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Chicken wings recipe from chef Nick Balla of San Francisco's Nombe restaurant


Yield: 4 servings



2½ pounds whole chicken wings, separated at the joint

2 cups buttermilk

1 cup rice flour (such as Bob's Red Mill brand)

¼ cup plus 2 tablespoons cornstarch

¼ cup plus 2 tablespoons all-purpose flour

1 tablespoon kosher salt

2 quarts vegetable oil, for frying


¾ cup honey

¾ cup fresh lime juice

¼ cup plus 2 tablespoons fish sauce

¼ cup scallion, white and light green parts only, thinly sliced

¼ cup thinly sliced serrano chile (with or without seeds)

1 tablespoon plus 1½ teaspoons salt

1½ teaspoons ichimi togarashi or red pepper flakes

1½ teaspoons minced garlic

¼ cup cilantro leaves, roughly chopped

¼ cup mint leaves, torn

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