Spice Mix

• ¼ cup whole black peppercorns
• ½ cup whole coriander seeds
• ½ cup whole fennel seeds
• ¼ cup kosher salt

Compound Wing Butter

• 2 lbs unsalted butter, room temperature
• juice of 3 limes
• zest of 3 limes
• 1½ cups chipotle chiles in adobo, pureed

To Finish

• canola oil for frying
• 12 chicken wings
• ½ cup of room temperature Compound Wing Butter
• ¼ cup Thai sweet chili sauce

Special Equipment

• sheet pan
• spice grinder
• food processor with paddle attachment

Toast & Grind Spice Mix

1. Preheat oven to 325º
2. Place fennel, coriander and peppercorns on a sheet pan. Toast until fragrant about 2-3 minutes. Cool completely
3. Grind to fine powder in a spice grinder or food processor

Prepare Compound Wing Butter

1. In a stand mixer with a paddle attachment (or hand mixer), combine butter, lime juice, lime zest , salt, chilies and spice mixture. Begin mixing on slow and increase speed as mixture combines 

Fry & Finish Wings

1. Heat oil to 350º - 375º
2. Fry 12 fresh chicken wings for 6-8 minutes until crispy
3. In a large bowl Mmix ½ cup of room temperature wing butter  with ¼ cup of Thai sweet chili sauce
4. Toss hot wings in butter-chili mixture until coated
5. Plate with crunchy vegetables to serve

Note: Compound Wing Butter can be frozen in an air-tight container. Bring to room temperature when ready to use.