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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 1 |
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From Pat Neely, from Memphis Tenn. Ingredients:
6 whole chicken wings, cut into joints (tips discarded or saved for other use) |
vegetable oil, for deep-frying |
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 |
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 |
1 cup sour cream |
2 tablespoons horseradish |
1/2 tablespoon chili sauce |
1/2 teaspoon cayenne pepper |
salt |
fresh ground black pepper |
Directions:
1. Combine ingredients for dipping sauce and chill for 30 minutes or more to incorporate flavors.
2. Whisk together the seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning and lemon pepper, reserving 2 tablespoons separately.
3. 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.
4. 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.
5. Heat cooking oil for deep frying to 350°F.
6. 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.
7. When oil reheats to 350F, add a few more wings to the fryer. Repeat until all wings are cooked.
8. Serve with spicy dipping sauce.
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