Pat's Spicy Fried Wings

READY IN: 1hr 40mins
YIELD: 12 wings




  • Combine ingredients for dipping sauce and chill for 30 minutes or more to incorporate flavors.
  • Whisk together the seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning and lemon pepper, reserving 2 tablespoons separately.
  • 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.
  • 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.
  • Heat cooking oil for deep frying to 350°F.
  • 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.
  • When oil reheats to 350F, add a few more wings to the fryer. Repeat until all wings are cooked.
  • Serve with spicy dipping sauce.