The Neelys’ Spicy Fried Wings

The Neelys’ Spicy Fried Wings

00:50
00:40
00:10

High cal Calories 770kcal

High fat Total Fat 47g

High sat-fat Saturated Fat 15g

High chol Cholesterol 257mg

High sodium Sodium 1698mg

carbs Total Carbohydrate 36g

Serving size 350g Calories from fat 419kcal Fiber 2g Protein 49g Sugar 2g
6 servings

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

  1. 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.
  2. Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
  3. 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.
  4. 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.
  5. Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

Recipe Content & Photo ALL RIGHTS RESERVED foodnetwork.com

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Grilled Sweet and Sour Wings

Grilled Sweet and Sour Wings

From zesty appetizers to anytime snacks, Crescent chicken wings can be enjoyed mild or spicy, baked or fried, served with crunchy veggies and an array of dips. Kids and adults both enjoy the wings so much, that we are sure they’ll fly off the plate in no time at all.

4 servings

Ingredients

  • 3 pounds of Crescent Foods Premium Halal chicken wings
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • Salt and pepper to taste
  • 2 tsp chili powder
  • cup vinegar
  • 2/3 cup honey
  • 1 small can of frozen orange juice
  • 2 tbsp butter

Directions

  1. Marinate wings in 1 cup of vinegar for an hour at room temperature.
  2. Saute onion and garlic in the butter for a few minutes.
  3. Over medium heat stir in orange juice, honey, and ½ cup of vinegar.
  4. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
  5. Refrigerate sauce to thicken.
  6. Remove wings from the marinade, pat dry, then sprinkle with salt, pepper, and chili powder.
  7. Place wings on bbq preheated to medium.
  8. Grill for approximately 20 minutes, basting with orange sauce.

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Honey Sriracha Chicken Wings

Honey Sriracha Chicken Wings

00:30
00:00
00:30

8 servings

Ingredients

  • 4 lbs. (1820g) Chicken Wings, tips removed, rinsed, and patted dry
  • 1 c (225g) unsalted Butter
  • 2/3 c (155ml) Sriracha
  • 1/2 c (120ml) orange blossom Honey
  • 2 t (10g) Sea Salt
  • juice of 1 Lime
  • chopped fresh cilantro for garnish
  • sesame seeds for garnish
  • flour for dredging chicken wings (@1/2 c)
  • oil for deep frying, preferably grape seed or peanut oil

Directions

  1. preheat oven to 200°F
  2. Fill a wide thick-bottomed pan with about 1 1/2″ of oil. On med-high, heat to 350°F (if dip a wooden chopstick in oil, bubbles should come off of it). While oil heats, put flour in a medium bowl and toss the chicken wings in the flour to coat them. Lightly shake off excess flour.
  3. When oil is hot, fry chicken wings in batches. (Add just enough chicken wings to create a singular layer so you don’t overcrowd the pan.) Fry the chicken wings for about 5 minutes, flip them, then fry for another 5 minute or until golden and crispy, As each batch finishes, place on an oven safe dish, cover with foil, and place in oven to keep warm while you cook the rest of the chicken wings.
  4. While frying the chicken wings, melt butter in a medium saucepan over low heat. Add sriracha, honey, sea salt and lime juice, then stir to combine. Keep warm over low heat.
  5. When ready to serve, toss chicken wings with sriracha-honey sauce, plate, and garnish with cilantro and sesame seeds.

Recipe Content & Photo ALL RIGHTS RESERVED whiteonricecouple.com

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