Shelly's Recipe

SPICY FRIED WINGS

Category: Wings

For the Seasoning:
1 tbsp seasoning salt
1 tbsp red pepper flakes
2 tsp cayenne pepper
2 tsp poultry seasoning
1 tsp lemon pepper
Freshly ground black pepper
3 lbs chicken wings, split at the joint, tips removed

For the Batter:
2 large eggs
2 tbsp hot sauce
1 tbsp red pepper flakes
1 tsp cayenne pepper
Freshly ground black pepper
2 cups flour
Vegetable oil, for frying

For the Dipping Sauce:
1 cup sour cream
2 tbsp horseradish
1/4 cup chili sauce
1/2 tsp cayenne pepper
Kosher salt and freshly ground black pepper

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.