(makes about 18 rings)

For the dipping sauce:

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

1. Combine 4oz. mayonnaise, 1oz. Hank’s Heat, and a sprinkle of Hank Rub
2. Mix together evenly and place in refrigerator until the onion rings are ready to eat

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 (Yuengling, Guiness)
• 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, it is too thick add a little water, if it's too thin add more flour.
4. Add onions to batter and coat thoroughly.
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