The Neelys' Spicy Fried Wings (Patrick and Gina Neely) |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 tablespoon seasoning salt |
1 tablespoon red pepper flakes |
2 teaspoons cayenne pepper |
2 teaspoons poultry seasoning |
1 teaspoon lemon pepper |
freshly ground black pepper |
3 pounds chicken wings, split at the joint, tips removed |
2 large eggs |
2 tablespoons hot sauce |
1 tablespoon red pepper flakes |
1 teaspoon cayenne pepper |
freshly ground black pepper |
2 cups all-purpose flour |
vegetable oil, for frying |
1 cup sour cream |
2 tablespoons horseradish |
1/4 cup chili sauce |
1/2 teaspoon cayenne pepper |
kosher salt and freshly ground black pepper |
Directions:
1. Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
2. Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
3. Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
4. In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
5. Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.
6. Photograph by Con Poulos
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