Cape Gazette
http://capegazette.villagesoup.com/p/1171347

Ming Loy Buffalo Wings

By PEPPERS | Apr 23, 2014
Ming Loy Sriracha, Robert Rothschild Asian Ginger Teriyaki, Franks Red Hot Original Cayenne Pepper Sauce ®

INGREDIENTS:

15 chicken wings

1/2 cup all-purpose flour

oil for deep frying

1/4 cup butter

1/4 cup Franks Red Hot Original Cayenne Pepper Sauce ® (Click to BUY)

1 tablespoon Ming Loy Sriracha Hot Sauce (Click to BUY)

1/2 teaspoon Thai red chile paste

2 tablespoons Robert Rothschild Asian Ginger Teriyaki Sauce (Click to BUY)

2 tablespoons honey

 

DIRECTIONS:

1. 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.

2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

3. Combine butter,  Franks Red Hot Original Cayenne Pepper Sauce ® (Click to BUY), Ming Loy Sriracha Hot Sauce (Click to BUY), Thai red chile paste, Robert Rothschild Asian Ginger Teriyaki Sauce (Click to BUY), 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.

4. 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.

5. Pour the sauce over the chicken wings; stir to coat.

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