1/3 Photos of Chicken Wings Coated, Spicy Hot and so Good
William (Uncle Bill) Anatooskin's Note:
I have been trying out many chicken wing recipes and finally came up with a recipe that is easy to make, quick to cook and has a nice crunchy coating and it tastes so good.
My Private Note
Units: US | Metric
- 12 chicken mid-joint wings
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 3/4 cup panko breadcrumbs
- 2 large eggs
- 3 tablespoons whole milk, homogenized
- 1/3 cup butter, melted
- 2 tablespoons sriracha hot chili sauce, See Note
- 1/8 teaspoon black pepper
- 1/2 teaspoon granulated garlic powder
- 1 -2 cup canola oil or 1 -2 cup extra virgin olive oil
- 1Remove wing tips and any loose skin and discard. Leave the remaining skin on if desired.
- 2Rinse wings in cold water, pat dry with paper towels and set aside.
- 3In a large zip-loc bag, combine flour, salt, cayenne pepper and paprika, shake well.
- 4Add chicken to the zip-loc bag, seal and toss to coat well. Refrigerate for 1 to 4 hours. "Chilling the chicken wings is important to achieve nice, crispy wings.".
- 5In a mixing bowl add Panko bread crumbs.
- 6In another bowl, whisk together eggs and milk until frothy.
- 7Remove chicken from the refrigerator and shake off any excess flour coating.
- 8Dip coated chicken in the egg mixture, then roll in the Panko bread crumbs until well coated.
- 9In a heavy bottom 12 inch frying pan or skillet, add oil and heat to 375°F.
- 10Place chicken in the pan with the main meat side up and fry for 6 minutes.
- 11Turn the chicken over and continue to fry for another 6 minutes. The wings should be nicely browned.
- 12Test for doneness by making a cut into the thick portion of the wing to make sure there is no pink showing.
- 13Remove chicken from the frying pan onto paper towels to absorb any excess oil, and immediately place in a large bowl.
- 14In a small saucepan, add butter, Sriracha hot chili sauce, black pepper, granulated garlic powder and heat just to boil, stirring constantly.
- 15Pour the hot sauce over the chicken wings and toss to coat well.
- 16Serve immediately or while they are still hot.
- 17You may also freeze the chicken after it is cooked and then reheated in a preheated 400 F oven for 10 minutes.
- 18NOTE: You may also use the following choices of hot sauces.
- 191 tablespoon of Red Hot Sauce - wings will be medium hot.
- 202 tablespoons of Sriracha Hot Chili Sauce - wings will be hot.
- 212 teaspoons of Sambal Oelek - wings will be very hot.
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Nutritional Facts for Chicken Wings Coated, Spicy Hot and so Good
Serving Size: 1 (149 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1041.5
- Calories from Fat 885
- Total Fat 98.4 g
- Saturated Fat 19.9 g
- Cholesterol 179.6 mg
- Sodium 1068.2 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 1.8 g
- Sugars 2.7 g
- Protein 10.1 g
The following items or measurements are not included:
chicken mid-joint wings