SRIRACHA HONEY WINGS

Ingredients

• 1 pound chicken wings

Marinade:

• 1-2 cups buttermilk
  2 tsp salt

• 2 tsp cayenne pepper

• 2 tsp onion powder

• 2 tsp garlic powder

• 2 tsp paprika
  
  Dry batter:

• 1 cup rice flour (or all purpose flour)

• 1 cup potato starch (or cornstarch)

• 1 tsp cayenne pepper

• 2 tsp paprika

• 2 tsp onion powder

• 2 tsp garlic powder

• 1-2 tsp salt to taste
  
  Sauce:

• 1/2 cup sriracha

• 1/4 cup honey

• 2 Tbsp mayo (kewpie is suggested)

• Chives, chopped
  

Directions

Step 1

In a large bowl combine buttermilk and add salt, cayenne pepper, onion powder, garlic powder and paprika, whisk together to fully combine. Submerge chicken wings in the marinade, cover and refrigerate overnight. Remove wings and reserve the buttermilk marinade to use as the wet batter and for the dredging process.

Step 2

In another medium size mixing bowl make the dry batter by combining flour, starch, cayenne pepper, paprika, onion powder, garlic powder and salt. Dredge wings by first coating them in the dry batter, next dip them in the wet batter, then another dip into the dry batter.

Step 3

In a dutch oven or deep fryer, heat the oil to about 315 degrees. Fry the chicken wings in small batches for about 6 minutes. Set aside to drain. When all the wings are fried, raise oil temperature to 375 degrees and fry them all again for 2 to 3 minutes, or until golden and crispy.

Step 4

To make sauce, in a medium size mixing bowl add sriracha, honey, mayonnaise and chives. Once the sauce is mixed together, add chicken wings and toss until they are fully coated. Enjoy!