WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE(OR BLEU CHEESE)
This is Pat Neely's recipe and he likes it hot! He seasons both the wings and the batter with cayenne, red pepper flakes, black pepper and even a little hot sauce. Can you take the heat? From Down Home with the Neely's cookbook.
Provided by Sharon123
Categories Chicken
Time 40m
Yield 2-3
Number Of Ingredients 18
Steps:
- Spicy Chicken Seasoning:.
- In a small bowl, whisk together the Neely's Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
- Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels.
- Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
- Spicy Chicken Batter:.
- Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
- Heat the oil in a deep fryer or a Dutch oven(1 1/2 inches deep) over medium high heat until it reaches 350*F. on a deep fat thermometer.
- Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
- Let the oil return to cooking temperature before adding the next batch. For extra hot wings, sprinkle them with the reserved seasoning.
- Serve with Horseradish Dipping Sauce:.
- Mix all the ingredients for the dipping sauce in a small bowl, and chill until needed. Enjoy!
PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE
Steps:
- In a small bowl, whisk together the red-pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tablespoons of this mixture in a separate bowl.
- Rinse the chicken wings in cold water, and then place them in a shallow baking dish and pat them dry with paper towels. Sprinkle the wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap, and chill for 1 hour
- Whisk the eggs, hot sauce, red-pepper flakes, black pepper, and cayenne together in a medium mixing bowl. Place the flour in a shallow pie plate.
- Heat the oil in a deep fryer or a Dutch oven (1½ inches deep) over medium-high heat until it reaches 350°F on a deep-fat thermometer.
- Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. This process will be neater if you can keep one hand dry. 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. Use tongs to transfer the wings to a paper towel-lined tray. Allow the oil to return to cooking temperature before adding the next batch. For extra hot results, sprinkle the cooked wings with the reserved seasoning. Serve with Horseradish Dipping Sauce.
- For the Horseradish Dipping Sauce: Mix all the ingredients together in a small bowl, and refrigerate until needed
HORSERADISH GLAZED GRILLED CHICKEN WINGS
I LOVE horseradish anything and these wings are very good. I don't always like much heat but these are flavorful and not spicy hot. There is no afterburn either which I like. If you like things spicy, add more Tabasco. The recipe came from a book called Championship Barbecue.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients except the wings in a small pan and bring to a boil, stirring occasionally.
- When it comes to a boil, remove from heat and set aside.
- Place wings over a medium-hot grill and grill for about 15 minutes.
- Turn, and begin basting with the sauce every 10 minutes for about another 20 minutes or until the chicken is nicely glazed on both sides, cooked through and no pink remains.
HORSERADISH WINGS
Make and share this Horseradish Wings recipe from Food.com.
Provided by Iowahorse
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a plastic bag.
- Knead occasionally for 2 hours.
- Cook on a grill or under a broiler.
- Cook for 10 minutes, then turn and baste with marinade.
- Cook an additional 10 minutes or until done.
- Serve immediately.
PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE THERE'S NOTHING QUITE LIKE FRIED CHICKEN WINGS TO KICK OFF A PARTY OR A BIG GAME. PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE ARE SPICY AND BO
How to make Pat's Wings of Fire with Horseradish Dipping Sauce There's nothing quite like fried chicken wings to kick off a party or a big game. Pat's Wings of Fire with Horseradish Dipping Sauce are spicy and bold, with a tried-and-true seasoning that puts other chi
Provided by @MakeItYours
Number Of Ingredients 25
Steps:
- For Neely's Barbecue Seasoning: Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
- In a small bowl, whisk together the Neely's Barbecue Seasoning, red-pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tablespoons of this mixture in a separate bowl.
- Rinse the chicken wings in cold water, and then place them in a shallow baking dish and pat them dry with paper towels. Sprinkle the wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap, and chill for 1 hour.
- Whisk the eggs, hot sauce, red-pepper flakes, black pepper, and cayenne together in a medium mixing bowl. Place the flour in a shallow pie plate.
- Heat the oil in a deep fryer or a Dutch oven (1½ inches deep) over medium-high heat until it reaches 350°F on a deep-fat thermometer.
- Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. This process will be neater if you can keep one hand dry. 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. Use tongs to transfer the wings to a paper towel-lined tray. Allow the oil to return to cooking temperature before adding the next batch. For extra hot results, sprinkle the cooked wings with the reserved seasoning. Serve with Horseradish Dipping Sauce.
- For the Horseradish Dipping Sauce: Mix all the ingredients together in a small bowl, and refrigerate until needed.
WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
- Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels. Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
- Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
- Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
- For extra hot wings, sprinkle them with the reserved seasoning. Serve with Horseradish Dipping Sauce
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