Hopscotch Chicken Wings

12 chicken wings

Rice bran or canola oil

Salt

Wing sauce:

8 ounces kochujang, or a similar fermented soy bean chile paste, readily found at any good Asian market

6 ounces butter

3 1/2 ounces red miso

3 ounces water

1 bunch green onions, broiled until charred, then sliced

1 ounce grated ginger

1. Place chicken wings in a steamer set over simmering water; steam until cooked through, about 8 minutes.

2. Remove the wings and pat them dry with a paper towel. Let them sit and air dry until they are no longer moist to the touch.

3. Meanwhile, start the sauce. Combine all the sauce ingredients in a large mixing bowl; beat to combine with a spatula or whisk.

4. In a deep, heavy-bottomed pot, heat the oil to 350 degrees. Gently ease in the dry wings; the drier the wings, the less spatter. The wings are already cooked through, so you are frying them enough to crisp the skin. Once the wings turn a nice golden brown (about 5 minutes), remove them from the oil and drain them on paper towels for a few seconds.

5. Add the fried wings to the sauce, tossing to coat. Add salt to taste. Serve them on a bed of shredded cabbage with blue cheese dressing.

Blue Cheese Dressing

2 egg yolks

1 cup canola oil

1 tablespoon red wine vinegar

1/4 cup buttermilk

1/4 cup crème fraîche (or sour cream)

1/2 cup blue cheese crumbled

5 mint leaves, minced

5 shiso leaves, minced

10 chive scapes (or chives) minced

Salt, to taste

1. In a food processor, whip egg yolks; slowly add oil until emulsified. Add the vinegar, buttermilk and crème fraîche; pulse to combine.

2. Stir in the blue cheese, herbs and salt to taste.

-- Kyle Itani, chef, Hopscotch