Tempura Onion Rings with Hank’s Heat Aioli

For the dipping sauce:

• Hank Dry Rub
• 2 tbsp Hank’s Heat
• 1/2 cup Mayonnaise

1. Combine mayonnaise, Hank’s Heat, and a dash of Hank Dry Rub
2. Mix together evenly and place in refrigerator until the onion rings are ready

For the Onion Rings:

• 4 Large Spanish Onions
• Tempura Batter (3 cups all-purpose flour, 1 tsp. Baking powder, 1/3 cup cornstarch)
• 12 oz. Heavy Beer (dark lager works best here)
• 1 tbsp Hank Rub
• 2 tbsp Hank’s Heat
• 1 tbsp Kosher salt
• 1 quart vegetable oil

1. In a heavy bottom pot, heat oil to 350° F
2. Peel and cut onions into 1⁄2 inch thick rings
3. In a large mixing bowl, combine tempura batter, beer, Hank Rub, Hank’s Heat, and salt. Whisk together until smooth, add a little water to thin out, and more flour to thicken
4. Add onions to batter and coat evenly
5. Place onions in oil and fry until they float and are golden brown
6. Remove onions with tongs and place on a plate with a paper towel to drain excess oil.
7. Serve with Hank’s Heat Aioli for dipping