Recipes Hot-and-Sticky Lemon-Pepper Chicken Wings 1.0 (289) Add your rating & review Richard Blais explores his British roots at his Atlanta restaurant, The Spence. Lemon curd and malt liquor—both British in origin—are the surprise ingredients in his stellar chicken wings. Slideshow: Fantastic Chicken Wings By Richard Blais Richard Blais Instagram Richard Blais is an author, chef, and television personality. He won Bravo's inaugural Top Chef All-Stars and is well known from appearances on the Top Chef series. Blais owns and operates Trail Blais, a culinary consulting company, and co-hosts FOX's Next Level Chef. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 1 hrs Yield: 4 to 6 Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 1/2 cup prepared lemon curd 2 tablespoons fresh lemon juice 1 teaspoon hot sauce 3 tablespoons coarsely ground black pepper 1/2 cup rice flour 1/2 cup all-purpose flour 2 tablespoons cornstarch 3/4 cup seltzer 1/2 cup malt liquor (high-alcohol beer) Salt 2 1/2 pounds chicken wings (about 16) Vegetable oil, for frying Directions In a saucepan, heat the olive oil. Add the garlic; cook over moderate heat until fragrant, 1 minute. Whisk in the lemon curd, lemon juice and 1/4 cup of water and bring to a boil. Off the heat, stir in the hot sauce and pepper. In a large bowl, whisk both flours with the cornstarch. Add the seltzer and malt liquor; whisk until smooth. Season with salt. Add the chicken wings to the batter and turn to coat. In a large saucepan, heat 2 inches of vegetable oil to 350°. Scrape the excess batter from the wings. Working in batches, fry the wings in the hot oil for 3 minutes, until the crust is just set and pale golden. Drain on a wire rack and air-dry for 10 minutes. Return the oil to 350°. Fry the wings a second time, in batches, until deep mahogany in color and an instant-read thermometer inserted in the thickest part registers 170°, 5 to 6 minutes. Drain the wings on the rack. In a large bowl, gently toss the fried wings with the lemon curd-pepper sauce. Transfer the wings to a platter and serve right away. Suggested Pairing Classic malty English bitter: Fuller’s London Pride. Rate it Print