preparation Steps :

1. First, prep the chicken wings: Rinse them with cool water and pat dry with paper towels.

2. In a large bowl, combine the Wondra, salt, and pepper. Dredge the chicken wings in the flour mixture to give them a fine, light coating and set them aside on a platter or baking sheet.

3. Heat about 2 inches of vegetable oil to 350°F in a deep fryer or a large deep saucepan. Fry the chicken wings in batches, being careful not to crowd the pan or let the heat dip too much, for 5 minutes. Let the wings cool on a paper-towel-lined baking sheet. Set the pan of oil aside.

4. To make the glaze: In a small saucepan, combine the ginger, soy sauce, brown sugar, 1 cup water, and vinegar and bring to a boil over medium-high heat. Add the honey and fermented chile and boil to reduce the glaze by half—it should have a thick, maple-syrup-like consistency. Set aside.

5. Heat the oil to 350°F again. Fry the wings in batches until crispy golden brown, 5 to 8 minutes. Drain them on a rack or paper towels. While they’re still hot, dip the wings in the glaze, or just brush it all over the wings. If desired, top the wings with a generous shower of sesame seeds before serving.

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ROASTED RADISH AND POTATO SALAD WITH BLACK MUSTARD AND CUMIN SEEDS

✔ Ingredient :

• 1 large Yukon Gold potato, scrubbed and cut into bite-size pieces
• Extra virgin olive oil
• Coarse sea salt and freshly ground black pepper
• 8 to 10 radishes, preferably a variety of sizes and types (I used Easter Egg and French Breakfast radishes), trimmed
• ½ teaspoon black mustard seeds
• ½ teaspoon cumin seeds
• 2 tablespoons fresh lemon juice
• ½ teaspoon sugar
• 2 tablespoons whole milk yogurt
• 2 tablespoons thinly sliced scallions

✔ Preparation Steps :

1. Heat the oven to 400°F.

2. In a medium bowl, combine the potatoes with a glug or two of olive oil, a good sprinkling of sea salt, and a few grinds of black pepper, tossing to coat evenly. Spread the potatoes in a single layer on a foil-lined baking sheet and roast for 10 minutes (set the bowl aside).

3. Meanwhile, halve or cut any large radishes into wedges; leave smaller ones whole. Combine the radishes with another glug or two of olive oil and some salt and pepper in the same bowl that you tossed the potatoes in; mix well to coat evenly.

4. Using a wooden spatula or spoon, gently push the potatoes around, being careful to keep the skins as intact as possible. Push the potatoes to one side of the baking sheet and add the radishes to the other side in a single layer. Roast for another 10 to 12 minutes, or until the potatoes and radishes are tender, shaking the pan midway through. Remove the baking sheet from the oven and allow the vegetables to cool completely (this will make it easy to remove them from the pan without sticking especially the potatoes).

5. Meanwhile, in a small sauté pan, heat 1 teaspoon olive oil over medium heat. When it’s hot, add the mustard and cumin seeds and gently mix. Cook for about a minute, stirring, until fragrant, being mindful that the mustard seeds will start to pop. (I use my wooden spoon as a shield to keep them from popping all over the place.) Remove the pan from the heat and set aside.

6. Combine the lemon juice, sugar, and ½ teaspoon salt in a small bowl and stir to dissolve.

7. Halve any small radishes and transfer the roasted radishes and potatoes to a bowl. Add the yogurt, mustard and cumin seeds, and scallions, folding with a spatula to combine. Add the lemon juice mixture by the teaspoonful, tasting as you go. (I used 1½ teaspoons.) Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to develop. Bring the salad to room temperature before serving.

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ROASTED RED PEPPER SOUP WITH CORN AND CILANTRO