Khon Wings (5) Recipe

Prep and brine

Pat the 5 party wings dry with paper towels. In a bowl combine 1 cup buttermilk, 1 teaspoon kosher salt and 1 teaspoon black pepper. Submerge the wings in the buttermilk mixture, cover and refrigerate for at least 30 minutes (or up to 4 hours).

Make dry mix

In a shallow bowl or large plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika and 1/2 teaspoon baking powder. Season the flour mix lightly with a pinch of additional salt if desired.

Coat wings

Remove wings from buttermilk, allowing excess to drip off. Dredge each wing thoroughly in the flour/cornstarch mixture, pressing to adhere a good, even coating. Place coated wings on a wire rack and let rest 10 minutes to help the coating set.

Heat oil

Pour about 1 cup (or more as needed so wings can partially float) vegetable oil into a medium heavy skillet or Dutch oven. Heat oil over medium-high until it reaches 350°F (175°C) — shimmering but not smoking. If you don't have a thermometer, test with a small pinch of coating: it should sizzle and brown steadily.

Fry wings

Fry wings in batches (do not overcrowd) for 8–10 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer cooked wings to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if making multiple batches.

Slice onion

Thinly slice the yellow onion into fine rings or half-rings until you have about 1/2 cup loosely packed sliced onion. Separate into individual rings.

Dredge and fry onion

Toss the sliced onion with 1/4 cup flour and 1/4 teaspoon salt until lightly coated. Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. When shimmering, add onions in an even layer and fry, stirring occasionally, until edges are deeply golden and crisp, about 3–5 minutes. Remove with a slotted spoon to paper towels to drain and crisp further.

Mix sauce

In a small bowl combine 1/4 cup mayonnaise, 2 tablespoons Sriracha, 1 tablespoon honey, 1 teaspoon lime juice, 1/4 teaspoon finely grated garlic and 1/8 teaspoon salt. Whisk until smooth. Add up to 1 teaspoon water to thin to desired consistency. Taste and adjust Sriracha or honey to balance heat and sweetness.

To serve, arrange the hot wings on a platter. Spoon or sprinkle the fried onion topping over the wings so each wing gets some crisped onion. Serve immediately with a small bowl of house Sriracha sauce for dipping, garnish with chopped cilantro if using and lime wedges on the side.