Sriracha Buffalo Wings

OK, this post was supposed to go up in time for ya'll's New Year's Eve parties, but you don't need a special occasion to eat these wings! In Buffalo, New York, where the wings were invented, the traditional preparation is to deep-fry the wings and toss them with a simple mixture of Fred's Red Hot Sauce and butter. And there's no better vinegary hot sauce, than the Vietnamese-American garlicky-spicy creation Huy Fong Foods, Inc.'s Sriracha chili hot sauce. Actually, they have their own recipe for hot wings, which is pretty much mine! Hmph! Well, I guess with such simple ingredients, there's not that much variation. :P




Sriracha Buffalo Wings 

For about 1 pound of wings, you'll need:
1/4 cup Huy Fong Food Inc.'s Sriracha chili hot sauce
1/2 cup Shedd's Spread Country Crock (Actually, while I prefer real ingredients for most of my cooking, real butter doesn't cling as well. So, I like Shedd's Spread for the buttery taste, but any other margarine of your choice is fine.)
1 tblsp rice wine or white wine vinegar
1 tsp salt

Wash 1 lb of wings and cut them at the joints. Toss with 1 tsp salt and set aside.

Turn oil onto medium to medium-high and when the oil is hot enough, deep fry the wings until crispy and golden. Yes, you can bake the wings to be healthier, but really, if you're slathering them with butter for sauce, you're not really paying that much attention to healthy eating are you?

In another pan, on low heat, melt 1/4 cup Huy Fong Food Inc.'s Sriracha chili hot sauce and 1/2 cup Shedd's Spread Country Crock. When the mixture has melted, taste, and add 1 tblsp of vinegar.

I like foods pretty tart so if you don't, start with 1 tsp of vinegar and add 1 tsp at a time until the sauce is to your liking. Proportions can easily be adjusted according to your spicy tolerance so that's why I suggest you start at 1/4 cup hot sauce and add more if you like spicy.

For myself, I like an equal 1:1 ratio of Sriracha and butter, with a few dabs of vinegar, but you may not be able to stand that much spice. You can easily add more butter to tone down the spiciness. Don't skimp on the butter as it imparts a smooth sweet mildness to offset the spicy chili sauce.

Keep the sauce on low heat because a warm sauce coats the wings more easily. When the wings are crispy, drain, and then toss them into the sauce mixture.

Serve with celery and carrot sticks and homemade Blue Cheese Dressing.

Enjoy!

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1 year ago today, Cinnamon Rolls.