Melindas's Fiery Wings
Melindas's Fiery Wings

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.
4.67 from 3 votes
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Course: Appetizer
Cuisine: Asian
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 4


Chicken Wings

  • 3 lbs ChickenWings separate at joints, discard tips
  • 1 cup Buttermilk
  • 1 tbsp Garlic Powder
  • i cup cornstarch
  • 2 tsp Salt
  • 1/2 cup Melinda's Red Savina
  • 1/2 cup Mexican Pepper Sauce (Valentina's, Tapatio's)
  • 1/2 cup Drawn Butter
  • 1 tbsp honey
  • 2 tbsp green onions Sliced thin
  • 2 cups Vegetable oil for deep frying

Spicy Garlic Buttermilk Dipping Sauce

  • 1 cup Buttermilk
  • 1/2 cup Mayonnaise
  • 1/2 cup Cilanntro Finely chopped
  • 3 tbsp Melinda's Garlic Habanero Pepper Sauce
  • 1/2 cup Blue Cheese


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!

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