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Posted February 2, 2008 by Nick Lindauer in Recipes
 
 

Wing Recipe: Naga Wings with Oyster Dipping Sauce


Naga Wings with Oyster Dipping Sauce
By: Sam McCanless

18 chicken wings
½ C flour
1 tsp onion powder
1 tsp garlic powder
1 tsp hickory smoked sea salt
1 tsp Naga Jolokia powder
Danny Cash Naga Sabi Bomb
Dipping sauce
2 large oysters in their liquor
1 Tbl minced shallot
1 Tbl scallion
1 tsp crushed garlic
1 baby peeled carrot minced
½ C sour cream

For the dipping sauce place the oysters and their liquor in a blender or food processor, liquefy. Add the rest of the ingredients and pulse to blend them thoroughly, chill in fridge for one hour.
Combine the dry ingredients and wings in a large Ziploc bag. Shake to coat wings evenly. Deep fry wings in batches of 6 at 385o for about 5 minutes or until they are golden brown and floating remove to a plate with several thicknesses of paper towels. Dust liberally with Naga Powder. Apply a generous amount of Danny Cash’s Naga Sabi to each wing . These should be served with a freshly shucked oyster on the half shell. Dust top of dipping sauce with Naga Powder for presentation.

Naga Wings

Naga Wings

Naga Wings

Naga Wings


Nick Lindauer

 
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