Ingredients
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6 whole chicken wings, cut into joints (tips discarded or saved for other use)
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vegetable oil, for deep-frying
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1 tablespoon seasoning salt
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1 tablespoon crushed red pepper flakes
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2 teaspoons black pepper
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2 teaspoons cayenne pepper
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2 teaspoons poultry seasoning
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1 teaspoon lemon pepper
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2 eggs
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2 tablespoons hot sauce
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1 tablespoon crushed red pepper flakes
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1 teaspoon black pepper
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1 teaspoon cayenne pepper
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2 cups all-purpose flour
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1 cup sour cream
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2 tablespoons horseradish
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1/2 tablespoon chili sauce
Instructions
- 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.