The Windsor, an upscale sports bar with two locations in New York City — one in the West Village and one in the Gansevoort Hotel on Park Ave. — shares a hot wings recipe for the Sriracha-obsessed. If there's a game on, you'll probably want to make a double or triple batch, as these sweet and spicy wings will disappear from the table fast.
- 2 c buttermilk
- 1 t black pepper
- 1 ¼ t salt
- ½ t Old Bay seasoning
- 12 chicken wings
- ½ c all-purpose flour
- ¼ t garlic powder
- ¼ t paprika
- ¼ t onion powder
- 1 qt vegetable oil
- 1 c Sriracha
- ¼ c honey
- 1 ½ T chopped ginger
- 2 T chopped scallion
1. In a bowl, whisk together the buttermilk, pepper, 1 t salt, and ¼ t Old Bay seasoning. Add the chicken, and coat with the marinade. Place in the refrigerator for 8 hours.
2. Then, in a small bowl, mix together the flour, garlic powder, ¼ t Old Bay seasoning, paprika, onion powder, and ¼ t salt. Transfer the chicken wings to a clean large bowl and coat evenly with the flour mixture. Place in the refrigerator for 1 more hour.
3. When ready to fry the wings, in a high-sided pan, heat the oil to 375°F. (The oil should be just deep enough to cover the wings entirely, about an inch.)
4. Fry the wings until golden brown, about 10-15 minutes.
5. Meanwhile, in a small bowl, combine the Sriracha, honey, ginger, and scallion, and set aside.
6. Drain the chicken, transfer to a bowl, and toss with ¼ of the Sriracha-honey sauce. Reserve any remaining sauce for additional batches.