Spicy, Crunchy Tailgatin' Wings

One of the many things I look forward to in the fall is football season.  Friday night lights, college, or pro; it's all good.  Besides walking out of the stadium celebrating because your team was beasting it up, the pre-game hype or tailgating before the game is my favorite.  Socializing with friends and making new friends, ribbing your fellow tailgaters who are sporting the colors of the opposing team revs up the excitement. 

Then there's the food, it's all about the food.  Oh yeah, we all pass up the salsa and chips, the veggie tray and knock people over to elbow our way to the buffalo wings because they are the bomb, but spicy, well-seasoned, crunchy wings totally rock!  Serve a bold dipping sauce on the side and you totally score!

Well football season is far from over so don't you dare skimp on any of the spices!  I know, I know, you're shaking and thinking WOW!  These wings have a subtle, pleasant BAM!  I promise these wings will not set your tongue and internal organs on fire.  I promise you will be able to enjoy the flavor and not just taste fire. 

Get Your Crunch On:

1 tablespoon Lawry's Seasoning Salt

2 tablespoons crushed red pepper flakes, divided

3 teaspoons freshly ground black pepper, divided

3 teaspoons cayenne pepper, divided

2 teaspoons poultry seasoning

1 teaspoon lemon-pepper

2-1/2 lbs. (2 packs) chicken drummettes or whole wings cut at the joint, toss the little end section

2 eggs

2 tablespoons Louisiana Hot Sauce or Frank's Hot Sauce

1-1/2 cups AP flour

Canola or vegetable oil for frying

Whisk together the seasoning salt, 1 tablespoon red pepper flakes, 2 teaspoons black pepper, 2 teaspoons cayenne pepper, poultry seasoning, and lemon pepper. Remove about 2 tablespoons of the seasoning and set aside for later.

Place the chicken in a large baking dish (don't use metal).   Season the wings evenly with the seasoning.  Cover dish with plastic wrap and let them chill in the refrigerator for at least 1 hour but no more than 2 hours.

Remove the chicken from the refrigerator, uncover and let them sit out for about 15 minutes.  While the chicken is sitting out, in a large shallow dish, whisk the eggs, hot sauce, the remaining red pepper flakes, black pepper, and cayenne pepper.   Place the flour in another shallow dish.

Fill cast iron skillet halfway with oil and heat over medium heat to 350 degrees or alternately use a deep fryer.

Coat the chicken with the egg batter then dredge through the flour. Carefully place a few pieces at a time into the hot oil.  Be careful not to crowd the skillet.  Fry until golden brown, turning about every 3 to four minutes.  Place the cooked wings on a paper towel lined platter.  Sprinkle with the reserved seasoning immediately after placing the cooked chicken on the platter.  Then continue on cooking the chicken in batches.

If you like to dip, here a fantastic dipping sauce to serve along with your wings:

1 cup light or low-fat sour cream (don't use fat-free)

2 tablespoons prepared horseradish

1 tablespoon chili sauce

1/4 teaspoon cayenne pepper

Kosher salt freshly ground black pepper

Whisk everything together and serve along side your wings.

 

Save the trees, use less paper napkins!