Thursday, August 27, 2015

Thai Buffalo Wings


  • Servings: 15
  • 15 chicken wings
  • 1/2 cup all-purpose flour
  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot pepper sauce (such as frank's redhot®)
  • 1 tablespoon chile-garlic sauce (such as sriracha®)
  • 1/2 teaspoon thai red chile paste
  • 2 tablespoons asian sweet chile sauce (such as mae ploy® sweet chilli sauce)
  • 2 tablespoons honey


    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins

  • toss chicken wings with the flour in a large non-porous bowl to evenly coat. cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
  • heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
  • combine butter, hot pepper sauce, chile-garlic sauce, thai red chile paste, asian sweet chile sauce, and honey in a small saucepan over low heat. heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
  • fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. remove the chicken wings to a serving bowl.
  • pour the sauce over the chicken wings; stir to coat.

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