Crunchy Calamari With Ancho Chile Glaze

• 13 cup sugar
• 1 teaspoon minced garlic
• 1 teaspoon crushed ancho chile
• 1/4 teaspoon chipotle powder
• 2 cups dry red wine
• 1 tablespoon red wine vinegar
• Salt
• 1 pound cleaned calamari, the smaller the better
• 1 cup flour
• 12 ounces club soda
• Vegetable oil for deep-frying
• 1 lime, zested, then cut into wedges

1. Moisten sugar with 1 tablespoon water in a shallow saucepan.
2. Cook on medium-high until sugar caramelizes to light amber.
3. Add garlic and cook until it starts to color.
4. Add ancho and chipotle, cook 30 seconds, then stir in wine, taking care because it may sputter.
5. Cook on high heat, stirring occasionally, until the caramel dissolves in the wine and the mixture reduces to 1/2 cup, about 15 minutes.
6. Remove from heat, season with vinegar and salt and set aside.
7. Slice calamari into thin rings.
8. Toss with 1/2 cup flour, place in a large strainer and shake off excess flour.
9. Season with salt.
10. Pour club soda into a large bowl.
11. Whisk in remaining flour.
12. Heat about 2 cups oil to very hot, about 400 degrees, in a deep-fryer, saute pan or wok.
13. Place floured calamari in the batter.
14. Using tongs, transfer about 1/4 of it to the oil and fry until golden.
15. Stand back because the calamari may spatter furiously.
16. Remove to several layers of paper towels.
17. Repeat with remaining calamari.
18. Pile calamari on a platter, dust with lime zest and serve with lime wedges and ancho glaze.

sugar, garlic, ancho chile, chipotle powder, red wine, red wine vinegar, salt, calamari, flour, club soda, vegetable oil, lime

Taken from cooking.nytimes.com/recipes/1017368 (may not work)