- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 40 min
- Yield: 4 to 6 servings
Ingredients
2 pounds fingerling potatoes
3 tablespoons kosher salt
1 cup bottled Guy Fieri Wing Sauce
1/2 cup apple cider vinegar
2 tablespoons agave syrup
1 tablespoon hot sauce
1 tablespoon sriracha
Canola oil, for deep-frying
Directions
- Boil the fingerlings in a pot of salted water until tender, 15 minutes. Drain and then spread the fingerlings out on a baking sheet to cool slightly. Cover with a sheet of parchment or wax paper and then baking sheet. Press down on the baking sheet to squash the fingerlings to a 1/3-inch thickness. Set aside to cool completely.
- Combine the wing sauce, cider vinegar, agave, hot sauce and sriracha in a bowl. Mix well.
- Heat 2 to 3 inches of canola oil to 350 degrees F in a heavy pot.
- Working in batches, fry the smashed fingerlings until golden and very crispy, 7 to 8 minutes. (It's OK if they break up a little; it just means more crispy edges!) Drain on paper towels. Serve hot with the BBQ sauce.
