Melinda's Fiery Wings
Created by Chef Uno to satisfy the true chilehead, these wings are fiery hot, messy and sticky, but do not fear, you have a creamy dipping sauce to cool things off a bit. The dipping sauce can be made spicy or mild depending on how much heat you can handle.
Melinda's Fiery Wings
Chef Uno
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Asian
Servings
4
Prep Time
2 hours
Cook Time
20 minutes
Created by Chef Uno to satisfy the true chilehead, these wings are fiery hot, messy and sticky, but do not fear, you have a creamy dipping sauce to cool things off a bit. The dipping sauce can be made spicy or mild depending on how much heat you can handle.
Ingredients
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3 lbs ChickenWings separate at joints, discard tips
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1 cup Buttermilk
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1 tbsp Garlic Powder
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1 cup cornstarch
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2 tsp Salt
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½ cup Melinda's Red Savina
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½ cup Mexican Pepper Sauce (Valentina's, Tapatio's)
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½ cup Drawn Butter
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1 tbsp honey
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2 tbsp green onions Sliced thin
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2 cups Vegetable oil for deep frying
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1 cup Buttermilk
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½ cup Mayonnaise
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½ cup Cilanntro Finely chopped
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3 tbsp Melinda's Garlic Habanero Pepper Sauce
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½ cup Blue Cheese
Chicken Wings
Spicy Garlic Buttermilk Dipping Sauce
Directions
Chicken Wings
Place chicken wings in a 1 gallon plastic bag with buttermilk and garlic powder. Marinate for 2 hours (you can marinate overnight)
In a Dutch Oven, stock pot or deep fryer, heat oil to 350 degrees
In a mixing bowl, combine hot sauce, butter and honey.
Remove chicken from marinade, pat dry with paper towel and dredge in cornstarch. Fry 4-5 pieces at time until golden brown, drain on paper towel and toss in hot sauce mixture.
Place on plate and garnish with green onions.
Spicy Garlic Buttermilk Dipping Sauce
In a non-reactive bowl, place all dressing ingredients and mix until combined. Pour dressing into bowl & serve along side wings. Enjoy!