This is How a MICHELIN Kitchen Makes Chicken Wings
The so-called Pretty Hot Wing is a staple at this San Francisco establishment, with a recipe that – as the name suggests – has some nice heat to it. Chef Pim Techamuanvivit pulls tricks from the Thai playbook to make the dish stand out.
First, the wings are marinated in fish sauce and a paste of garlic, coriander and bird's eye chili. Next, they’re fried in a batter of rice flour and tapioca starch – the secret to a perfect crisp, Techamuanvivit says. The shimmery glaze – a tangy Thai take on a Buffalo sauce – is made with tamarind and sriracha.
