The Neelys' Spicy Fried Wings

Recipe courtesy of Pat and Gina Neely for Food Network Magazine

Prep Time:

40 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

10 min

Level:

Easy

Serves:

6 servings





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

Directions

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.