Sriachi-Spiked Chicken Wings

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

For the wings

Vegetable oil, for deep frying

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

1/2 cup sriachi chili sauce

1/4 cup Crystal Hot Sauce

8 ounces butter, melted

1/2 lemon, juiced

1 tablespoon hot pepper sauce

BLUE CHEESE AND CELERY CRUDITE

    8 ounces blue cheese

    4 ounces cream cheese

    1/2 lemon, juiced

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

    Directions

    In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 35 degrees F. 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 BLUE CHEESE AND CELERY CRUDITE.

    BLUE CHEESE AND CELERY CRUDITE:
    In the bowl of a food processor combine blue cheese, cream cheese and lemon juice. Process until smooth and well combined. Serve with celery batons and spicy chicken wings.

    ©
    Published:




Latest Reviews

"I've tried so many pot roast recipes but never found one I thought was outstanding until I came upon THIS! I followed the instructions to the letter and it was the best I've ever had! There are only two of us so I cut it in half and it worked perfectly. I ran across another that is identical other than ... " - liz wilcox

"This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make." - peg

"Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie..." - p weiss

"I tried this today, minus the celery seed, added minced garlic. I only had thinly sliced, boneless, skinless chicken breast on hand, so used that. I loved it, and will try it again using different hot sauces (we have at least a dozen kinds in the pantry b/c of DH). DH enjoyed it, as well as my ... " - miss tinkerbell

"I've made this quite a few times now and it has become of a family favorite. I dredge the chicken breasts in flour (seasoned with a little salt, pepper, and garlic powder) and brown them. I also double the sauce...I use Frank's and don't add the celery seed. So good!!!" - mdbailey60

"I gave it of a kick with hatch chile bacon and a bit red pepper. My family loved it!" - rajakiwi

Happy cooking...