Salt & Pepper Chicken Wings with Spicy Dipping Sauce
Perfect for game day, our wings are a Gnarly balance of savor and spice and pair well with a glass of our Sauvignon Blanc.
Yield: 5-6 SERVINGS
Ingredients
2 qt vegetable oil
1 cup white rice
5 ½ tsp ground white pepper
5 tsp salt
1 tsp five spice or ground allspice
½ cup mayonnaise
2 ½ tsp Sriracha or garlic chili paste
2 limes, juiced
4 lbs chicken wings
2 qt vegetable oil
1 cup white rice
5 ½ tsp ground white pepper
5 tsp salt
1 tsp five spice or ground allspice
½ cup mayonnaise
2 ½ tsp Sriracha or garlic chili paste
2 limes, juiced
4 lbs chicken wings
Directions
Heat oil in a deep fryer to 375ºF and prepare a draining rack. Place the dry rice in a sauté pan over medium heat and cook until lightly toasted. Transfer to a spice grinder and grind to a fine powder. Place 2/3 of a cup of rice powder in a large mixing bowl. Add pepper, salt, and five spice then mix well.
In a mixing bowl, combine mayonnaise, Sriracha, and lime juice to taste. Refrigerate until served.
Toss wings in seasoning mix and pat off excess. Carefully place in fryer and cook for 7 minutes, maintaining 375ºF. Transfer to the draining rack as you continue to cook the remaining wings. Serve with sauce.
Heat oil in a deep fryer to 375ºF and prepare a draining rack. Place the dry rice in a sauté pan over medium heat and cook until lightly toasted. Transfer to a spice grinder and grind to a fine powder. Place 2/3 of a cup of rice powder in a large mixing bowl. Add pepper, salt, and five spice then mix well.
In a mixing bowl, combine mayonnaise, Sriracha, and lime juice to taste. Refrigerate until served.
Toss wings in seasoning mix and pat off excess. Carefully place in fryer and cook for 7 minutes, maintaining 375ºF. Transfer to the draining rack as you continue to cook the remaining wings. Serve with sauce.
