Pat's Spicy Fried Wings
photo by CA.TN
- Ready In:
- 1hr 40mins
- Ingredients:
- 20
- Yields:
-
12 wings
ingredients
- 6 whole chicken wings, cut into joints (tips discarded or saved for other use)
- vegetable oil, for deep-frying
-
Marinade
- 1 tablespoon seasoning salt
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons poultry seasoning
- 1 teaspoon lemon pepper
-
Coating
- 2 eggs
- 2 tablespoons hot sauce
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 cups all-purpose flour
-
Dipping Sauce
- 1 cup sour cream
- 2 tablespoons horseradish
- 1⁄2 tablespoon chili sauce
- 1⁄2 teaspoon cayenne pepper
- salt
- fresh ground black pepper
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
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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!
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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.
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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!
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
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