iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Honeydew Salad with Ginger Dressing and Peanuts

Ingredients:
6 Tbsp. white wine vinegar
1 tsp. fish sauce
1 tsp. finely grated peeled ginger (from one 1" piece)
1 tsp. light brown sugar
1 serrano chile, thinly sliced
1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
3 small Persian cucumbers, sliced on a diagonal 1/4" thick
1 avocado, peeled, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt

Instructions:
Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.
Cantaloupe with Sugar Snap Peas and Ricotta Salata

Ingredients:
1/2 small cantaloupe or Honey Kiss melon (about 1 1/2 lb.)
8 oz. sugar snap peas, strings removed, thinly sliced on a diagonal
8 oz. ricotta salata (salted dry ricotta), thinly sliced into strips with a vegetable peeler or mandoline
3 Tbsp. tarragon leaves
Extra-virgin olive oil
lemon wedges
flaky sea salt
and Aleppo-style pepper (for serving)

Instructions:
Scoop out seeds from melon half and place, cut side down, on a cutting board and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go. Cut in half again, then very thinly slice each piece crosswise on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons.
Toss melon, peas, ricotta, and tarragon on a platter. Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and Aleppo-style pepper.
Saucy Beans and Artichoke Hearts with Feta

Ingredients:
1/2 cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
2 large tomatoes, grated on the large holes of a box grater
4 garlic cloves, finely grated
1 Tbsp. tomato paste
1 tsp. finely chopped fresh oregano (or 1 Tbsp. dried), plus more for serving
1/2 tsp. crushed red pepper flakes, plus more for serving
Kosher salt
2 (14-oz.) cans artichoke hearts, drained, halved lengthwise
3 (14-oz.) cans lima or other large white beans, drained, rinsed, or 4 cups homemade beans, drained
1½ cups crumbled feta (about 8 oz.)

Instructions:
Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10–12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15–20 minutes. Stir in 1 cup water and bring to a boil.
Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6–8 minutes. Transfer to pot with sauce.
Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.
Stone Fruit Clafoutis

Ingredients:
2 Tbsp. unsalted butter
3 large eggs
1 cup whole milk
1 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. vanilla extract
1/3 cup plus 2 Tbsp. granulated sugar
1/2 cup all-purpose flour
2 cups halved and pitted cherries, or pitted and sliced apricots
Powdered sugar (for serving; optional)

Instructions:
Preheat oven to 350°F. Place butter in a 2–3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4–6 minutes.
Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.
Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.
Panchos Argentinos (Argentine-Style Hot Dogs)

Ingredients:
1 small onion, finely chopped (about 1 cup)
1 small green bell pepper, finely chopped (about 1/2 cup)
1 small tomato, seeded, finely chopped (about 1/2 cup)
1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar or apple cider vinegar
Juice of 1 lemon
Kosher salt, freshly ground pepper
8 uncured natural casing all-beef sausages (such as Applegate)
Mayonnaise (for serving)
4 hot dog buns, split
Yellow mustard (for serving)

Instructions:
Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.
Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.
Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.
Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.
Skillet Cornbread With Bacon Fat and Brown Sugar

Ingredients:
2 ½ cups fine white stone-ground cornmeal, 1 tablespoon baking powder, 1 ½ teaspoons salt, 3 large eggs, 1 ¾ cups buttermilk, 2 tablespoons packed brown sugar, 3 tablespoons rendered bacon fat or lard

Instructions:
Preheat the oven to 425°F.
Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.
Whisk the wet ingredients into the dry ingredients.
Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.
Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.
Spicy Egg Sandwich with Sausage and Pickled Peppers

Ingredients:
1/2 lb. sweet or spicy Italian sausage, casings removed
1 Tbsp. unsalted butter
2 large eggs
Pinch of kosher salt
Pinch of crushed red pepper flakes (optional)
2 English muffins, toasted
Harissa paste (for muffins)
3 oz. feta cheese, thinly sliced
1/3 cup sliced drained Peppadew peppers (about 3 oz.)
1/2 cup cilantro leaves with tender stems
Mayonnaise (for muffins)

Instructions:
Using damp hands, form sausage into two 1/4"-thick patties.
Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden brown on bottom side, about 2 minutes. Turn and continue to cook until other side is browned and cooked through, 2–3 minutes more. Transfer to a plate. Wipe out skillet.
Heat butter over medium in same skillet until melted. Cook eggs, undisturbed, until whites are set, edges are golden, and yolks are still runny, 4–5 minutes. Season with salt and red pepper flakes (if using). Remove pan from heat.
Spread harissa on 2 muffin halves. Top with feta, patties, eggs, peppers, and cilantro. Spread mayonnaise on remaining muffin halves, then close up sandwiches.
Spaghetti with Tuna, Tomatoes, and Olives

Ingredients:
1 pint cherry tomatoes (preferably Sun Gold), halved
6 ounces olive oil-packed Italian or Spanish tuna, drained
1/2 cup black olives, pitted, torn (about 2 ounces)
1/2 cup chopped fresh parsley
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound thin spaghetti
1 tablespoon fresh lemon juice

Instructions:
Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.
Zucchini Noodles with Anchovy Butter

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
6 oil-packed anchovy fillets
2-3 large zucchini, thinly sliced into noodle-like ribbons with a vegetable peeler or mandoline (about 6 cups)
1/2 cup grated Parmesan
1 teaspoon crushed red pepper flakes

Instructions:
Melt butter in a small saucepan over medium heat. Add anchovies and cook, breaking them up with a wooden spoon, until dissolved, about 5 minutes.
Combine zucchini ribbons, Parmesan, red pepper flakes, and anchovy butter in a large serving bowl. Serve immediately.
Cold Soba Noodles with Miso and Smoked Tofu

Ingredients:
1 tablespoon finely grated peeled ginger, 3 tablespoons miso paste, 3 tablespoons mirin, plus more to taste, 3 tablespoons unseasoned rice vinegar, plus more to taste, 1 tablespoon soy sauce, plus more to taste, 1/4 teaspoon kosher salt, plus more to taste, 1 pound soba noodles, 5 red radishes, thinly sliced, 5 scallions, trimmed, thinly sliced, 4 ounces smoked tofu, cubed

Instructions:
Whisk ginger, miso paste, 3 Tbsp. mirin, 3 Tbsp. vinegar, 1 Tbsp. soy sauce, and 1/4 tsp. salt in a large bowl.
Cook soba noodles according to package directions. Drain noodles, rinse with cold water, then add to ginger mixture. Season with more mirin, vinegar, soy sauce, and salt, if needed.
Transfer noodles to a serving bowl or platter and top with radishes, scallions, and tofu. Serve immediately.
Spicy Salmon Teriyaki with Steamed Bok Choy

Ingredients:
5 Tbsp. unseasoned rice vinegar
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. honey
1 lb. skinless salmon fillet, cut into 3x1 1/2" strips
1 1/2 tsp. kosher salt, divided, plus more
3 Tbsp. cornstarch
2 Tbsp. vegetable oil
4 small heads baby bok choy (about 1 lb.), trimmed, quartered
Steamed rice (for serving; optional)
3 scallions, very thinly sliced on a diagonal
1 tsp. toasted sesame seeds

Instructions:
Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5–7 minutes. Season with remaining 1/2 tsp. salt.
Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.
Grilled Steak With Peas and Eggplant Over Whipped Ricotta

Ingredients:
1 1/2 cups whole-milk ricotta
1 tsp. finely grated lemon zest
5 Tbsp. extra-virgin olive oil, divided, plus more for grill and drizzling
2 3/4 tsp. kosher salt, divided
2 (1"–1 1/2"-thick) boneless strip steaks (about 1 1/2 lb. total), patted dry
1 1/2 tsp. freshly ground black pepper, divided, plus more
2 small eggplants (about 11 oz. total), trimmed, sliced lengthwise into 1" spears
1/2 lb. sugar snap peas, strings removed
Flaky sea salt
1/2 cup mint leaves
1 Fresno chile, thinly sliced (optional)
Lemon wedges (for serving)

Instructions:
Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside.
Prepare a grill for medium-high heat; oil grate. Season steaks on all sides with 1 1/2 tsp. kosher salt and 1 tsp. pepper. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 5–7 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
While steak rests, toss eggplant with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Grill eggplant, turning often, until skin is lightly charred and flesh is softened, about 5 minutes.
Grill peas in a grill basket or on a wire rack set over grill alongside eggplant, turning often, until lightly charred and softened, about 3 minutes.
Spread reserved ricotta on a platter. Arrange eggplant and peas over. Drizzle with oil; season with sea salt and pepper. Top with mint and chile (if using). Serve with lemon wedges alongside.
Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.
Country-Style Ribs with Quick-Pickled Watermelon

Ingredients:
1/2 cup (packed; about 3 ounces) light brown sugar or palm sugar
1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
3 scallions, thinly sliced
6 garlic cloves, minced
2 tablespoons minced peeled ginger (from one 2x1-inch piece)
1 tablespoon chopped cilantro leaves
1 tablespoon hot chili paste (such as sambal oelek)
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper
1/2 medium onion, sliced
3 pounds (1-inch-thick) country-style pork ribs or bone-in pork chops
2 tablespoons Chinese hot mustard powder
1 teaspoon coriander seeds
1/3 cup Champagne vinegar or white wine vinegar
2 tablespoons fresh lime juice
1 tablespoon finely chopped shallot
1 teaspoon honey
1/2 cup olive oil
Kosher salt, freshly ground pepper
5 cups coarsely chopped seedless watermelon (cut from half a 6- to 7-pound watermelon)
4 cups Sun Gold or cherry tomatoes (about 1 1/4 pounds), halved
1/4 cup cilantro leaves with tender stems plus more for garnish

Instructions:
First, make the marinade. Bring brown sugar and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar. Lower heat to medium and simmer until reduced to 1/4 cup; transfer to a medium bowl. Whisk in soy sauce and next 8 ingredients. Stir in onion. Let cool. Pour the marinade into a large resealable plastic bag.
Rub ribs with mustard powder and add to marinade in bag; seal bag and turn ribs to coat. Place bag in a baking dish and chill, turning occasionally, for at least 6 hours and up to overnight.
Start with the dressing. In a small saucepan over low heat, toast coriander seeds until fragrant and beginning to pop, 2-3 minutes. Transfer coriander to a baking sheet and crush slightly with the back of a cool skillet. Combine coriander, vinegar, lime juice, shallot, and honey in a small bowl. Whisk in oil and season with salt and pepper. Set vinaigrette aside.
Place watermelon in a large bowl; add 1/2 cup vinaigrette and toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Transfer ribs from bag, leaving some marinade clinging to surface, onto a baking sheet. Pour remaining marinade from bag into a medium saucepan. Bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside.
Grill ribs until nicely charred and cooked to medium, about 5 minutes per side. Using tongs, dunk each rib into reserved marinade. Return ribs to grill and cook, turning once, until cooked to medium-well, about 2 minutes per side. Transfer to a platter.
Toss tomatoes, 1/4 cup cilantro, and 1 Tbsp. vinaigrette in a medium bowl. Season to taste with salt and pepper.
Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.
Halloumi Puff Pastry Twists

Ingredients:
425g (14oz) pack ready-rolled puff pastry sheets (2 sheets)
Flour, for dusting
125g (4 1/2oz / 1 cup) grated halloumi
100g (4oz / 1 cup) grated Pecorino or Parmesan
A small bunch of chives, snipped
1 medium free-range egg, beaten
Sea salt and freshly ground black pepper

Instructions:
Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
Line two baking trays (cookie sheets) with baking parchment.
Unroll one of the pastry sheets onto a lightly floured surface. Scatter nearly half of the grated cheeses over it. Sprinkle with the chives and season with a little salt and pepper.
Fold the pastry in half to cover the cheesy filling and roll out to the original size. Cut into strips 1cm (1/2 inch) wide and brush lightly with beaten egg. Twist them three or four times. Repeat with the remaining sheet of pastry.
Arrange the pastry twists on the baking trays and sprinkle with the remaining cheese. Bake in the oven for about 12 minutes until puffed up and golden brown.
Leave to cool completely before eating. You can store them in an airtight container for 48 hours.
Loaded Halloumi Flatbreads

Ingredients:
250g (9oz) halloumi, cut into 12 fingers
4 large flatbreads or wraps
125g (4 1/2 oz) hummus
1 tbsp harissa
1/2 small red cabbage, shredded
2 carrots, coarsely grated
1 small red onion, grated
4 medjool dates, stoned (pitted) and chopped
400g (14oz) can chickpeas (garbanzo beans), rinsed and drained
A handful of cilantro, chopped
Juice of 1 orange
2 tbsp olive oil
1 red chile, diced
1 tsp grated fresh root ginger
1 tsp cumin seeds
1 tsp black mustard seeds
200g (7oz / 3/4 cup) Greek yogurt
Sea salt and freshly ground black pepper

Instructions:
Make the crunchy salad: mix all the ingredients together in a bowl.
Make the dressing: heat the oil in a small frying pan (skillet) over a low heat. Add the chile and ginger and cook for 2 minutes, then stir in the seeds. Cook for 1–2 minutes until fragrant. Put the yogurt in a clean bowl and stir in the chile, ginger and seed mixture. Season to taste. Gently toss the salad in the dressing.
Dry-fry the halloumi in a non-stick frying pan (skillet) over a medium heat for 2–3 minutes each side until golden brown and crispy on the outside and softened inside. Remove and drain on kitchen paper (paper towels).
Warm the flatbreads on a griddle pan or in a low oven and spread them with the hummus. Top with the halloumi and crunchy salad, and dot with harissa. Serve immediately.
Beet "Poke" Bowl

Ingredients:
4 medium beets, or 4 packaged cooked medium beets (1 pound), cut into 1/2-inch dice
1 1/2 cups water
1 cup apple cider vinegar
1/4 cup sugar
2 teaspoons kosher salt
1 teaspoon whole black peppercorns
A 1-inch piece of fresh ginger, peeled and minced
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 carrots, peeled and cut into 1/4-inch dice
1/2 cup diced sweet onion, such as Maui or Vidalia
3 cups cooked white rice
1 cup seaweed salad (from the sushi counter at a gourmet market or grocery store)
Furikake (see note)
2 scallions
white and light green parts only
thinly sliced

Instructions:
If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice.
Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight.
The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well.
Toss the diced carrots and sweet onion together in another bowl.
Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colors and textures really stand out. Sprinkle the rice with the furikake and sliced scallions and serve.
Squash Blossom Cheeseadilla

Ingredients:
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
Freshly cracked black pepper to taste
2 tablespoons extra-virgin olive oil
1/4 pound Parmigiano-Reggiano, grated (about 1 cup)
12 squash blossoms, cleaned
Basil leaves
Maldon salt
Greek yogurt or Mexican crema (optional)

Instructions:
Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil, whisking to combine. Set aside; whisk again before serving.
Heat a large nonstick skillet over medium heat. For each cheeseadilla, place 2 packed tablespoons of Parmesan in the pan and use the back of the spoon to spread the cheese into a 3-inch round. Cook until the cheese is melted, then press a squash blossom on top of each one and cook until the cheese is browned and crisp, about 4 minutes. Carefully pry the cheeseadillas off the skillet with a spatula and flip them, then cook for 30 seconds or so, to brown the blossoms lightly. Transfer to a serving plate and repeat to make more cheeseadillas.
Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves and a couple of flakes of Maldon salt, and a few dollops of yogurt, if using.
Mango Slushie

Ingredients:
1 cup frozen mango slices, 2 kiwifruits, peeled, quartered, and frozen ahead of time, Juice of 1 lime, Ginger-flavored kombucha, 1 tablespoon coconut nectar or 2 to 4 drops stevia liquid

Instructions:
Place all the ingredients in a blender and blend on a high setting until the frozen fruit has broken down. Serve immediately.
Cucumber-Seaweed Salad

Ingredients:
3/4 ounce dried wakame seaweed, cut into 1-inch pieces, 2 cucumbers, peeled, seeded, and diced, 2 tablespoons apple cider vinegar, 1 1/2 tablespoons coconut aminos, 1 tablespoon extra-virgin olive oil, Juice of 1/2 small lemon, 1/2-inch piece of fresh ginger, peeled and grated, Pinch of fine sea salt

Instructions:
In a bowl, soak the wakame in warm water for 5 to 10 minutes. Drain in a colander. Combine the seaweed and cucumber in a bowl. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Toss the vegetables with 2 tablespoons dressing. Taste and add more dressing if desired.
Double-Fried Chicken Wings

Ingredients:
1 pound chicken wings (see note)
Kosher salt and black pepper
1 cup all-purpose flour
1 cup cornstarch

Instructions:
Season chicken wings with equal parts salt and pepper—just enough to lightly coat the wings, then rub gently into wings.
Mix flour and cornstarch in a mixing bowl. Dredge each wing in the mix until there’s NO visible moisture on each wing. Shake off excess, then set aside on a plate or rack.
Pour 2 inches of oil in a pot, or enough to submerge the wings. (If you’re frying up whole wings—where the drumette, the wingette, and the tip haven’t been cut apart—pour in 3 inches.)
Over high heat, heat the oil to 350°F. Par(tially)-fry the wings for 10 minutes, then remove from pot, and shake off any excess oil. The par-fry cooks the chicken completely through, sealing in the flavor, while starting to form the outside crispy layer.
Set wings on a paper towel–lined plate or rack for 5 minutes, or until they cool to room temperature. This prevents the meat from overcooking, while keeping in its moisture.
OPTIONAL: You can store the par-fried wings in the fridge and do the second wing fry the next day. Just be sure the wings are at room temperature when you fry them.
Once the wings cool down, reheat the oil to 350°F and fry them a second time for 10 more minutes. The second fry crisps the wings to the point of delicious crunchiness. Remove wings, then shake off excess oil. Brush on or toss wings in a bowl with your favorite sauce. Or, if you just want the purest form of savory, crunchy wings around, eat ’em as is, which I often do as a “taste test.”