INGREDIENTS
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For the Marinade: 2 dozen Drumettes 1 1/2 cups Soy Sauce 1 Jalapeno (sliced thinly) 1/3 cup Rice Wine Vinegar 1 1-inch piece Ginger (sliced) 1/4 cup Honey 1/4 cup Olive Oil 3 Garlic cloves (smashed)
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For the Glaze: Olive Oil Flour (for dredging) Salt and Pepper 1/2 cup Honey 2 tablespoons Soy Sauce 1 tablespoon Sriracha 2 tablespoons Rice Wine Vinegar
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For the Garnish: 3 Shallots (cut into 1/8-inch rings) Wondra (for dusting) 1/3 cup Scallions (sliced thinly; rings separated) 1/4 cup Cilantro (chopped)