Melinda's Fiery Wings

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Rating: 4.67
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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.
Servings Prep Time
4 2 hours
Cook Time
20 minutes

Servings Prep Time
4 2 hours
Cook Time
20 minutes

Melinda's Fiery Wings

Votes: 3
Rating: 4.67
You:
Rate this recipe!

Print Recipe

Add to Shopping List
This recipe is in your Shopping List

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.
Servings Prep Time
4 2 hours
Cook Time
20 minutes

Servings Prep Time
4 2 hours
Cook Time
20 minutes

Ingredients
Chicken Wings

3 lbs ChickenWings separate at joints, discard tips

1 cupButtermilk

1 tbspGarlic Powder

i cupcornstarch

2 tspSalt

1/2  cupDrawn Butter

1 tbsphoney

2  tbsp green onions Sliced thin

Spicy Garlic Buttermilk Dipping Sauce

1 cupButtermilk

1/2  cupMayonnaise

1/2  cup Cilanntro Finely chopped

1/2  cupBlue Cheese

Instructions
Chicken Wings
  1. Place chicken wings in a 1 gallon plastic bag with buttermilk and garlic powder. Marinate for 2 hours (you can marinate overnight)
  2. In a Dutch Oven, stock pot or deep fryer, heat oil to 350 degrees
  3. In a mixing bowl, combine hot sauce, butter and honey.
  4. 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.
  5. Place on plate and garnish with green onions.
Spicy Garlic Buttermilk Dipping Sauce
  1. In a non-reactive bowl, place all dressing ingredients and mix until combined. Pour dressing into bowl & serve along side wings. Enjoy!
  1. Place chicken wings in a 1 gallon plastic bag with buttermilk and garlic powder. Marinate for 2 hours (you can marinate overnight)

  2. In a Dutch Oven, stock pot or deep fryer, heat oil to 350 degrees

  3. In a mixing bowl, combine hot sauce, butter and honey.

  4. 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.

  5. Place on plate and garnish with green onions.

  6. In a non-reactive bowl, place all dressing ingredients and mix until combined. Pour dressing into bowl & serve along side wings. Enjoy!

Recipe Notes

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