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

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Bob Andrea
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

Opportunities to win tickets are available at: @ChicagoWingFest

Thai Chili Sriracha Wings


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

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

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

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

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)


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

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

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.