Melinda's Fiery Wings
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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 |
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Ingredients
Chicken Wings
3 lbs ChickenWings separate at joints, discard tips
1 cupButtermilk
1 tbspGarlic Powder
i cupcornstarch
2 tspSalt
1/2 cupMelinda's Red Savina
1/2 cupDrawn Butter
1 tbsphoney
2 tbsp green onions Sliced thin
Spicy Garlic Buttermilk Dipping Sauce
Instructions
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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Place chicken wings in a 1 gallon plastic bag with buttermilk and garlic powder. Marinate for 2 hours (you can marinate overnight)
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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.
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Place on plate and garnish with green onions.
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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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