Spicy Deep-Fried Chicken Wings

This is a slight adaption of the Neely's recipe on the Food Network. I deep fried the wings and then served them with 3 dipping sauces: Sweet Baby Ray's spicy mustard, Hidden Valley spicy ranch, and the dipping sauce in the recipe below.

These are really good, and they definitely have a kick, so beware if you are not used to spicy foods!

Makes: 4 servings
Prep time: 3 hours
Cook time: 45 minutes
Printable Recipe

Ingredients for the chicken and rub:

• 2 T seasoned salt
• 2 T crushed red pepper flakes
• 4 t black pepper
• 4 t cayenne pepper
• 4 t poultry seasoning
• 2 t lemon pepper seasoning
• 12 whole chicken wings, cut in half at the joint, tips removed

Ingredients for the batter:

• 4 eggs
• 4 T hot sauce
• 2 T crushed red pepper flakes
• 2 t black pepper
• 2 t cayenne pepper
• 2 cups all-purpose flour
• Oil, for frying

1. Mix together the rub ingredients. Reserve two tablespoons, then sprinkle the remaining rub over the wings (both sides), cover, and refrigerate for 1-3 hours.

2. Mix together the batter ingredients except oil and flour.

3. Bring oil to 350 degrees in fryer or Dutch oven.

4. Pour flour into pie dish.

5. Working 4-6 wings at a time (depending on the size of your fryer), dredge wings in egg dip and in flour and fry for about 8-10 minutes, turning at least once. Remove to paper towel lined baking sheet to drain. You may want to move drained wings into a low-heat oven since the deep frying process can take a while.

6. Sprinkle finished wings with reserved rub and serve with dipping sauce, below.

Ingredients for dipping sauce:

• 2 cups light sour cream
• 2 T horseradish
• 1/2 t chili sauce
• 1/2 t cayenne pepper

1. Mix all ingredients and season with salt and pepper to taste.