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Categories:
chicken seasoning red pepper black pepper cayenne pepper poultry seasoning lemon pepper chicken chicken batter eggs hot sauce red pepper black pepper flour vegetable oil Horseradish Dipping Sauce mayonnaise scallions horseradish chili sauce cayenne powder
Viewed: 36 - Published at: 8 years agoIngredients
- Spicy Chicken Seasoning
- 1 tablespoon neely's barbeque seasoning (Neely's Barbeque Sauce)
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons poultry seasoning
- 1 teaspoon lemon pepper
- 12 whole chicken wings, cut apart at the joint
- Spicy Chicken Batter
- 3 eggs
- 2 tablespoons hot sauce
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- vegetable oil, for deep frying (or peanut oil)
- Horseradish Dipping Sauce
- 1 cup mayonnaise
- 2 scallions, green and white parts, finely chopped
- 2 tablespoons prepared horseradish (if you don't like horseradish, leave it out or add 2 tbls. crumbled bleu cheese)
- 1/4 cup chili sauce
- 1/4 teaspoon cayenne powder
Method
- Spicy Chicken Seasoning:
- In a small bowl, whisk together the Neely's Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
- Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels.
- Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
- Spicy Chicken Batter:
- Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
- Heat the oil in a deep fryer or a Dutch oven(1 1/2 inches deep) over medium high heat until it reaches 350*F. on a deep fat thermometer.
- Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
- Let the oil return to cooking temperature before adding the next batch. For extra hot wings, sprinkle them with the reserved seasoning.
- Serve with Horseradish Dipping Sauce:
- Mix all the ingredients for the dipping sauce in a small bowl, and chill until needed. Enjoy!
