The wonderfully spicy chicken wings that husband-and-wife owners Ben Schneider and Sohui Kim serve at their intimate, Asian-inflected restaurant are made with the popular Thai chile sauce Sriracha in place of the classic Frank's Red Hot sauce; the soothing accompaniment is a mix of sour cream spiked with rice vinegar.
3 scallions, white and tender green parts only, thinly sliced
Kosher salt and freshly ground pepper
1 cup Sriracha chile sauce
1 tablespoon sambal oelek or other Asian chile sauce
1 stick cold unsalted butter, cut into 8 pieces
Vegetable oil, for frying
3 pounds chicken wings, tips discarded, wings cut in half at the joint
In a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions. Season with salt and pepper. Cover and refrigerate.
In a saucepan, combine the Sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil. Remove from the heat and whisk in the butter until melted; keep warm.
In a large pot, heat 2 inches of oil to 375°. Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes. Drain on paper towels and season with salt and pepper. Transfer to a large bowl. Pour the hot chile sauce over the wings and toss to coat. Serve with the dipping sauce.