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Chicken Wings- Pat Neely

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Ingredients

  • SEASONING:
  • 2 tsp Neely's Dry Rub
  • 2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • Peanut oil, for frying
  • 3 lbs chicken wings, washed and dried
  • 1 to 2 TBSP lemon-pepper seasoning
  • 4 TBSP butter
  • 1 clove minced garlic
  • 1/2 cup hot sauce (Texas Pete's)
  • 2 TBSP brown sugar
  • 1 TBSP apple cider vinegar
  • 1/4 tsp Worcestershire sauce

Details

Servings 4

Preparation

Step 1

SEASONING:
Mix the dry rub, salt and cayenne together in a small bowl.
Preheat deep-fryer with peanut oil to 350 degrees.

WINGS:
Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for several minutes, so flavors can permeate into the chicken.
Add the wings to the deep-fryer and fry til cooked through and golden crispy, 12 to 15 minutes. Do this in batches.
Meanwhile, while wings are frying, melt butter in a small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce til combined.
Remove wings from fryer and drain. Immediately sprinkle with the seasoning.
Add fried wings to the large bowl of sauce and toss til well combined and wings are well coated.
Serve with ranch dressing and celery and carrot sticks.

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