Time 45m Yield 30 Wings, 4-6 serving(s) Number Of Ingredients 11 Steps:
For the seasoning:. Mix the dry rub, salt, and cayenne together in a small bowl. Preheat deep-fryer with peanut oil to 350 degrees F. For the wings:. Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken. Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches. Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined. Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning. Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.
Time 1h40m Yield 12 wings Number Of Ingredients 20 Steps:
Combine ingredients for dipping sauce and chill for 30 minutes or more to incorporate flavors. Whisk together the seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning and lemon pepper, reserving 2 tablespoons separately. Rinse chicken wings in cold water, pat dry, and place in a shallow baking sheet. Sprinkle with the seasoning and let them marinate, refrigerated and covered with plastic wrap, for 1 hour. Whisk eggs, hot sauce, red pepper flakes, black pepper and cayenne pepper into a mixing bowl and set aside. Place flour in a shallow plate. Heat cooking oil for deep frying to 350°F. When the oil is hot, dredge chicken wings first in the egg mixture then the flour. Fry in small batches for 8-10 minutes, being careful not to crowd, turning occasionally, until cooked through and golden. Drain on paper toweling or brown paper bags, sprinkling with reserved spice for added spice level if desired. When oil reheats to 350F, add a few more wings to the fryer. Repeat until all wings are cooked. Serve with spicy dipping sauce.
More about “pats famous hot wings recipes”
Yield 4 servings Number Of Ingredients 11 Steps:
Combine all master spice mix ingredients and separate into three equal portions. In a large bowl combine chicken wings, ⅓ master spice mix, the buttermilk. Cover and chill for as long as possible (4 hours to overnight). Rinse the brined wing pieces and pat dry. Mix the flour with another ⅓ of the master spice mix. Dredge the chicken wing pieces in the flour/spice mixture. Shake off any excess. Set aside. Heat your oil to 325˚F (170˚C). Fry the wings for 8-10 minutes, until the internal temperature reaches 165˚F (74˚C). The wings will splatter so its a good idea to have a lid nearby! Take the wings out and drain on a paper bag or paper towels. Place the lard in a saucepan and sprinkle over the last ⅓ of your master spice mix. Once the lard is melted and warm, stir the mixture, and take it off the heat. Immediately baste your fried wings with the lard/spice mix and serve right away! Enjoy!
