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The Good Fork • Brooklyn, NY 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.Plus: More Chicken Recipes and Tips

Ben Schneider
Sohui Kim
October 2007

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Credit: © Tina Rupp

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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