The wings are brined overnight, then fried and tossed in the most amazing cranberry habanero wing sauce and served with a deliciously cool and creamy ginger cinnamon crema for one heck of a flavor explosion.
1 to 2whole fresh habanerosuse to your liking of spiciness, or omit completely if desired (I used 3)
1cuppom pomegranate juice
1cupbrown sugar
1tablespoonkosher salt
1teaspoonfreshly ground black pepper
4tbspcold buttercut into 1 tbsp size tabs
GINGER CINNAMON CHIPOTLE CREMA
16ozsour cream
1whole canned chipotle plus 2 tbsp adobo sauce from can
1tablespoonfresh gingerpeeled and grated finely or minced
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
1teaspoonground ginger
zest of 1 orange
Instructions
Divide wings evenly into two-gallon size freezer bags, add 1 tablespoon kosher salt and 1 liter of ginger ale to each bag, seal and refrigerate overnight to brine (12-24 hours).
The next day: Drain and pat dry. Preheat fryer oil to 350 degrees. Once oil is to temperature, carefully begin deep frying your wings in batches sized appropriately to your fryer or pot until golden brown and crispy, 8-12 minutes. Remove from oil, strain to remove excess oil. Toss with wing sauce and serve with crema for dipping.
CRANBERRY POMEGRANATE WING SAUCE
Puree all ingredients except for butter in food processor or blender until smooth. Pour into a medium saucepot and bring to a gentle simmer. Continue cooking and stirring to let sauce reduce to about half. Add cold butter to sauce and whisk until fully incorporated.
GINGER CINNAMON CHIPOTLE CREMA
Place all ingredients in a food processor and puree to smooth. Refrigerate until serving.