Ingredients
-
6
-
-
-
1
-
1
-
2
-
2
-
2
-
1
-
-
2
-
2
-
1
-
1
-
1
Directions
Pat’s Spicy Fried Wings, From Pat Neely, from Memphis Tenn , one of the hosts of Food Network’s show Down Home with the Neely’s , Yummy! When marinating, I mixed the spices in a bag and shook the wings to coat evenly Same thing for dredging Saved having to wash out a baking dish and dredging dish (lazy me, I know) I also added a tablespoon of garlic powder to the spices and the batter Very nice recipe that I will try proportioning for legs, thighs and breasts Thanks folks!, This review is for the wings only, which are soooo good I dip my chicken in hot sauce as I eat it so it stays crunchy BTW, my copy of the same recipe calls for 3 lbs of wings
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Steps
|
1
Done
|
Combine Ingredients For Dipping Sauce and Chill For 30 Minutes or More to Incorporate Flavors. |
|
2
Done
|
Whisk Together the Seasoning Salt, Red Pepper Flakes, Black Pepper, Cayenne Pepper, Poultry Seasoning and Lemon Pepper, Reserving 2 Tablespoons Separately. |
|
3
Done
|
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
Done
|
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
Done
|
Heat Cooking Oil For Deep Frying to 350f. |
|
6
Done
|
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
Done
|
When Oil Reheats to 350f, Add a Few More Wings to the Fryer. Repeat Until All Wings Are Cooked. |
|
8
Done
|
Serve With Spicy Dipping Sauce. |
