Pat's Spicy Fried Wings

Total Time
1hr 40mins
Prep 1 hr 10 mins
Cook 30 mins

From Pat Neely, from Memphis Tenn., one of the hosts of Food Network's show "Down Home with the Neely's".

Ingredients Nutrition


  1. Combine ingredients for dipping sauce and chill for 30 minutes or more to incorporate flavors.
  2. Whisk together the seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning and lemon pepper, reserving 2 tablespoons separately.
  3. Rinse chicken wings in cold water, pat dry, and place in a shallow baking sheet. Sprinkle with the seasoning and let them marinate, refrigerated and covered with plastic wrap, for 1 hour.
  4. Whisk eggs, hot sauce, red pepper flakes, black pepper and cayenne pepper into a mixing bowl and set aside. Place flour in a shallow plate.
  5. Heat cooking oil for deep frying to 350°F.
  6. When the oil is hot, dredge chicken wings first in the egg mixture then the flour. Fry in small batches for 8-10 minutes, being careful not to crowd, turning occasionally, until cooked through and golden. Drain on paper toweling or brown paper bags, sprinkling with reserved spice for added spice level if desired.
  7. When oil reheats to 350F, add a few more wings to the fryer. Repeat until all wings are cooked.
  8. Serve with spicy dipping sauce.
Most Helpful

This review is for the wings only, which are soooo good. I dip my chicken in hot sauce as I eat it so it stays crunchy. BTW, my copy of the same recipe calls for 3 lbs of wings.

kitchenslave03 May 17, 2012

LOVED these wings! I saw the neely's make these on their show and I just had to try them. They have rave reviews on food network and I see why. The only thing is the original recipe states 12 whole chicken wings instead of the 6 thats listed here. So after your wings are cut up, this full recipe will make 24 wings. It is just my bf and I, so I made half the recipe and it was just the perfect amount of spices and batter for the 12 wings. They had a nice spice to them but wasnt too spicy. I think it all depends on how fresh your pepper flakes are. The fresher quality, the spicier! I didnt make the sauce just because I prefer blue cheese to dip my wings in. I have a bigger deep fryer, it holds a gallon of oil, so I was able to throw all 12 wings in the fryer at once to cook. If you have a smaller one then you will have to do a couple batches at a time. These are so versatile that you could make a big batch of them for a party, serve some plain and serve some with different sauces on them, like maybe a sweet and spicy sauce and then just your regular hot wing sauce on the others. So then you would have 3 different flavors to choose from but still using this great recipe! I cant wait to make them again!

*pink* May 05, 2009

These turned out great! We followed the recipe with a few changes: I didn't have poultry seasoning so I made my own. Instead of cooking the wings 3 per batch, we did 6 per batch. We cooked each batch for exactly 10 minutes each and we kept the finished wings warm in the oven (200) on a paper towel-lined baking sheet. The only changes I might try in the future would be to double the amount of hot sauce in the batter coating - I didn't really taste any heat, but my DH suggested I just add more hot sauce to the dipping sauce b/c he liked them just as they are. I look forward to making them again.

CA.TN February 01, 2009