Strawancho Sticky Wings

Deep-fried wings finished with brown butter and black garlic, then brushed with a glossy strawberry–ancho glaze and set in the oven so they stay crispy. Sweet smoky heat, rich umami, tacky shine.

Yield: 4-5 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Special Equipment: Deep Fryer and Wire Rack

Ingredients

Wings:

• 20 wing pieces (flats and drums)

• Neutral fry oil (peanut, canola, or vegetable)

  Seasoning:

• All-purpose seasoning blend, to taste

  Optional: 1 tbsp baking powder for extra-crispy skin

  Brown Butter Black Garlic Finish:

• 6 tbsp salted butter

• 1½ tbsp black garlic paste

• Large pinch cracked black pepper

  Strawancho Glaze:

• ⅓ cup strawberry jam or preserves

• ¾ tsp ancho chile powder (start here)

• 2 tbsp butter or beef tallow

• 1½ tsp chili crisp oil

• 1 tsp apple cider vinegar or lime juice

• 1 tsp balsamic reduction or balsamic vinegar

• Pinch cracked black pepper

Directions

1. Pat wings very dry. Season generously with all-purpose seasoning and baking powder if using. Let rest 15–30 minutes while oil heats.

2. Heat oil to 350°F. Fry wings in batches 8–10 minutes until golden and 175–185°F internal. For extra crunch, raise oil to 375°F and fry an additional 45–60 seconds. Drain on a rack.

3. Melt butter in a small pan and cook until lightly browned and nutty. Stir in black garlic paste and cracked black pepper. Toss wings lightly in the butter mixture to coat.

4. In another pan, warm strawberry jam, ancho chile powder, butter or tallow, chili crisp oil, vinegar or lime juice, balsamic, and black pepper. Stir until smooth and glossy.

5. Heat oven to 425°F. Arrange wings on a rack over a sheet pan. Brush glaze on both sides and bake 3–5 minutes to set. Flip, brush again, and bake 2–3 minutes more until tacky and shiny.

   Serve hot.