Pat's Spicy Fried Wings

"From Pat Neely, from Memphis Tenn., one of the hosts of Food Network's show "Down Home with the Neely's"."
 
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photo by CA.TN photo by CA.TN
photo by CA.TN
photo by CA.TN photo by CA.TN
Ready In:
1hr 40mins
Ingredients:
20
Yields:
12 wings
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ingredients

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directions

  • Combine ingredients for dipping sauce and chill for 30 minutes or more to incorporate flavors.
  • Whisk together the seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning and lemon pepper, reserving 2 tablespoons separately.
  • Rinse chicken wings in cold water, pat dry, and place in a shallow baking sheet. Sprinkle with the seasoning and let them marinate, refrigerated and covered with plastic wrap, for 1 hour.
  • Whisk eggs, hot sauce, red pepper flakes, black pepper and cayenne pepper into a mixing bowl and set aside. Place flour in a shallow plate.
  • Heat cooking oil for deep frying to 350°F.
  • When the oil is hot, dredge chicken wings first in the egg mixture then the flour. Fry in small batches for 8-10 minutes, being careful not to crowd, turning occasionally, until cooked through and golden. Drain on paper toweling or brown paper bags, sprinkling with reserved spice for added spice level if desired.
  • When oil reheats to 350F, add a few more wings to the fryer. Repeat until all wings are cooked.
  • Serve with spicy dipping sauce.

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Reviews

  1. This review is for the wings only, which are soooo good. I dip my chicken in hot sauce as I eat it so it stays crunchy. BTW, my copy of the same recipe calls for 3 lbs of wings.
     
  2. LOVED these wings! I saw the neely's make these on their show and I just had to try them. They have rave reviews on food network and I see why. The only thing is the original recipe states 12 whole chicken wings instead of the 6 thats listed here. So after your wings are cut up, this full recipe will make 24 wings. It is just my bf and I, so I made half the recipe and it was just the perfect amount of spices and batter for the 12 wings. They had a nice spice to them but wasnt too spicy. I think it all depends on how fresh your pepper flakes are. The fresher quality, the spicier! I didnt make the sauce just because I prefer blue cheese to dip my wings in. I have a bigger deep fryer, it holds a gallon of oil, so I was able to throw all 12 wings in the fryer at once to cook. If you have a smaller one then you will have to do a couple batches at a time. These are so versatile that you could make a big batch of them for a party, serve some plain and serve some with different sauces on them, like maybe a sweet and spicy sauce and then just your regular hot wing sauce on the others. So then you would have 3 different flavors to choose from but still using this great recipe! I cant wait to make them again!
     
  3. These turned out great! We followed the recipe with a few changes: I didn't have poultry seasoning so I made my own. Instead of cooking the wings 3 per batch, we did 6 per batch. We cooked each batch for exactly 10 minutes each and we kept the finished wings warm in the oven (200) on a paper towel-lined baking sheet. The only changes I might try in the future would be to double the amount of hot sauce in the batter coating - I didn't really taste any heat, but my DH suggested I just add more hot sauce to the dipping sauce b/c he liked them just as they are. I look forward to making them again.
     
  4. Yummy! When marinating, I mixed the spices in a bag and shook the wings to coat evenly. Same thing for dredging. Saved having to wash out a baking dish and dredging dish (lazy me, I know). I also added a tablespoon of garlic powder to the spices and the batter. Very nice recipe that I will try proportioning for legs, thighs and breasts. Thanks folks!
     
  5. This was a very easy recipe! I have never made wings before and thought this was a perfect one to start out with. I did not have any poultry seasoning so left it out. I also did not make the dipping sauce (personal preference)! Next time I might not coat them as thick. Thanks for the great recipe!!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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