Hot Wings

• 1 cup sour cream
• 1/4 cup plus 1 tablespoon 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

1. In a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions.
2. Season with salt and pepper.
3. Cover and refrigerate.
4. In a saucepan, combine the Sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil.
5. Remove from the heat and whisk in the butter until melted; keep warm.
6. In a large pot, heat 2 inches of oil to 375.
7. Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes.
8. Drain on paper towels and season with salt and pepper.
9. Transfer to a large bowl.
10. Pour the hot chile sauce over the wings and toss to coat.
11. Serve with the dipping sauce.

sour cream, rice vinegar, scallions, kosher salt, chile sauce, sambal oelek, butter, vegetable oil, chicken

Taken from www.foodandwine.com/recipes/hot-wings (may not work)