Real Life. Real News. Real Voices.
Help us tell more of the stories that matter from voices that too often remain unheard.
Join HuffPost Plus

The Best Hot Wings Recipe for Super Bowl Sunday

I can't think of a better day to whip up a few dozen than on Super Bowl Sunday than with this recipe for Asian hot wings with cucumber, scallion-sour cream dipping sauce.
This post was published on the now-closed HuffPost Contributor platform. Contributors control their own work and posted freely to our site. If you need to flag this entry as abusive, send us an email.


I dig wings as much as the next person, but I'm not the kind of guy that plans a dinner around a plate of butter-and-hot-sauce-bathed, deep-fried chicken parts. Or at least I didn't think I was until I visited the The Good Fork in Red Hook, Brooklyn back in March 2006, just a few weeks after this mom-and-pop restaurant opened. I had finished the now famous Korean-style Steak and Eggs (you'll find this recipe, which we ran in our September 2007 issue, here) but couldn't stop thinking about my appetizer: Asian-style chicken wings. These plump wings were perfect--crispy skin, juicy meat, and bathed in just the right amount of fiery sriracha and sambal oelek sauce. They were nothing like the scrawny, over-cooked, over-buttery specimens I ate growing up.

A few days later I returned for dinner with only one thing on my mind--wings. I had a plan. I'd get two orders to start, a pint of Six Point Sweet Action and see where that took me. Perhaps another round of wings or an order of pork dumplings if I was still hungry. I felt no shame and no professional obligation to order one of the more elaborate entrees.

"Oh, I'm sorry, Chef Kim took the wings off the menu just a few days ago. The crab cakes are quite good," the waiter said. Crab cakes? I didn't want crab cakes. I wanted wings. I wanted answers. "I never really wanted the wings on the menu in the first place, " said chef and owner Sohui Kim. "I mostly put them on the menu to make my husband Ben happy. Don't get me wrong, people loved them, but I didn't want to be known as the Chicken Wing Queen of Brooklyn. In the end I took them off because they didn't really fit with the rest of the menu." I understood her reasoning. I didn't like it but I understood it.

I'm still trying to convince chef Kim to open a wing and dumpling spot in the neighborhood, but no luck. Until then, I'm content with the Asian hot wings with cucumber, scallion-sour cream dipping sauce recipe she was nice enough to give me. I can't think of a better day to whip up a few dozen than on Super Bowl Sunday.




  • 3/4 cup sriracha*
  • 1 tablespoon sambal oelek or other asian chili sauce
  • 1 tablespoon rice wine vinegar
  • 1 stick cold butter cut into pieces
  • Vegetable oil for frying
  • 1 1/2 pounds of chicken wings (about 12 pieces), cut in half with wing tips cut off


  • 1 cup sour cream
  • 2 tablespoons rice wine vinegar
  • 3 scallions cut into thin slices
  • 1/2 cup diced cucumber

*This chili sauce is sweet but extremely spicy, so maybe a little less for the fainthearted, say 1/2 cup. Click here for more sriracha-friendly recipes.



  • Add vegetable oil to 12-inch skillet to reach depth of 1 inch. Heat over medium-high heat to 350°. Salt and pepper wings and add to skillet. Cook for 5-7 minutes. Tranfer to paper towels.
  • In a saucepan, bring sriracha and vinegar to boil. Whisk in cold butter gradually.
  • Add cooked wings to saucepan and toss to coat. Serve immediately.


  • Mix ingredients in a bowl and season with salt and pepper.


More from Bon Appétit: