Best Deep Fried Sriracha Buffalo Wings With Blue Ranch Dipping Sauce Recipes

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BAKED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE



Baked Sriracha Buffalo Wings with Blue Ranch Dipping Sauce image

Toss baked chicken wings with a Buffalo-style sriracha sauce and dip them in a blue cheese dressing with ranch seasoning.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 13

1/4 cup mayonnaise
1/4 cup sour cream
2 ounces crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon chopped fresh chives
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the baking sheets
4 pounds split chicken wings, wingtips removed
Kosher salt and freshly ground black pepper
1/2 cup cornstarch
2 sticks (1 cup) unsalted butter, melted
3/4 cup sriracha

Steps:

  • Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
  • Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
  • Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
  • Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce.

BAKED SRIRACHA BUFFALO CHICKEN WINGS



Baked Sriracha Buffalo Chicken Wings image

Sriracha buffalo chicken wings are easy to make, spicy, and totally delicious!

Provided by Kristen Stevens

Categories     Appetizer

Time 45m

Number Of Ingredients 7

2 lb chicken wings
1 teaspoon oil
½ teaspoon sea salt
½ teaspoon fresh ground pepper
¼ cup butter
¼ cup sriracha
Cilantro or parsley (for garnish)

Steps:

  • Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  • Place the chicken wings in a large bowl and toss with the oil, sea salt, and pepper. Place the chicken wings on the prepared baking sheet in a single layer. Bake in the oven for 35-40 minutes, or until the wings are quite crispy.
  • While the wings are baking prepare the sauce. Melt the butter in a small frying pan over medium-high heat. Add the sriracha and whisk to combine.
  • When the chicken has finished cooking remove it from the oven and place it in a large clean bowl. Pour the sauce over the top and toss to coat everything well. Serve immediately sprinkled with a little cilantro or parsley.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 384 kcal, Sugar 1 g, Sodium 878 mg, Fat 32 g, SaturatedFat 13 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 23 g, Cholesterol 125 mg, UnsaturatedFat 16 g

CHILI WINGS WITH BLUE CHEESE RANCH DIPPING SAUCE



Chili Wings with Blue Cheese Ranch Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup buttermilk
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon hot sauce, such as Tabasco
1 teaspoon lemon juice
2 cloves garlic, minced
Salt and freshly ground black pepper
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
1/2 cup hot sauce, such as Frank's RedHot
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
Canola oil, for frying
2 to 3 pounds chicken wing drumettes

Steps:

  • For the dipping sauce: Combine the sour cream, blue cheese, buttermilk, chives, dill, parsley, hot sauce, lemon juice and garlic in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
  • For the wings: Melt the butter in a saucepan and add the garlic. Cook the garlic for 1 minute. Add the hot sauce, soy sauce and Worcestershire and bring to a simmer. Remove the sauce from the heat and set aside.
  • Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
  • Serve the wings with the dipping sauce on the side.

HONEY-SRIRACHA GLAZED BUFFALO WINGS



Honey-Sriracha Glazed Buffalo Wings image

Categories     Side     Fry     Buffalo     Honey

Yield makes 6 to 8 servings

Number Of Ingredients 9

Vegetable or peanut oil, for frying
4 pounds chicken wings
1 cup (2 sticks) unsalted butter
2/3 cup Sriracha
1/2 cup orange blossom honey
2 teaspoons kosher salt
Juice of 1 lime
Chopped fresh cilantro, for garnish
2 tablespoons white sesame seeds, for garnish

Steps:

  • Preheat the oven to 200°F. Prepare the deep fryer by filling with oil to the manufacturer's suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2 to 3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.
  • Heat the oil to 350°F. Fry the wings in batches for 10 to 12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil-lined baking sheet) in the preheated oven until all the wings have been fried.
  • While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds.

BAKED SRIRACHA BUFFALO WINGS WITH SWEET CHILI MAYO DIPPING SAUCE



Baked Sriracha Buffalo Wings with Sweet Chili Mayo Dipping Sauce image

Make hot wings with sriracha and serve with a chili-lime dip.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 10

3/4 cup Asian sweet chili sauce
1/2 cup mayonnaise
Juice of 1 lime
Kosher salt
Vegetable oil, for the oiling the baking sheets
4 pounds split chicken wings, wingtips removed
Kosher salt and freshly ground black pepper
2 sticks (1 cup) unsalted butter, melted
3/4 cup sriracha
Celery sticks, for serving, optional

Steps:

  • Whisk the chili sauce, mayonnaise, lime juice and 1/2 teaspoon salt together in a small bowl. Cover and refrigerate until ready to serve.
  • Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
  • Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
  • Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.

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