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