Chicken Wings with Peruvian Yellow Hot Sauce, Cilantro Crema & Pickled Onions

1. To prepare pickled onions: Toast mustard seeds, peppercorns and coriander seeds in a dry medium skillet over medium-low heat, stirring often, until fragrant (the mustard seeds will start to pop), about 30 seconds. Wrap the spices in cheesecloth and secure with kitchen twine.

2. Combine vinegar, water, sugar, 3/4 teaspoon salt, bay leaf and the spice sachet in a small saucepan. Bring to a boil; reduce heat to medium-low and simmer for 10 minutes.

3. Place onion in a nonreactive container or mason jar. Pour the vinegar mixture over the onion. Place a small weight, such as a coffee cup, on top of the onions to weigh them down so they are under the brine. Let stand for 2 hours, then refrigerate for 1 hour or overnight. Discard the spice sachet.

4. To prepare wings: Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Place a wire rack on the baking sheet; coat with cooking spray. Pat wings dry and place in a medium bowl. Add oil and baking powder; toss to coat well. Arrange the wings on the prepared rack. Bake until the skin is crispy and the chicken is thoroughly cooked and an instant-read thermometer inserted in the meatiest part of a wing registers 165°F, 45 to 50 minutes.

5. Meanwhile, prepare hot sauce and crema: Place hot sauce in a small bowl. Pour in butter, whisking until incorporated. Set aside.

6. Combine sour cream, heavy cream, cilantro, salt and pepper in a small food processor; process until smooth.

7. Toss the wings with the hot sauce. Serve the wings with the pickled onions and crema.

To make ahead

Refrigerate pickled onions (Steps 1-3) for up to 1 week. Refrigerate crema (Step 6) for up to 2 days.

Equipment

Cheesecloth; kitchen twine

Tip

Peruvian yellow hot sauce, also known as aji amarillo, is a pepper paste made from yellow peppers. It is bold and spicy. Find it in well-stocked supermarkets or online.