Pat's Spicy Fried Wings

  • Level: Easy
  • Yield: 4 servings
  • Total: 1 hr 40 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 25 min
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Ingredients

Spicy Chicken Seasoning Ingredients:

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 seasoning

6 whole chicken wings, cut in 1/2 at the joint

Spicy Chicken Batter:

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

Vegetable oil, to fry

Dipping Sauce, recipe follows

Spicy Dipping Sauce:

1 cup sour cream

2 tablespoons horseradish

1/4 tablespoon chili sauce

1/2 teaspoon cayenne pepper

Salt and freshly ground black pepper

Directions

  1. In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
  2. Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
  3. Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
  4. In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
  5. Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra-hot wings.
  6. Serve with dipping sauce.

Spicy Dipping Sauce:

  1. Mix all the ingredients together in a small bowl.
Let's Get Cooking!

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12 Reviews

Guest

Although I am a cajun and love hot food, I made the mistake of cutting down on the crushed red pepper and cayenne pepper. I thought it would be too hot. I was wrong. It needs all of the spices recommended to really bring out the flavor "pop" on this exceptional recipe. While this is a wonderful dry recipe for wings, in fact, it could be used as a primary fried chicken recipe. It is absolutely delicious, hot or cold. I fixed it last night and my wife and I ate the leftovers for lunch today. We loved it. I told my wife, "why should I buy KFC, Popeyes, or Church's fried chicken when I have a recipe that is comparable, if not better." This recipe is a rare find that you should add to your favorites. It is now my favorite fried chicken recipe.

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