This is Pat Neely's recipe and he likes it hot! He seasons both the wings and the batter with cayenne, red pepper flakes, black pepper and even a little hot sauce. Can you take the heat? From Down Home with the Neely's cookbook.
In a small bowl, whisk together the Neely's Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels.
Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
Spicy Chicken Batter:
Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
Heat the oil in a deep fryer or a Dutch oven(1 1/2 inches deep) over medium high heat until it reaches 350*F. on a deep fat thermometer.
Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
Let the oil return to cooking temperature before adding the next batch. For extra hot wings, sprinkle them with the reserved seasoning.
Serve with Horseradish Dipping Sauce:
Mix all the ingredients for the dipping sauce in a small bowl, and chill until needed. Enjoy!