Spicy fried wings

Votes: 2

Time: 1 hour 40 min.
Complexity: easily
Servings: 4

Crispy, spicy wings always go down a treat with a glass of beer. These wings will captivate you not only with their spiciness but also with their rich flavor, as they contain a variety of other spices in addition to hot paprika: lemon pepper, poultry seasoning, savory salt, and black pepper. Before frying, the halved chicken wings are rubbed with a dry spice mix and marinated for an hour. Then, the wings are dipped in a spicy egg batter, rolled in flour, and deep-fried until golden and crispy. Maintain a consistent oil temperature to ensure even frying and a crispy crust. Serve the wings with a spicy sour cream dipping sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Seasoning for hot wings

12 chicken wings, cut in half at the joint
1 tbsp. seasoned salt
1 tbsp. crushed red pepper flakes
2 tsp black pepper
2 tsp cayenne pepper
2 tsp seasonings for poultry
1 teaspoon lemon pepper

Batter

2 eggs
2 tbsp hot sauce
1 tbsp. crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups premium flour
Vegetable oil, for deep-frying

Hot dipping sauce

1 cup sour cream
2 tbsp. horseradish
1/4 tbsp chili sauce
0.5 tsp cayenne pepper
Mix all ingredients in a small bowl.

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a small bowl, combine seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning and lemon pepperSet aside 2 tablespoons in a separate serving bowl.
Rinse the chicken wings in cold water and place them in a shallow baking dish. Sprinkle the seasoning evenly over the wings and marinate, covered, in the refrigerator for 1 hour.

In a medium bowl, whisk together the eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper. Set aside. Place the flour in a shallow dish or pie dish.
In a large deep fryer or large Dutch oven, heat oil to 175°C on a deep fryer thermometer.
Dip the chicken wings in the egg mixture, then coat them in flour. Drop three wings at a time into the hot oil and fry for 8-10 minutes, turning occasionally, until golden brown. Transfer to a paper towel-lined baking sheet.
Before frying the next batch, bring the oil to the desired temperature. Sprinkle the wings with the reserved seasoning for an extra kick. Serve with hot sauce for dipping.

Categories:

recipe / Deep-frying / Dinner / Appetizers / Beer snacks / Snacks with sauces / Meat appetizers / Patrick and Gina Neely

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