Hot Sauce Marinated Onion Rings fry up wonderfully crispy with a nice spicy kick. Perfect for gameday and they go great with burgers.
Hot Sauce Marinade
The hot sauce marinade is a combo of hot sauce, a little water, and apple cider vinegar. You want to leave the sliced onions in the marinade for 8 to 16 hours. The vinegar helps tenderize the onions so they are easy to bite into. I hate when I bite into an onion ring and the entire onion pulls out of the batter. The vinegar helps prevent that from happening, but doesn’t give the onions a vinegar taste.
What Type of Hot Sauce?
I use either Crystal Hot Sauce or Texas Pete Hot Sauce. TABASCO would also work. The hot sauce marinade gives the onions some heat, but they aren’t overly spicy. To make them spicier, serve with a spicy dipping sauce, drizzle with hot sauce before serving, or you can double the amount of cayenne pepper in the batter.
Extra Crispy Coating
The onions get dipped in a batter made up of self-rising flour, paprika, cayenne pepper, salt, milk, and egg and then coated in bread crumbs. They fry up perfectly crispy.
Hot Sauce Marinated Onion Rings Recipe Tips:
Keep the oil the right temperature. You want it to be about 350 degrees and watch that it doesn’t drop too much when you add the onions. A deep-fry thermometer is really handy. If you don’t have one, you can test the oil by adding a small pinch of breadcrumbs to the oil. If it doesn’t immediately sizzle, the oil isn’t hot enough.
These onion rings are best eaten right away.
More Amazing Appetizer Recipes To Try:
- Buffalo Shrimp
- BBQ Chicken Taquitos
- Fried Jalapeno Popper Bites
- Nashville Hot Chicken Tacos
- Beer Battered Onion Rings
- 1 large or 2 medium sweet onions, cut into 1/2-inch slices and separated into rings
- 1/2 cup hot sauce
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- Vegetable oil
- 1 1/2 cups bread crumbs
- 1/2 teaspoon salt
- 1/2 cup self-rising flour
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup whole milk
- 1 large egg
- Place onions in a large ziptop bag and add hot sauce, water, and vinegar. Seal bag and refrigerate for 8 to 16 hours.
- Pour 2 inches of oil into a large Dutch oven and heat oil to 350 degrees.
- Place bread crumbs and 1/2 teaspoon of salt in a shallow dish.
- Whisk together flour, paprika, 3/4 teaspoon salt, cayenne pepper, milk and egg in a medium bowl.
- Drain onions and dip in milk mixture and then coat with bread crumbs.
- Fry in batches until golden brown on both sides, about 2 minutes.
- Drain on paper towels. If desired, lightly sprinkle with salt.
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Recipe adapted from Southern Cast Iron
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