Alexs Dixie Chicken Wings

• 2 pounds, 3-13 ounces, weight Chicken Wings
• 1 cup Flour
• 1 teaspoon Black Pepper
• 2-18 ounces, weight Sweet Chili Thai Sauce
• 3-58 ounces, weight Thai Sriracha Hot Sauce
• 3-58 ounces, weight Butter, Cut In Small Pieces
• 1 clove Garlic Finely Chopped (optional)

1. Clean and pat dry your wings and cut any tips.
2. Mix the flour with the black pepper and coat the wings.
3. Deep fry them in hot oil or in a skillet., until golden brown (about 10 to 15 minutes).
4. To prepare the sauce, mix the sweet chili sauce and the sriracha in a small pan.
5. Heat until it almost boils.
6. Remove from heat and add in the butter and whisk energetically.
7. The sauce will turn creamy and lighter in color.
8. Optionally, if you want to give it more zing, you can add the finely chopped garlic to the sauce at the same time you mixed the chili and sriracha sauce.
9. Transfer your chicken wings to a large bowl and pour the hot sauce over the wings.
10. Toss until the wings are well coated.
11. Serve warm.
12. As a side note, this sauce also works wonderfully with other dishes, like deep fried fish, onion rings or even roasted potatoes.
13. Also, I purposely didnt add any salt to this recipe because the chili sauces are pretty salty already.

chicken, flour, black pepper, weight sweet chili, hot sauce, weight butter, garlic

Taken from tastykitchen.com/recipes/main-courses/alexe28099s-dixie-chicken-wings/ (may not work)