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    Pat's Spicy Fried Wings**


    Source of Recipe


    Recipe courtesy The Neelys
    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
    12 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


    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.
    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.

    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.

    In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.

    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.

    Serve with dipping sauce.


    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

    Mix all the ingredients together in a small bowl.


 

 

 


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