| Cuisine: American | Type: Lunch | Serves: 6 |
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Source:
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Food&Wine |
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Attributes:
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Comments:
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We usually oven-bake the wings at 400°F on a sheet pan for 30-35 minutes, basting in the last 5 minutes with the hot sauce instead of frying. |
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Serving Suggestions:
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Ingredients:
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1 cup sour cream 1/4 cup plus 1 tbs. rice vinegar 3 scallions, white and tender green parts only, thinly sliced Kosher salt and freshly ground black pepper 1 cup Sriracha chile sauce (we have also used about 1/2-cup Vietnamese hot chili and garlic sauce) 1 tbs. sambal celek 1 stick cold butter cut into 8 pieces Vegetable oil for frying 3 lbs. chicken wings, tips discarded and cut in half at joint |
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Instructions:
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1. Prepare a dipping sauce by combining the sour cream, rice vinegar and scallions. Season with salt and pepper. Cover and refrigerate. 2. Prepare the hot sauce by combining the Sriracha, sambal, and the remaining 3 tbs. of rice vinegar and bring to a boil in a saucepan. Remove from the heat and whisk in the butter until melted; keep warm. 3. In a large pot, heat 2" of the oil to 375°F. Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes. Drain on paper towels and season with salt and pepper. Transfer to a large bowl. Pour the hot sauce over the wings and toss to coat. Serve with dipping sauce. |
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Related recipes:
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None |
2009-11-15