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

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 image

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

Ingredients

1 tablespoon Neely's Barbecue Seasoning (below)
1 tablespoon crushed red-pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
12 whole chicken wings, cut apart at the joint
3 eggs
2 tablespoons hot sauce
1 tablespoon crushed red-pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
Vegetable or peanut oil, for deep-frying
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
1 cup mayonnaise
2 scallions, green and white parts, finely chopped
2 tablespoons prepared (or grated fresh) horseradish
1/4 cup chili sauce (such as Heinz)
1/4 teaspoon cayenne pepper
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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.