Hot Sauce-Marinated Onion Rings


You’ll be craving these crunchy rounds with your burgers and barbecue all summer long.

Hot Sauce-Marinated Onion Rings
Makes 4 servings
  • 1 large sweet onion, cut into ½-inch-thick slices and separated into rings
  • ½ cup plus 1 tablespoon hot sauce*, divided
  • ¼ cup water
  • 1 tablespoon apple cider vinegar
  • Canola oil, for frying 1 cup seasoned bread crumbs
  • ½ cup self-rising flour
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground red pepper
  • ½ cup whole milk
  • 1 large egg
  • Hot sauce, to serve
  1. In a large resealable plastic bag, combine onion, ½ cup hot sauce, ¼ cup water, and vinegar. Seal bag, and gently toss to combine; refrigerate for at least 8 hours or overnight.
  2. Fill a large cast-iron Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. Drain onion. In a shallow dish, place bread crumbs. In a medium bowl, whisk together flour, paprika, salt, and red pepper; whisk in milk, egg, and remaining 1 tablespoon hot sauce until smooth. Dip onion rings in milk mixture, letting excess drip off. Dredge in bread crumbs, pressing to adhere. Place on a wire rack.
  4. Fry onion rings in batches, turning occasionally, until golden brown, about 2 minutes. (Adjust heat as needed to maintain 350°.) Remove onion rings using a slotted spoon, and let drain on paper towels. Serve immediately with hot sauce.
*We used Crystal Hot Sauce.