Sriracha butter wings with ranch sauce
Prep
15m
Cook
20m
serves
2
Sriracha butter wings with ranch sauce
Sriracha is a chilli sauce from Thailand and gives these wings a real kick.
Ingredients (17)
- 200g cukes, or cucumbers, quartered
- 1 tsp caster sugar
- ¼ cup (60ml) rice wine vinegar
- Sunflower oil to deep fry
- 100g unsalted butter
- ¼ cup (75g) sriracha or other hot sauce
- 1 cup (150g) plain flour
- 2 tsp celery salt
- 1 tsp each cayenne pepper, garlic powder and onion powder
- 1.25kg chicken wings
- Black sesame seeds to serve (optional)
Ranch sauce
- ½ cup (150g) mayonnaise
- 1/3 cup (80g) sour cream
- 1 tsp garlic powder
- 1 tbs red wine vinegar
- Juice of ½ lemon
- ½ bunch chives, finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place cukes into a bowl with 1 tsp salt, sugar and vinegar. Toss to coat. Set aside.
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2.For the ranch sauce, combine all the ingredients and set aside.
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3.Heat the oil in a saucepan over high heat. Watch it until it reaches 180˚C.
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4.Meanwhile, in a small saucepan, heat butter and sriracha until the butter has melted.
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5.In a large mixing bowl, combine the flour, celery salt, cayenne, garlic and onion powders. Coat wings in flour mixture and shake off excess. Cook in the oil for 4-5 minutes until golden brown and cooked through. Remove wings, drain on paper towel and place in a bowl.
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6.Pour over sriracha butter and toss. Serve wings with ranch sauce and pickled cukes, topped with sesame seeds.
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