Chicken Wings

crispy fried chicken wings with vinegar and hot pepper dipping sauce

finger-lickin' good Buffalo-style wings with sriracha

I got a ginormous bag of chicken wings already separated into drumettes and flats. They will be seasoned and cooked then stored in the freezer so they're ready when needed, just like the ones from the stores but homemade.

For the first batch the wings were seasoned in fish extract (patis) and sea salt, dredged in a little flour then were deep fried. In this batch I left half of the cooked wings plain and served with vinegar and hot pepper dipping sauce and to the other half I added a Buffalo-style hot sauce made with vinegar, sriracha, garlic powder, and Worcestershire sauce. I like them both. Which one do you prefer?

Here is a recipe for Buffalo Wings sauce which is a little bit more vinegary and not as spicy as the Thai sriracha sauce

Buffalo Wings
30 drumette and flat chicken wing pieces
2 teaspoons salt
2 tablespoons flour
oil for frying
1½ tablespoons white vinegar
¼ teaspoon cayenne pepper
1/8 teaspoon garlic powder
¼ teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
¼ teaspoon salt
6 tablespoons Louisiana hot sauce

• Rub the wings with salt. Place the flour in a plastic zipper bag and add the wings. Shake the bag to coat the wings with flour evenly. Deep fry in hot oil until golden brown. Drain on paper towel.
• Prepare the sauce: In a large skillet add the remaining ingredients and cook until heated through. Add the chicken wings and mix until evenly coated with sauce. Serve with celery sticks and blue cheese dressing.