Sriachi-spiked Chicken Wings

Recipe: Appetizer : Sriachi-spiked Chicken Wings - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

Peanut oil or Canola oil, for deep frying

4 pounds chicken wings, rinsed and patted dry with paper towels

1/3 cup flour

1 tsp kosher salt

1 tsp freshly ground pepper

1 tsp paprika

1/2 cup sriachi chili sauce

1/4 cup Texas Champagne hot Sauce (or Crystal Hot Sauce)

8 ounces butter, melted (2 Sticks)

1/2 lemon, juiced

1 tablespoon Tobasco*

Blue Cheese Dip:

8 ounces blue cheese

4 ounces cream cheese

1/2 lemon, juiced

8 ribs celery, cut on the bias into dipping-sized sticks

4 Carrots, cut on the bias into dipping-sized sticks

Directions

In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 350 -375 degrees F. While the oil is heating up, cut off wing tips and discard (optional). Halve chicken wings at joint. Lightly coat chicken with the seasoned flour, then carefully drop in, a few at a time, into hot oil. Fry chicken wings in batches until golden brown and wings float in the oil, about 6 to 8 minutes. Drain well on paper towels.

In a large bowl combine sriachi sauce, Crystal Hot Sauce, melted butter, lemon juice and hot pepper sauce. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving with the Blue Cheese Dressing.

Blue Cheese Dip:
In the bowl of a food processor combine blue cheese, cream cheese and lemon juice. Process until smooth and well combined. Serve with celery-carrot sticks and spicy chicken wings.

Yield: 6 to 8 servings

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Latest Reviews

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"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand." - colleen b. smith

"This is the best sauce you will ever make! It's absolutely perfect!" - barbara m.

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"This was delicious! This is a definite keeper. Here are a couple things that I did a little differently, preparation-wise. To avoid the possibility of the cream cheese curdling (as some have said), I put my cream cheese in the blender in fourths, added some of the broth and blended to ... " - coachs wife

"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney

Happy cooking...