Pat wings dry with paper towels. In a large bowl, whisk 1 cup buttermilk with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Add wings, toss to coat thoroughly, cover and refrigerate for at least 1 hour or up to overnight.

Marinate

Remove wings from refrigerator 20 minutes before cooking to come closer to room temperature. Reserve buttermilk marinade if desired for another use; discard any that touched raw chicken.

Prep before frying

Place 1 cup raw cashews in a food processor or blender. Pulse in short bursts until crumbs form — texture should be coarse, like panko breading with some small pieces for crunch. Do not overprocess into a paste. Transfer to a bowl and stir in 3 tbsp flour, 1 tbsp cornstarch, 1 tsp salt and 1/2 tsp white pepper; mix to combine.

Make cashew crumb

Pour about 1 cup vegetable oil into a large skillet so it reaches roughly 1/4 inch depth (enough for shallow frying). Heat over medium-high until oil reaches 350°F (use a thermometer) or a small piece of bread sizzles and browns in 30–40 seconds. Working in batches to avoid crowding, lift each marinated wing and let excess buttermilk drip off, then dredge thoroughly in the cashew-flour mixture, pressing coating to adhere. Fry wings, turning occasionally, until golden brown and cooked through, about 8–10 minutes per batch (internal temp 165°F). Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F oven if needed.

Fry the wings

In a small saucepan over low heat, melt 3 tbsp unsalted butter. Add 1 tbsp light brown sugar and stir until dissolved. Whisk in 2 tbsp chili paste, 1 tsp tamari (or soy sauce), 1 tsp rice vinegar and 2 tbsp water. Simmer gently 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in 2 tbsp of the toasted chopped cashews reserved for garnish (leave 1 tbsp for finishing) to incorporate nutty flavor into the sauce. Taste and adjust balance (more sugar for sweetness, more chili paste for heat).

Make chili-cashew glaze

Place fried wings in a large dry bowl. Pour warm chili-cashew glaze over wings and toss gently until evenly coated. If you want extra crispness, return glazed wings to the oven for 3–4 minutes at 375°F to set the glaze, then remove.

Toss wings in glaze

In a bowl, whisk together 3/4 cup buttermilk and 1/4 cup mayonnaise until smooth. Fold in 2 tbsp chopped parsley, 1 tbsp chives, 1 tbsp dill, 1 tsp lemon juice and 1/2 tsp minced garlic. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Chill until ready to serve (at least 15 minutes to let herbs meld).

Transfer glazed wings to a serving platter. Sprinkle with remaining toasted chopped cashews and 2 tbsp sliced scallions. Serve immediately with lemon wedges and the chilled buttermilk herb dipping sauce on the side.

chicken wings (whole or separated into drumettes and flats)

buttermilk

fine sea salt

black pepper

garlic powder

smoked paprika

raw cashews

all-purpose flour

cornstarch

ground white pepper

vegetable oil (for shallow frying)

unsalted butter

light brown sugar

chili paste (e.g., sambal oelek) or red chili sauce

tamari or soy sauce

rice vinegar

water

mayonnaise

fresh parsley, finely chopped

fresh chives, finely chopped

fresh dill, finely chopped

lemon juice

garlic, minced

toasted chopped cashews (reserve 2 tbs from whole cashews)

finely sliced scallions

lemon wedges

Cutino chili cashew hot wings

Make Cutino Chili Cashew Hot Wings Recipe in just 1h 25m. with buttermilk herb dipping sauce

Citizen Public Houses Cutino Chili Cashew Hot Wings Recipe

Recipes

Citizen Public House

Cutino Chili Cashew Hot Wings Recipe

Cutino Chili Cashew Hot Wings Recipe

Frequently paired with

Local Coupons