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