Pats Wings of Fire with Horseradish Dipping Sauce

Name: Pats Wings of Fire with Horseradish Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Neelys Barbecue Seasoning (page 22); 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; 3 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 or peanut oil, for deep-frying; 1 cup mayonnaise; 2 scallions, green and white parts, finely chopped; 2 tablespoons prepared (or grated fresh) horseradish; 1/4 cup chili sauce (such as Heinz); 1/4 teaspoon cayenne pepper

Servings: persons

1 tablespoon Neelys Barbecue Seasoning (page 22)
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
3 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 or peanut oil, for deep-frying
1 cup mayonnaise
2 scallions, green and white parts, finely chopped
2 tablespoons prepared (or grated fresh) horseradish
1/4 cup chili sauce (such as Heinz)
1/4 teaspoon cayenne pepper

1
In a small bowl, whisk together the Neelys Barbecue Seasoning, red-pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper.
2
Reserve 2 tablespoons of this mixture in a separate bowl.
3
Rinse the chicken wings in cold water, and then place them in a shallow baking dish and pat them dry with paper towels.
4
Sprinkle the wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap, and chill for 1 hour.
5
Whisk the eggs, hot sauce, red-pepper flakes, black pepper, and cayenne together in a medium mixing bowl.
6
Place the flour in a shallow pie plate.
7
Heat the oil in a deep fryer or a Dutch oven (1 1/2 inches deep) over medium-high heat until it reaches 350F on a deep-fat thermometer.
8
Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour.
9
This process will be neater if you can keep one hand dry.
10
Place half the wings in the hot oil and fry for 8 to 10 minutes, turning occasionally, until they are cooked through and golden brown.
11
Use tongs to transfer the wings to a paper towellined tray.
12
Allow the oil to return to cooking temperature before adding the next batch.
13
For extra hot results, sprinkle the cooked wings with the reserved seasoning.
14
Serve with Horseradish Dipping Sauce (recipe follows).
15
Mix all the ingredients together in a small bowl, and refrigerate until needed.

1234

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon Neelys Barbecue Seasoning (page 22), 1 tablespoon crushed red-pepper flakes, 2 teaspoons black pepper, 2 teaspoons cayenne pepper, and more.

Yes, Pats Wings of Fire with Horseradish Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!