- 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
- 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.
05/16/2018
recipepes.com
Thai Buffalo Wings, recipe
PT15M
PT1H
5
455 calories
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