Fried Sambal Wings With Cucumber Cream

• 1/2 cup yuzu juice
• 1/2 cup kosher salt, plus more as needed
• 2 tablespoons sugar
• 18 chicken wings, about 3 * pounds, wing tips removed, each wing cut in half
• 6 1/2 tablespoons unsalted butter
• 1/4 cup sambal
• 1/4 cup sriracha hot sauce
• 1 tablespoon rice-wine vinegar
• 1/2 English cucumber, quartered lengthwise and seeded
• 1 4-inch piece ginger
• 1 cup sour cream
• 1 quart vegetable oil

1. 1. Make the brine by combining the yuzu juice, 1/2 cup salt, sugar and 2 quarts water in a container large enough to hold the wings. Stir until the salt and sugar dissolve. Add the wings and refrigerate overnight. Rinse well and pat dry.
2. 2. In a small saucepan over low heat, combine the butter, sambal, hot sauce and vinegar. Simmer for a few minutes, stirring occasionally. Transfer to a blender and puree until smooth.
3. 3. Cut the cucumber crosswise into -inch-thick pieces. Sprinkle them lightly with salt and let them sit for 10 minutes. Pat dry with a towel. Grate the ginger over a towel or cheesecloth and squeeze out 2 tablespoons juice into a bowl. Add 1/2 teaspoon salt to the juice, then combine with the sour cream and cucumber. Season to taste.
4. 4. Pour 2 inches of oil in a 10*-by-4-inch pot and place over high heat. When the oil reaches 375 degrees, fry the chicken wings in batches. Cook for about 15 minutes, or until nicely browned. Transfer wings to a bowl. Toss with hot sauce. Serve with cucumber cream.

yuzu juice, kosher salt, sugar, chicken, unsalted butter, ubc, ubc, ricewine vinegar, cucumber, ginger, sour cream, vegetable oil

Taken from www.epicurious.com/recipes/member/views/fried-sambal-wings-with-cucumber-cream-52947571 (may not work)