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Horn & Heat Chicken Wings with Rhino Doctor Reserve Garlic Butter

Horn & Heat Chicken Wings with Rhino Doctor Reserve Garlic Butter

Horn & Heat

Servings

4

Cuisine

American

Category

Dinner

Every great wing starts with a crispy bite, but what makes these wings unforgettable is what happens after they come out of the fryer. Instead of tossing them in ordinary Buffalo sauce, these wings are coated in a rich garlic butter sauce infused with Horn & Heat Rhino Doctor Reserve Hot Sauce—our hottest sauce, crafted for serious heat lovers who refuse to sacrifice flavor.

To balance the bold heat, these wings are served with a cool, creamy dipping sauce featuring Horn & Heat Rhino Gold Hot Sauce. The combination creates layers of flavor in every bite, proving that hot sauce isn't just something you pour over food—it's an ingredient that transforms it from the inside out.

Ingredients

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    • 2 pounds chicken wings, split into flats and drumettes

    • 1 teaspoon kosher salt

    • 1 teaspoon black pepper

    • Vegetable or peanut oil, for frying

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    • 2 sticks (1 cup) unsalted butter

    • 1/2 cup Horn & Heat Rhino Doctor Reserve Hot Sauce

    • 1 tablespoon minced garlic

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    • 1/2 cup mayonnaise

    • 1/2 cup sour cream

    • 1/4 cup Horn & Heat Rhino Gold Hot Sauce

    • 1 tablespoon fresh lime juice

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    • Thinly sliced green onions

    Directions

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      1. Heat the oil in a large pot or deep fryer to 350°F.

      2. Season the chicken wings with the salt and black pepper.

      3. Working in batches, fry the wings for 10–12 minutes, or until golden brown, crispy, and the internal temperature reaches 165°F.

      4. Transfer the wings to a wire rack or paper towel-lined tray while you prepare the sauce.

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      1. In a small saucepan over medium-low heat, melt the butter.

      2. Add the minced garlic and cook for about 1 minute, stirring constantly until fragrant.

      3. Whisk in the Horn & Heat Rhino Doctor Reserve Hot Sauce and simmer gently for another 1–2 minutes until the sauce is fully combined.

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      1. Transfer the hot wings to a large mixing bowl.

      2. Pour the warm Rhino Doctor Reserve Garlic Butter over the wings and toss until every wing is evenly coated.

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      1. In a small bowl, whisk together the mayonnaise, sour cream, Horn & Heat Rhino Gold Hot Sauce, and fresh lime juice until smooth and creamy.

      2. Refrigerate until ready to serve.

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      1. Pile the wings onto a serving platter and garnish with sliced green onions.

      2. Serve immediately alongside the Rhino Gold Dipping Sauce and an extra bottle of Horn & Heat Rhino Doctor Reserve Hot Sauce for anyone ready to turn up the heat.

      Horn & Heat Chicken Wings with Rhino Doctor Reserve Garlic Butter

      Every great wing starts with a crispy bite, but what makes these wings unforgettable is what happens after they come out of the fryer. Instead of tossing them in ordinary Buffalo sauce, these wings are coated in a rich garlic butter sauce infused with Horn & Heat Rhino Doctor Reserve Hot Sauce—our hottest sauce, crafted for serious heat lovers who refuse to sacrifice flavor.

      To balance the bold heat, these wings are served with a cool, creamy dipping sauce featuring Horn & Heat Rhino Gold Hot Sauce. The combination creates layers of flavor in every bite, proving that hot sauce isn't just something you pour over food—it's an ingredient that transforms it from the inside out.

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