A standard for sofa tailgating in the Blackburn household are chicken wings. We love these little things and there are numerous ways to make them instead of just Buffalo wings. I stumbled across this recipe from The Neely's and jumped right on them. They were fantastic. Now, the Neely's served them with a horseradish sauce that left a lot to be desired (in fact, we ended up throwing it out), so we just ate them plain. That won't stop me from coming up with another sauce next time we make them.
The key is to let these sit in the refrigerator to get those seasonings to settle in. Also, do not cook more than 3 at a time. These are awesome with the crispy coatings which occur when they are not overcrowded in the deep fryer!
So, here we go!:
1 tablespoon seasoning salt
1 tablespoon red pepper flakes
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
1/2 teaspoon ground black pepper
3 pounds chicken wings, split at the joint, discard tips
2 large eggs
2 tablespoons hot sauce
1 teaspoon cayenne pepper
1 teaspoon salt
2 cups all-purpose flour
Vegetable oil, for frying (I used a bottle and a half in my deep fryer)
1) Combine all seasoning ingredients in a small bowl
2) Place wings in a shallow baking dish and sprinkle with the seasoning mix. Refrigerate covered for 1 hour.
5) In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Place the wings, THREE AT A TIME, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. My wings took about 10 minutes per batch.