Chicken Wings - Spicy Fried

By Snowy0wl

Don't Double batter theres the single batter works fine 1 egg can cover 12-14 chicken wings.

I haven't tried the dip yet. but I could see how a sweet or hot sauce could compliment this.

Ingredients

• For the Seasoning:
• 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
• For the Batter:
• 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
• For the Dipping Sauce:
• 1 cup sour cream
• 2 tablespoons horseradish
• 1/4 cup chili sauce
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper

Details

Servings 2
Preparation time 15mins
Cooking time 90mins
Adapted from keyingredient.com

Preparation

Step 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.


Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.


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.


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.


Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings