This week is Wing Week on FoodandtheCity.com! October is here and football season is in full swing.
Football and Wings have become as American as apple pie. Every day I’ll be giving you the best wing recipes I can find.
Not to brag, but I DO consider myself ”The Wing Wisperer”. I know what’s in the makings of a great wing.
This first recipe is a sauceless fried wing that packs a lot of flavor. Adding hot sauce and seasonings to a flour based batter makes for a chrispy tangy flavor party in your mouth. Leave it to our favorite kissing cooks The Neely’s to deliver a spicy wing-a-licious treat. Dip em in ranch or bleu cheese dressing for a touchdown taste!
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.
Photograph by Con Poulos
