My 11 year old son absolutely loves hot wings… actually he loves wings in general but his favorite are spicy hot wings. He recently requested that I make him what he calls “crunchy” hot wings – in other words breaded, fried and swimming in hot sauce. These are part of my super bowl spread along with the Asian Sesame Chicken Wings. These are good, but ever since he has acquired the taste for hot wings I have told him that the best hot wings I have ever had were made my college roommate. I promised him I would ask her for the recipe. These wings are spicy and their oven baked skin is super crispy. Regina’s wing recipe can be found here.
- 12 chicken wings
- oil (for frying)
- 1 stick cold butter cut into 8 pieces
- 3/4 cup Sriracha sauce
- 1 tbs sambal oelek
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ½ cup flour
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- In a bowl mix together flour, paprika, cayenne pepper, and salt.
- Place chicken wings in a large bowl and toss with the flour mixture until evenly coated. (or you can use a bag to shake and coat)
- Cover the dish and refrigerate for 30 minutes.
- Heat deep fryer to 375 degrees.
- Fry chicken wings in batches for 10-15 minutes until golden brown.
- Drain on paper towels.
- While wings are frying prepare the sauce.
- In a sauce pan combine sriracha, sambal oelek, black pepper, garlic powder and vinegar and bring to a to boil.
- Whisk in cold butter gradually.
- Remove from heat.
- Add cooked wings to saucepan and toss to coat.
- Serve and enjoy! My son Dylan sure did!