DOESN'T MATTER WHERE YOU YOU EAT THEM

Hot Wings

© Tina Rupp

Recipe by Sohui Kim and Ben Schneider  The Good Fork • Brooklyn, NY

The wonderfully spicy chicken wings that husband-and-wife owners Ben Schneider and Sohui Kim serve at their intimate, Asian-inflected restaurant are made with the popular Thai chile sauce Sriracha in place of the classic Frank's Red Hot sauce; the soothing accompaniment is a mix of sour cream spiked with rice vinegar.

Ingredients

1 cup sour cream

1/4 cup plus 1 tablespoon rice vinegar

3 scallions, white and tender green parts only, thinly sliced

Kosher salt and freshly ground pepper

1 cup Sriracha chile sauce

1 tablespoon sambal oelek or other Asian chile sauce

1 stick cold unsalted butter, cut into 8 pieces

Vegetable oil, for frying

3 pounds chicken wings, tips discarded, wings cut in half at the joint

Directions

1. In a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions. Season with salt and pepper. Cover and refrigerate.
2. In a saucepan, combine the Sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil. Remove from the heat and whisk in the butter until melted; keep warm.
3. In a large pot, heat 2 inches of oil to 375°. Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes. Drain on paper towels and season with salt and pepper. Transfer to a large bowl. Pour the hot chile sauce over the wings and toss to coat. Serve with the dipping sauce.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc