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Joe Ray
Food & Travel / Words & Photos
EATING
THE
MOTHERLAND
Food writer and photographer Joe Ray's gastronomic visits in Europe - the home of his ancestors - and beyond.
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Saturday, February 04, 2012
Chicken Wings With Sriracha Hot Sauce
New wing story bonus #2! You’ll have to go to DBGB to try chef Kevin Lobene’s smoked BBQ wings, but I got him to share his sriracha hot sauce recipe…
WINGS
20-30 wings, cut into flats and drumettes
SAUCE
¼ lb. (one stick) melted butter
2 cups sriracha hot sauce
½ cup honey
crushed red pepper
1 tbsp. toasted sesame seeds
BLUE CHEESE DRESSING
2 cups sour cream
1 cup mayonnaise
1 cup blue cheese crumbles
¼ cup red wine vinegar
½ cup lemon juice
Celery & Carrots, cut into sticks.
Combine melted butter, sriracha, honey and a pinch of crushed red pepper in a saucepan and set aside.
Combine all dressing ingredients in a bowl and set aside.
Bring 1.5 qt of canola oil to 350 degrees in a wok or Dutch oven and lower wings in with a metal skimmer or strainer. Fry, stirring occasionally for 13-15 minutes.
Dry wings on a paper towel, then transfer to a metal mixing bowl.
Coat wings with hot sauce and serve in a bowl, sprinkled with sesame seeds. Serve with a side of blue cheese dressing, carrots and celery.