Chicken Wings... Hot Dawgie Style

Total Time
10 mins
30 mins

aka "Buddha's Bulldog Wings"

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  • 283.49 g Catalina dressing
  • 141.74 g texas pete hot sauce (or to desired heat level)
  • 4.92 ml chili powder
  • 20 fresh chicken wings, separated at joints disposing tips
  • 9.85 ml paprika
  • garlic powder
  • flour (for dredging)
  • oil (for frying)
  • accompaniments

  • 236.59 ml bleu cheese salad dressing, for dipping (or Ranch dressing)
  • 4 celery ribs, trimmed and split lengthwise and cut in half


  1. Mix Catalina, Texas Pete, and Chili Powder into large bowl and set aside. In another large bowl toss wingettes with paprika and garlic powder.
  2. Place flour in a plastic grocery bag. Add wingettes (a few at a time) to the bag, twist shut and shake or 'knead' the bottom to coat wings.
  3. Shake off excess flour from wingettes, and drop wingettes into hot oil, enough to fill the pan. Do in batches. Cook about 12-15 min until done.
  4. Place immediately into bowl of Dawgie Wing sauce and toss to coat. Transfer wings to a serving platter and keep warm.
  5. Continue with rest of chicken. Serve with ranch dressing and celery stalks.