Battered fried Chicken Wings


Chicken wings

Ingredients for making the crispy Chicken wings

Spicy Chicken Seasoning

1 tablespoon seasoning salt

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 in 1/2 at the joint

Spicy Batter for frying

2 eggs

2 tablespoons hot sauce

1 tablespoon crushed red pepper flakes

1 teaspoon black pepper

1 teaspoon cayenne pepper

2 cups all-purpose flour

Vegetable oil, to fry

Spicy Dipping Sauce, recipe follows

Spicy Dipping Sauce:

1 cup sour cream

2 tablespoons horseradish

1/4 tablespoon chili sauce

1/2 teaspoon cayenne pepper

Salt and freshly ground black pepper

Making of the spicy chicken wings

  1. In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
  2. Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
  3. Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
  4. In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
  5. Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
  6. Serve with Spicy Dipping Sauce, you can make it at home or you can use sweet chilly sauce optional.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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