Crispy Curry Chicken Wings with Frizzled Shallots

Double-crunchy fried wings tossed in Madras curry powder, topped with frizzled shallots and chiles, and served with homemade ranch.

Ingredients

• 2 lbs chicken wings
• 2 quarts vegetable oil, for frying

Salt

• 2 shallots (or 1 onion), sliced into rings
• 2 hot red peppers, sliced into rings
• 3 to 4 tbsp Madras curry powder, to taste
• Ranch dip: zest of 1 lemon, juice of 1/2 lemon, 2 tbsp dried herb seasoning, 3/4 cup mayonnaise, 1/2 cup sour cream, 1 tbsp red wine vinegar, 1/4 cup olive oil, freshly ground black pepper

Directions

1. Whisk together all the ranch dip ingredients and refrigerate 2 to 3 hours.
2. Heat the vegetable oil to 375F in a large heavy pot or wok. Season the wings with salt.
3. Fry the wings until nutty dark golden brown all over, 5 to 7 minutes. Transfer to a bowl and toss with the curry powder.
4. Fry the peppers and shallots until browned and crinkly.
5. Combine the frizzled shallots and chiles with the wings and serve with the ranch dip.

Notes

Andrew Zimmern’s curry-dusted fried wings - he tosses them in Madras curry the second they come out of the oil.