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

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.

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.

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.

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.

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

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

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