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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

Ingredients

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

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!