Enoki Mushroom Chicken Wings

Enoki Mushroom Fritters:

1. Fill a large pot about ¾ full with oil and set over low heat.
2. Trim off the root ends of the enoki mushrooms, then tear into clusters roughly the size of chicken tenders.
3. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and onion powder.
4. Gradually whisk in the sparkling water until you get a thick but pourable batter.
5. Raise the heat to medium and bring the oil to 400°F.
6. Dip each mushroom cluster into the batter, let the excess drip off, then carefully fry until golden brown and crispy (about 4 minutes).
7. Remove, toss in sauce, and serve immediately.

Red Jalapeño Buffalo Sauce:

Melt the butter over low heat until fully liquid. Remove from heat and stir in the hot sauce until smooth and combined.

Sweet & Spicy Garlic Shiitake Sauce:

Whisk everything together in a bowl. Taste and adjust sweetness with more honey if needed.