NOT BLEU CHEESE RANCH :

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½ cup creme fraiche

⅔ cup mayonnaise

½ cup buttermilk

1 ½ tbsp finely chopped dill

1 ½ tbsp finely chopped parsley

½ bunch finely sliced chives

3 cloves garlic, grated

¼ tsp onion powder

1 tbsp lemon juice

Salt and pepper to taste

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WING COOKING METHOD:

4 lbs wings (mix of flat and drumette)

1 batch of any sauce

Salt to taste to cure

oil for frying

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GOCHUJANG ZING SAUCE:

1 tsp toasted sesame oil

1 ½ tbsp vegetable oil

9 cloves garlic finely chopped (4 toasted, 5 raw)

2-inch knob ginger, finely chopped

½ cup dark soy sauce

¼ cup regular soy sauce

¾ cup rice vinegar

¼ cup mirin

½ cup granulated white sugar

1 tbsp gochujang

½ cup sambal oelek

3 tbsp cornstarch

¼ cup water

1 bunch Thai basil

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MANGO HABANERO:

4 large ripe mangos

¾ cup water

¾ cup sugar

3 tbsp Franks red hot

10 habanero peppers

2 cloves garlic

¼ cup lime juice

½ cup white distilled vinegar

Salt to taste

1 tsp Oil for smoothing and emulsifying

1 ½ tbsp corn syrup

¼ cup unsalted butter, room temp

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1. To cook the wings: Cure wings overnight in salt

2. Fry wings in batches @ 350F for 4-5 minutes.

3. Drain on a wire rack.

4. Increase oil temperature to 375F and fry the wings for an additional 2-3 minutes.

5. Toss in the desired sauce to coat.

6. For the Ranch Dip: Combine all ingredients into a medium bowl.

7. Whisk until fully combined.

8. For the Gochujang Zing Sauce: Fry 4 rough chopped cloves of garlic in the sesame oil and veg oil till toasted, add ginger and sauté lightly, Immediately add soy sauce, vinegar, mirin, sugar, sambal, and gochujang. Bring to a simmer.

9. Simmer for 30 seconds to 1 min then add cornstarch slurry of cornstarch and ¼ cup water

10. Heat till thickened. Finish with 5 raw cloves of garlic and steep in 1 bunch of Thai basil.

11. For the Mango Habanero: Make simple with ⅓ of water and sugar

12. Blend the mangoes till very smooth, blend in simple to taste, you want it pretty sweet. Blend till stupid smooth

13. Separately blend the habanero like the jalapeño salsa

14. Reduce the mango purée PLUS the franks red hot until very much thickened add in habanero salsa and simmer to reduce that slightly

15. Whisk in corn syrup and mount with butter, season with additional habanero till spicy to your liking.

16. Thicken with cornstarch slurry as needed