Hot-and-Sticky Lemon-Pepper Chicken Wings

• 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

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. 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.
5. 5. 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.