Sriracha Chicken Wings

Recipe

16 pc chicken wings

1 TSP salt

1/2 TSP white pepper

1 TSP minced onion

1 green onion chopped (for topping)

3 cups vegetable oil (for frying)

Sauce Recipe

2 TBSP sriracha

4 TBSP rice vinegar

1 TBSP butter

Directions

In a large frying pan (I use a cast iron) heat up 3 cups of vegetable oil. While the oil gets hot start preparing the wings. I cut my wings but you can leave them whole if you prefer. In a large bowl season your wings with salt, white pepper, and dried minced onion, give it a stir making sure all the wings are seasoned. Once the oil is really hot at about 400 degrees start putting your wings in the oil to fry. Fry the wings for about 5-7 minutes each side so they get nice and crispy and golden brown. The wings have no breading so you'll want to get the skin nice and crispy. Once the wings are done frying remove them from the oil and place on paper towel to drain. While the drain start making the quick and easy sriracha sauce. In a small sauce pan on medium heat melt 1 TBSP of butter and add in the sriracha and rice vinegar. Cook on medium heat for about 2-3 minutes or until the sauce is smooth and a little thick. Dump the fired wings into a large mixing bowl and toss the sauce over them in the bowl. Toss the wings in that delicious sauce making sure every wing is coated in the sriracha sauce. Top with minced and green onions. Enjoy!