Nothing says game day like a plate of chicken wings. Even better than takeout, these wings have the perfect amount of spice.

Thai Chili Butter Wings

Courtesy of Chef Zach Spott at Brass Tacks

Ingredients:

• 2 dozen chicken wings, drumettes, and flats/wingettes
• 1/2 pound butter
• 1/2 cup garlic (minced) or 3 ounces whole peeled
• 1/2 cup sambal
• 2 ounces rice vinegar
• 1 bunch cilantro
• 5 fresh red Thai chilies
• 1 tablespoon sesame seeds
• 4 ounces blue cheese dressing
• 1 lime
• Oil for frying (2 quarts to a gallon based on size of pot)

Directions:

1. Cook chicken wings. You can fry, roast, or confit your wings ahead of time until they are cooked through.
2. After initial cook, make sure to lay out evenly on a sheet pan or tray and refrigerate until you’re close to serving time.
3. When ready to serve, heat a pot of oil to 350-400 degrees. Make sure to use an oil with a high smoke point. You can use a candy thermometer to continually monitor the temperature of the oil.
4. While the oil is getting to temperature, melt butter in a separate sauce pan.
5. Once butter is melted, add garlic, sambal, and three Thai chilis and keep on low heat.
6. After about 10-15 minutes add in your rice vinegar.
7. Taste and season accordingly.
8. Meanwhile oil should be hot and ready for wings. Pull wings from fridge and drop into the fryer.
9. When color and textural doneness is achieved pull them out using a spider strainer and toss into a mixing bowl.
10. Add Thai Butter Sauce and coat thoroughly. Toss in chopped cilantro as desired.
11. Plate and top with more cilantro, sesame seeds, and shaved Thai chilies (HOT).
12. Serve with a lime wheel or wedge, and blue cheese.