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WASABI BUFFALO WINGS INSPIRED BY THE SIMPSONS

cook:

1 h

Picture for Wasabi Buffalo Wings inspired by The Simpsons

2,196,914 views  This week, Springfieldian culinary giant Marge Simpson innovates once again with another playful twist on a familiar favorite: wasabi buffalo wings. In a rare cartoon food mash-up that actually sounds pretty awesome, a wasabi hot sauce must be merged with half its weight in butter to qualify for a Buffalo moniker. Will this Eastern twist on a Western New York favorite win any wing-off's?

4 servings

US

original

metric

INGREDIENTS

For the Wasabi Buffalo Wings

2 lb whole chicken wings

As needed kosher salt

1 lb shishito peppers, stems removed

5 jalapeño peppers, stems removed

1 poblano pepper, stems removed

2 italian frying peppers, stems removed

4 cloves garlic

½ cup distilled water

4 g kosher salt

½ cup sushi rice vinegar + more as necessary

1 tbsp soy sauce

1 tbsp fish sauce

2 ½ tbsp wasabi paste (or to taste)

2 Qt peanut oil (or fry oil of choice)

1 cup (2 sticks) unsalted butter, melted

DIRECTIONS

1.

For the Wasabi Buffalo Wings

1.

Break down the chicken wings by slicing the connective skin between each of the joints. Break each of the joints open by bending them backwards until the joint pops, then slice between the bones to separate the pieces. Save the wing tips for making stock, they can be frozen for up to 6 months (if not previously frozen).

2 lb whole chicken wings

2.

Gently pat the drums and flats dry using paper towels, then generously salt all sides of the wings with salt.

As needed kosher salt

3.

Transfer the drums and flats onto a wire rack set in a sheet tray. Allow the wings to dry, uncovered, overnight in the refrigerator.

4.

Adjust the rack in the oven to the highest place setting and preheat the oven to broil.

5.

Transfer the peppers to a sheet tray, making sure all of the peppers are laid out in an even layer to avoid uneven cooking.

1 lb shishito peppers, stems removed

5 jalapeño peppers, stems removed

1 poblano pepper, stems removed

2 italian frying peppers, stems removed

6.

Broil the peppers until the skin starts to char, then flip the peppers and char the other side, about 4-5 minutes per side.

7.

Allow the peppers to cool for 5-10 minutes before handling, then remove any skin that has completely turned black or carbonized.

8.

Transfer the peppers to a high powered blender, along with the garlic, water, and salt. Blend the mixture until homogenous.

4 cloves garlic

½ cup distilled water

4 g kosher salt

9.

Optionally, transfer the pepper mash to a sterile jar. Cover the jar with cheesecloth and secure with a rubberband or butcher’s twine. Allow the mixture to ferment at room temperature for 7-21 days.

10.

When ready to make the sauce, combine 2 cups of the pepper mash in a blender along with the rice vinegar, soy sauce, and fish sauce. Blend until the hot sauce is smooth and homogeneous.

½ cup sushi rice vinegar + more as necessary

1 tbsp soy sauce

11.

Strain and transfer the sauce to a medium bowl, then add the wasabi paste and whisk to combine. Add more vinegar to the mixture if the sauce is too thick. Reserve until ready to use.

2 ½ tbsp wasabi paste (or to taste)

12.

Add the peanut oil to a high-walled skillet and preheat to 375°F. Add the desiccated chicken wings to the oil and fry for 5-8 minutes or until cooked through and golden brown. Make sure to keep the oil temperature between 350-375 °F. Transfer the cooked wings to a paper towel-lined sheet tray to cool slightly.

2 Qt peanut oil (or fry oil of choice)

13.

While the wings cool slightly, whisk the melted butter into the reserved wasabi sauce.

1 cup (2 sticks) unsalted butter, melted

14.

Toss the wings in the wasabi sauce and serve immediately.

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