THAI GINGER BUFFALO WILD WINGS RECIPES

Steps:

• In a gallon-sized food storage zipper bag, add the cornstarch, baking powder, salt and chicken wings. Seal the bag and shake to coat the wings in the cornstarch mixture.
• In a large Dutch oven, heat the frying oil to 360ºF.
• In a large bowl, add the cornstarch, flour, baking powder, salt, water, and club soda, and whisk to combine.
• Line a plate with paper towels. Dredge the cornstarch-coated wings in the batter, letting any excess drip off, and place them in the oil. Fry until golden brown and crispy. Repeat with remaining wings. Remove to the plate. Add the wings to the bowl containing the sauce and toss to coat. Remove to a platter and garnish with sesame seeds and half the scallions.
• In the large bowl, whisk together the sweet chili sauce, soy sauce, sriracha, toasted sesame oil and ginger. Set aside.
• In a medium bowl, stir together the Hidden Valley® Simply Ranch Classic Dressing, sesame oil, Sriracha, rice vinegar, sweet chili sauce, toasted sesame seeds and half the scallions. Set aside until ready to serve.

  Tip: Fry the wings in advance and keep warm in a 200ºF oven. Toss in sauce right before serving to keep wings crispy.

Steps:

• In a bowl whisk together peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, ginger and chili oil (if using). Place chicken wings in marinade and toss to coat. Cover and refrigerate for at least 1 hour.
• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place marinated chicken wings on top, cook 20 – 25 minutes or until chicken is cooked through and skin has darkened. Turning once.
• In another bowl whisk together sweet Thai chili sauce, 1 teaspoon of sriracha and remaining teaspoon of soy sauce. Taste and add more sriracha if desired.
• Transfer hot wings to the bowl and toss to coat.
• Serve with plenty of napkins.