Hopscotch Chicken Wings

• 1 lb. chicken wings
• 2 Tbsp. salt
• 12 Tbsp. butter
• 7 Tbsp. red miso
• 4 Tbsp. rayu (Japanese chile sesame oil)
• 6 Tbsp. water
• 2 Tbsp. ginger, grated
• 1 bunch green onions, charred and sliced (broil in oven until charred, then slice)
• Canola or cottonseed oil (for frying; enough to be two inches deep)

1. 1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips.
2. 2. Put the wings in a saucepan, cover with water, and add the salt. Bring the water to a simmer on medium-low heat, being careful not to boil the water.
3. 3. Once the water starts simmering, cover the pot, turn off the heat, and let the wings sit for 8 minutes so that they cook through.
4. 4. Drain the wings and pat them dry with a paper towel, then let them air-dry on a plate, rack, or backing sheet until they're no longer moist to the touch.
5. 5. While you're waiting, start the sauce: Mix everything but the frying oil in a large bowl using an electric whisk or a spatula and some elbow grease.
6. 6. Heat the frying oil to 350 degrees and gently ease in the dry wings. Once the wings turn golden brown (about 5 minutes, since they're precooked), pull them out and let them drain for a moment on a plate topped with paper towels.
7. 7. Put the wings in with the sauce, get 'em slathered up, then eat.

chicken, salt, butter, red miso, rayu, water, ginger, green onions, cottonseed oil

Taken from www.epicurious.com/recipes/member/views/hopscotch-chicken-wings-51811751 (may not work)