There is truly nothing like mamá‘s home cooking. Something magical occurs within us every time the aromas of mom cooking up a storm in la cocina hits our noses. Seems like all of us have that in common with fan favorite tweeter and cookbook author Chrissy Teigen. It’s well documented that Chrissy is a foodie (as if her various cookbooks weren’t an indicator), and normally, we get it our biggest and brightest attributes from our mommas.

So, when it was announced that Pepper Teigen was releasing her very own cookbook, The Pepper Thai Cookbook: Family Recipes from Everyone’s Favorite Thai Mom, we knew we’d be in for a treat. In it, fans of the Teigens will find delicious and savory dishes like Pepper’s very own Crispy Chicken Wing recipe — perfect for any game day, game night, or “just because you felt like it on a Tuesday” kind of occasion.

But, what would crispy chicken wings be without a perfectly paired beverage to wash it down with? Well, Pepper says that BABE Wine is the perfect thing to pair with her delicious chicken wings. These wings are so popular at the Teigen/Legend household that Miles and Luna are said to ask for seconds, John reportedly craves them when he’s watching football, and Chrissy can’t help but to burn her fingers because she can’t wait long enough for them to cool.

Knowing how easy-breezy the Teigens are, it’s not wonder BABE Wine, which comes in rosé, grigio, and red, would be the quintessential wine pairing for Pepper’s recipes. BABE Wine is the brainchild of none other than Josh Ostrovsky (aka The Fat Jew) and Tanner and Oliver Cohen. The trio, who founded White Girl Problems, launched Swish Beverages with their first product, White Girl Rosé Wine. This was followed by BABE Rosé, who was eventually joined by her sisters BABE Grigio and BABE Red.

Check out Pepper’s yummy (and spicy) recipe below!

Crispy Chicken Wings – Serves 4 to 6 people

Ingredients:
3 pounds chicken wings, patted dry   
¼ cup plus 3 tablespoons fish sauce             
½ tablespoon garlic powder   
½ tablespoon ground white pepper    
½ teaspoon kosher salt          
Vegetable oil, for deep-fry
¾ cup all-purpose flour
2 tablespoons cornstarch or tapioca flour
2 teaspoons baking powder 
Thai sweet chili sauce or Spicy Garlic-Lime Fish 

Preparation:

1. Put the chicken wings in a large bowl. Add the fish sauce, garlic powder, white pepper, and salt and toss to coat. Set aside for 15 minutes (or refrigerate for 30 minutes).
2. Meanwhile, fill a wok, large heavy pot, or deep skillet with at least 2 inches of oil, making sure to leave a few inches of clearance from the rim. Heat the oil over medium heat to 370 F (use a deep-fry thermometer or test the oil by throwing in a little piece of bread or a grain of rice; if it sizzles immediately but doesn’t burn, you’re ready). Set a wire rack in a sheet pan or line a plate with paper towels and have it nearby. 
3. While the oil is heating, in a small bowl, whisk together the flour, cornstarch and baking powder. Sprinkle the mixture over the wings and toss until a paste forms, making sure all the wings are evenly coated. 
4. When the oil is hot, add 4 or 5 wings to the pan and fry until they’re a deep golden brown, 3 to 4 minutes. The color of the crust will tell you when they’re cooked, so keep an eye on the wings and adjust the heat as needed as you’re frying.
5. Drain the wings on the wire rack or paper towels and fry the next batch. Serve warm with sweet chili sauce or, if you like it hot, try the spicy fish sauce.

_{Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.}