chicken wings.

• Toss wings with salt and cornstarch, let sit in the fridge for 2-24 hours.

• Pat the wings dry with paper towel.

• Fill a pot halfway with oil, heat to 350°F.

• Fry wings for 7-8 minutes, or until fully cooked, crispy and golden brown.

• Toss in choice of seasoning/sauce.

• Combine buttermilk, salt and spices, add wings and let brine for 1 - 8 hours.

• Whisk together all of the dredge ingredients and add the chicken and coat thoroughly in the dredge. Let the chicken sit in the flour mixture for 10 minutes.

• Fill a pot halfway with oil then heat to 325°F.

• Remove the chicken from the dredge and shake off any excess flour.

• Fry wings for 4-5 minutes or until lightly brown and nearly cooked through.

• Remove the wings from the oil and place onto a wired rack.

• Heat the oil up to 375°F.

• Add the wings to the oil, remove onto a wired rack once golden brown and crisp.

• Toss in choice of seasoning/sauce.

• Toss together chicken-wings with the ginger and garlic, let marinate in the fridge, covered for 30 minutes - 8 hours.

• Whisk together cornstarch and baking powder. Toss the chicken in the mix until evyerhting coated.

• Fill a heavy-bottomed pot about halfway with oil then heat to a temperature of 350°F.

• Shake off any excess cornstarch off the chicken, fry wings for 7-8 minutes or until fully cooked through and crisp.

• Toss in yangnyeom sauce, add roasted peanuts, sesame seeds and green onions.

lemon pepper seasoning:

• 7 lemons, peeled, white pith removed.

• 6g (1.5 tsp) citric acid.

• 2g (1/2 tsp) onion powder.

• 4g (1 tsp) garlic powder.

• 33g (1/4 cup) black peppercorns.

• 8g (1 tbsp) white peppercorns.

• 5g (1 tsp) mushroom powder.

lemon pepper wet:

• 2 tbsp lemon pepper seasoning.

• 2 tbsp Frank’s red hot.

• 1/2 cup (113g) unsalted butter.

• 10g (1/2 tbsp) honey.

• 2 lemons, juiced.

• 1 tbsp dijon mustard.

• kosher salt.

seasoning:

• Place the lemon peels onto a baking tray, place into your oven at its lowest setting (150-200°F). Let dehydrate for around 1-2 hours or until fully dry and crisp.

• Preferably, use a food dehydrator set at 105°F.

• Blitz the lemon peels into a fine powder.

• Toast and blitz the peppercorns as well.

• Mix the lemon powder, citric acid, pepper, garlic, onion and mushroom powder together.

wet:

• Add honey and Frank’s red hot to a saucepan, bring to a simmer over low heat.

• Whisk the cold butter in 1 tbsp at a time.

• Once all the butter is emulsified add the lemon pepper seasoning, lemon juice and dijon. season to taste.

• 4 ripe mangoes, peeled & chopped.

• 1 shallot, minced.

• 2 cloves garlic, grated.

• 1” gnob ginger, grated.

• 8-12 habanero peppers, minced.

• 2 limes, juiced.

• 75g (1/4 cup) apple cider vinegar.

• 75g (1/4 cup) water.

• 115g (1/4 cup) honey.

• 15g (1 tbsp) Worcestershire sauce.

• 57g (1/4 cup) unsalted butter, cold.

• kosher salt.

method:

• Heat oil in a saucepan over medium heat, add shallot, garlic and ginger, sweat for 5-6 minutes or until aromatic.

• Add habanero and cook for an additonal 2 minutes.

• Add the mango, cook until broken down and the juice releases.

• Add water, vinegar, worcesteshire and honey.

• Bring to a boil, then reduce to a simmer and cook for 8-10 minutes, stirring constantly.

• Add everything to a blender, and blitz until smooth.

• While blending, add the butter, 1 tbsp at a time.

• Season to taste and pass through a sieve.

• 150g ketchup.

• 30g dark brown sugar.

• 50g whiskey.

• 1 tbsp Worcestershire sauce.

• 1 tbsp apple cider vinegar.

• 1 tsp dijon mustard.

• (1 tbsp) paprika.

• (1/2 tbsp) smoked paprika.

• (1 tsp) onion powder.

• (1 1/2 tsp) garlic powder.

• (1/2 tbsp) cayenne pepper.

• kosher salt.

method:

• Add sugar and whiskey to saucepan, bring to a boil, reduce the heat low and simmer until a thick syrup is formed.

• Add ketchup, mustard, vinegar, Worcestershire and spices.

• Simmer for 15-25 minutes or until thick, and the flavours have melded together.

• Season to taste.

• 180g (3/4 cup) 35% heavy cream.

• 113g (1/2 cup) unsalted butter, cold.

• 1 tbsp old bay.

• 1 tsp mustard powder.

• 1/2 tbsp garlic powder.

• 1/2 tbsp onion powder.

• 1 tbsp smoked paprika.

• 1/2 tsp red chili flakes.

• 6 cloves garlic, grated.

• 1 tsp black pepper.

• 1 lemon, juiced.

• kosher salt.

method:

• Add heavy cream to a sauce pan and place over medium heat. Reduce until 1/2 of the original volume.

• Add garlic and all of the spices.

• Cut the heat, whisk in all of the cold butter 1 tbsp at a time. Add lemon.

• Season to taste.

• 10 cloves garlic, minced.

• 2 sprig green onion, sliced thin.

• 2 bird’s eye chili, minced.

• 3 red shallot, minced.

• 50g palm sugar.

• 45g (3 tbsp) fish sauce.

• 2 limes, juiced.

• 45g (3 tbsp) water.

• 40g (1/3 cup) roasted, skinless peanuts, chopped.

• 3 tbsp oil.

method:

• Heat oil in a saucepan over medium heat.

• Add garlic and shallots. Cook until lightly brown and fragrant.

• Add bird’s eye chilis and water, bring to a boil.

• Add palm sugar and fish sauce, reduce heat to low and simmer until thickened.

• Add green onion and lime juice.

• Season to taste.

• Toss with roasted peanuts.

• 85g (1/4 cup) gochujang.

• 60g (4 tbsp) ketchup.

• 3 cloves garlic, minced.

• 85g (1/4 cup) Korean rice syrup.

• 30g (2 tbsp) rice vinegar.

• 33g (2 tbsp) mirin.

• 15g (1 tbsp) shio-koji or light soy sauce.

• 4g (1 tsp) roasted sesame oil.

• 1-2 tbsp sesame seeds.

method:

• In a saucepan sff gochujang, ketchup, rice syrup, rice vinegar, mirin and shio-koji.

• Bring to a boil, reduce the heat to low and let simmer for 5 minutes.

• Cut the heat, add garlic and sesame oil. Season and adjust to taste.

• Add sesame seeds right before tossing with chicken.