For the hot wings:
- 24-36 chicken wings, split and tips removed or drummers
- 1 stick butter
- 4 cloves garlic, minced
- 1/2 cup Sriracha hot sauce
1 tablespoon white wine vinegar
- 8 slices good-quality white bread, sliced about 1/2-inch thick
- 1 stick butter, softened
- 16 slices sharp yellow cheddar cheese
- 4 scallions, thinly sliced
- 3/4 cup blue cheese crumbles
For the hot wings, move a rack to the middle of the oven and pre-heat the broiler.
Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry.
Place a small saucepot over medium heat, melt the butter, add the garlic and allow to brown, about 1-2 minutes. Whisk in the Sriracha and white wine vinegar until combined, then set aside.
Line a baking pan with parchment paper. Place the wings onto the baking pan and broil until golden brown and crispy on both sides.
Transfer the wings to a large bowl. Pour the butter, garlic and Sriracha mixture over top and toss. Let cool to handle, then pull the meat from the bone and roughly chop.
Place a large cast iron or nonstick skillet over medium heat.
Butter one side of all of the slices of bread and build the sandwiches with the buttered sides facing out: Top each slice of bread with two slices of cheddar, about 1/4 cup of the chopped wing meat, a sprinkle of scallions, some blue cheese crumbles and the second piece of cheddar. Top with the remaining slice of bread, buttered side up, and add to the pan. Cook in batches, if necessary. Cook for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted.