Lunchbreak: Chicago’s Best WingFest competitor Bob Andrea makes Thai chili sriracha wings

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Bob Andrea
Topgolf
699 W. Thorndale
Wood Dale

Event -- SOLD OUT
16th Annual Chicago’s Best WingFest
February 22
1:00 p.m. - 5:00 p.m.
Bailey Auditorium
1340 W. Washington
Chicago

Opportunities to win tickets are available at:

wingfest.net/
www.facebook.com/ChicagoWingfest
twitter.com/ChicagoWingFest @ChicagoWingFest

Thai Chili Sriracha Wings

Marinade

Ingredients:
1 cup low sodium soy sauce
1/2 cup vegetable oil
1 Tbs grated fresh ginger
2 cloves fresh garlic - rough chopped
1 bunch cilantro stems - rough chopped
1 Jalapeno pepper - chopped

Directions:
Combine all ingredients in a bowl a mix well to combine. Add chicken wings (about 32 wings/4 pounds) and store in the refrigerator overnight. Before cooking remove wings from marinade, rinse & dry.

Wing Flour

Ingredients:
1 Tbs salt
1 Tbs  garlic powder
2 tsp paprika
2 tsp cayenne
3 cups of flour

Directions:
Combine all ingredients in a bowl and mix well. Toss wings in seasoned flour and shake off excess flour. Fry or bake wings until an internal temperature of 165 degrees is met.

Ghost Pepper Sauce

Ingredients:
3/4 cups buffalo style hot sauce
1/2 cup habanero peppers
1/2  cup scotch bonnet peppers
1/2 oz ghost peppers
1/2 cup orange Juice
32 fresh jumbo chicken wings (about 4 pounds)

NOTE: USE GLOVES WHEN TOUCHING THE PEPPERS

Directions:
Remove stems from habaneros, scotch bonnets and ghost peppers. Place habaneros and bonnets on the grill and blacken. Place ghost peppers in a small sauce pot with orange juice and reduce until almost dry. Place blackened peppers, pepper orange juice mixture and hot sauce in a blender and puree. Reserve for Thai Chili Sriracha sauce.

Thai Chili Sriracha Sauce

Ingredients:
12 FL oz of thai style chile sauce
3 oz sriracha sauce
1 1/2 Tbs chopped fresh cilantro
1 cup mayonnaise
1/8 cup ghost pepper sauce
1 Tbs fresh sliced scallions

Directions:
Combine all ingredients in a bowl a mix well to combine. Season with salt and pepper to taste and store in the refrigerator. Toss about 1-2 cups of sauce in a clean bowl with fried or baked wings. Serve with ranch or bleu cheese dressing and celery sticks. Sprinkle scallions on top before serving.