Chicken Wings Coated, Spicy Hot and so Good

READY IN: 27mins




  • Remove wing tips and any loose skin and discard. Leave the remaining skin on if desired.
  • Rinse wings in cold water, pat dry with paper towels and set aside.
  • In a large zip-loc bag, combine flour, salt, cayenne pepper and paprika, shake well.
  • Add chicken to the zip-loc bag, seal and toss to coat well. Refrigerate for 1 to 4 hours. "Chilling the chicken wings is important to achieve nice, crispy wings.".
  • In a mixing bowl add Panko bread crumbs.
  • In another bowl, whisk together eggs and milk until frothy.
  • Remove chicken from the refrigerator and shake off any excess flour coating.
  • Dip coated chicken in the egg mixture, then roll in the Panko bread crumbs until well coated.
  • In a heavy bottom 12 inch frying pan or skillet, add oil and heat to 375°F.
  • Place chicken in the pan with the main meat side up and fry for 6 minutes.
  • Turn the chicken over and continue to fry for another 6 minutes. The wings should be nicely browned.
  • Test for doneness by making a cut into the thick portion of the wing to make sure there is no pink showing.
  • Remove chicken from the frying pan onto paper towels to absorb any excess oil, and immediately place in a large bowl.
  • In a small saucepan, add butter, Sriracha hot chili sauce, black pepper, granulated garlic powder and heat just to boil, stirring constantly.
  • Pour the hot sauce over the chicken wings and toss to coat well.
  • Serve immediately or while they are still hot.
  • You may also freeze the chicken after it is cooked and then reheated in a preheated 400 F oven for 10 minutes.
  • NOTE: You may also use the following choices of hot sauces.
  • 1 tablespoon of Red Hot Sauce - wings will be medium hot.
  • 2 tablespoons of Sriracha Hot Chili Sauce - wings will be hot.
  • 2 teaspoons of Sambal Oelek - wings will be very hot.