Best Chicken Wings Hot Dawgie Style Recipes

HOT CHICKEN WINGS (VERY HOT)

Steps:

• Prepare the chicken wings by by splitting them in half at the knuckle.
• Fill the deep fryer with peanut oil (It is best to do this outside because it can get messy).
• Let the oil heat up.
• Once the oil is hot, put the chicken wings in the basket and lower them in.
• The wings should be cooked long enough to be crispy on the outside but not too long so as to make them overcooked on the inside.
• Once the wings are done, put the bottle of red hot sauce in a large freezer bag and shake the wings in the sauce.
• That's all there is to it.
• This is a great weekend dish.
• Either a snack or you can add some side dishes to make it a dinner.
• This is better than any restaurant's hot wings!

CHICKEN WINGS... HOT DAWGIE STYLE

Steps:

• Mix Catalina, Texas Pete, and Chili Powder into large bowl and set aside. In another large bowl toss wingettes with paprika and garlic powder.
• Place flour in a plastic grocery bag. Add wingettes (a few at a time) to the bag, twist shut and shake or 'knead' the bottom to coat wings.
• Shake off excess flour from wingettes, and drop wingettes into hot oil, enough to fill the pan. Do in batches. Cook about 12-15 min until done.
• Place immediately into bowl of Dawgie Wing sauce and toss to coat. Transfer wings to a serving platter and keep warm.
• Continue with rest of chicken. Serve with ranch dressing and celery stalks.

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

DEEP-FRIED HOT WINGS AND DRUMETTES

Steps:

• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
• Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
• Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
• Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

PAT'S FAMOUS HOT WINGS

Steps:

• For the dipping sauce:
• In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.
• 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.