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.
Print
Rate
Add to Collection
Servings: 4
Ingredients
Chicken Wings
- 3 lbs ChickenWings separate at joints, discard tips
- 1 cup Buttermilk
- 1 tbsp Garlic Powder
- i cup cornstarch
- 2 tsp Salt
- ½ cup Melinda's Red Savina
- ½ cup Mexican Pepper Sauce (Valentina's, Tapatio's)
- ½ 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
- ½ cup Mayonnaise
- ½ cup Cilanntro Finely chopped
- 3 tbsp Melinda's Garlic Habanero Pepper Sauce
- ½ cup Blue Cheese
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!
