Crispy golden wings with furikake topping and kimchi coleslaw

Chef Binotto’s Beat Bobby Wings

Recipe Crafted By

Chris Binotto

Executive Chef Chris Binotto was born into a culinary family. As a teenager, he trained under James Beard Award winner Chef Jimmy Schmidt and later worked under Chef Graham Elliot and Iron Chef Morimoto, helping their kitchens earn two Michelin Stars and a Forbes Five-Star Award.

Over the last five years, Chris has opened numerous kitchens across the country including House of Macau, Beetle House (LA/NY/DC), and Karnevil. He is the Executive Chef and owner of Embers & Ash, a primal cooking experience in Southern California, has been published in multiple cookbooks, and has appeared on the Discovery Channel and Food Network, including Chopped and Bobby Flay’s BBQ Brawl. He currently resides in Los Angeles, splitting time between kitchens in NY and LA.

Instagram @chef_binotto


Chef Binotto’s Beat Bobby Wings

Fusion

Appetizer

Chef Binotto’s Beat Bobby Wings

Author: Chef Binotto

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Servings

18 chicken wing pieces

Prep Time

2 hours 30 minutes

Cook Time

25 minutes

Championship Wings with Chipotle-Gochujang Sauce, Kimchi Slaw & Crunch

Ingredients

    Wings

    • 18 chicken wing pieces
    • ½ cup Melinda’s Chipotle Hot Sauce
    • Fiesta Brand Lime Pepper Seasoning, to taste
    • Oil for frying

    Chipotle-Gochujang Sauce

    • ½ cup ketchup
    • 1 tbsp Melinda’s Chipotle Ketchup
    • 1 tsp gochujang paste
    • 1 tsp Melinda’s Japanese BBQ Sauce
    • 1 tsp Melinda’s Hot Honey
    • 1 tbsp soy sauce
    • ½ tsp sesame oil
    • 1 tsp rice wine vinegar
    • 2 tsp honey
    • 2 tbsp unsalted butter
    • 2 tsp fresh lime juice

    Crunch Topping

    • ¼ cup chopped peanuts
    • ¼ cup fried basil
    • 1 tbsp sesame seeds
    • 1 tbsp crispy garlic
    • 2 tbsp crispy onions

    Crispy Coating

    • 1 cup cornstarch
    • 2 eggs, beaten with 2 tbsp water
    • 1 cup all-purpose flour
    • 1 cup rice flour
    • 1 tsp salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp paprika
    • ½ tsp black pepper

    Kimchi Slaw

    • 2 cups coleslaw mix
    • 1 apple, cut into thin matchsticks
    • ¾ cup thinly sliced kimchi
    • 2 tbsp mayonnaise
    • Salt to taste

    Directions

    1. Marinate
      Toss wings with Melinda’s Chipotle Hot Sauce. Refrigerate at least 2 hours or overnight. Drain excess marinade and season with Lime Pepper Seasoning.
    2. Prepare Slaw and Crunch
      Toss slaw ingredients together and refrigerate. Combine crunch ingredients, lightly crushing large pieces.
    3. Make Sauce
      Bring sauce ingredients, except butter and lime juice, to a gentle simmer. Remove from heat; whisk in butter and lime juice. Keep warm.
    4. Coat Wings
      Combine both flours and coating seasonings. Dredge wings in cornstarch, dip in egg wash, then coat with seasoned flour.
    5. Double-Fry
      Heat oil to 300°F. Fry in small batches about 8 minutes, until wings reach 165°F inside. Rest on a rack for 8 minutes. Increase oil to 350°F; fry again for 3–4 minutes, until crisp and approximately 175°F inside.
    6. Serve
      Lightly brush wings with warm sauce. Serve with slaw, sprinkle with crunch, and finish with fresh lime juice and zest.

    Equipment

    • Deep fryer
    • Meat injector
    • Large mixing bowls
    • Whisk
    • Sauce pot
    • Thermometer

    Recipe Note

    Chef’s Kiss: Before coating, inject wings with melted garlic butter for extra richness.
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