Hot Wings

1. 1

   In a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions.

2. 2

   Season with salt and pepper.

3. 3

   Cover and refrigerate.

4. 4

   In a saucepan, combine the Sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil.

5. 5

   Remove from the heat and whisk in the butter until melted; keep warm.

6. 6

   In a large pot, heat 2 inches of oil to 375.

7. 7

   Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes.

8. 8

   Drain on paper towels and season with salt and pepper.

9. 9

   Transfer to a large bowl.

10. 10

    Pour the hot chile sauce over the wings and toss to coat.

11. 11

    Serve with the dipping sauce.

No additional tips available.