Email to KateMarie       

Recipe Categories: A1cooking's HOME PAGEAMISH_MENNONITE_GERMAN APPETIZERS_COLD APPETIZERS_HOT APPETIZERS__BREADBOWLS APPETIZERS__CHEESEBALLS APPETIZERS__DIPS_SPREADS_COLD APPETIZERS__DIPS_SPREADS_HOT APPETIZERS__FONDUE APPETIZERS__ROLLUPS APPETIZERS__WINGS APPETIZERS___POPCORN APPETIZERS___SNACKS BBQ BEVERAGES BEVERAGES_ALCOHOLIC BREAD BREAD_MACHINE BREAKFAST BURGERS CANDY CANNINGANDFREEZING CASSEROLES_BEEF CASSEROLES_PASTA CASSEROLES_PORK CASSEROLES_POULTRY CASSEROLES_SEAFOOD CHILI COPYCAT CROCKPOT_DIPS CROCKPOT_MAIN_DISHES CROCKPOT_SANDWICHES CROCKPOT_SIDE_DISHES CROCKPOT_SOUPS DEEP_FRY DESSERTS DESSERTS_BARS DESSERTS_BROWNIES DESSERTS_CAKES DESSERTS_CAKES_FROM_MIXES DESSERTS_CHEESECAKES DESSERTS_COOKIES DESSERTS_PIES DESSERTS_WITH_ICECREAM FROSTINGS HAPPY_HOLIDAYS ICE_CREAM MAIN_DISHES_ASIAN MAIN_DISHES_BEEF MAIN_DISHES_FISHandSEAFOOD MAIN_DISHES_HAMBURGER MAIN_DISHES_ITALIAN MAIN_DISHES_MEXICAN MAIN_DISHES_PASTA MAIN_DISHES_PORK MAIN_DISHES_POULTRY MAIN_DISHES_SALADS MAIN_DISHES_SAUSAGES_HOTDOGS MICROWAVE PIZZA POTATOES RICE SALADS SALAD_DRESSINGS SANDWICHES_COLD SANDWICHES_HOT SANDWICHES_ROLLUPS_WRAPS SAUCES_SALSAS_GRAVIES SEASONINGS_SPICES SIDE_DISHES SIDE_DISHES_PASTA SOUPS_STEWS_CHOWDERS TAILGATE VEGETABLES VEGETARIAN X_PAULA_DEEN Z_50_STATES_RECIPES Z_CELEBRITY_RECIPES Z_COOKIN_WITH_POLITICIANS Z_FIREFIGHTERS_RECIPES Z_GOOSEBERRYPATCH Z_GUEST_BOOK_ENTRIES Z_HEALTH_BEAUTY Z_JUST4FUN Z_MISCELLANEOUS Z_RECIPE_SITES Z_STATE_FAIR_WINNERS Z_THE_STORY_OF Z_WEIGHTSandMEASURES Z__JERKY_GUN_RECIPES Z__TOHCHRISTMASGOODIESSWAP2007 Z__TOHCOOKIERECIPESWAP2007 Z__TOHFALLRECIPESWAP2006 Z__TOH_HOLIDAYCARDEXCHANGE2005 Z__TOH_HOLIDAYCARDEXCHANGE2006 Z__TOH_HOLIDAYCARDEXCHANGE2007 Z__TOH_HOLIDAYCARDEXCHANGE2008 Z__TOH_VALENTINECARDSWAP2008 Z__WANTING_TO_TRY_SOON

Hot Hot Hot Wings




Source of Recipe


Unknown


List of Ingredients




1 cup flour
2 tsp salt
1/2 tsp pepper
1/4 tsp Hot & Spicy Creole Seasoning (or cayenne pepper as a substitute)
1/4 tsp paprika
1 egg
1 cup milk
15 chicken wings (remove the tips) OR 2 boneless/skinless chicken breast fillets
4 - 6 cups vegetable oil for frying
1/4 cup Louisiana hot sauce
2 Tbs butter or margarine
1/2 Tbs vinegar

Recipe



Combine flour, salt, seasoning, pepper and paprika on a paper plate
In a bowl, whisk together egg and milk.
Preheat vegetable oil in a large cooking vessel of your choice; I start at just a bit over Medium heat (one or two notches), and then lower it back to Medium during the cooking process.
Dip each piece of chicken into the egg mixture, then into the breading blend; repeat the process so that each piece is double-coated.
Carefully, with tongs, place each piece of chicken into the hot oil and fry for 5 - 6 minutes or until each piece is browned. (You may need to flip the chicken over, depending on how much oil you are using.)
As the chicken is frying, combine the hot sauce (remove the tip so it will pour out instead of shake out), butter, and vinegar. Microwave at 30 second intervals until butter has melted. Stir after each 30 seconds.
Remove chicken from oil and onto a paper-towel lined plate. Let cool a bit.
When you have finished frying all the chicken pieces, and they have cooled, place chicken into a large, zip-lock plastic bag. Pour the sauce over the chicken; seal the bag, and shake to coat the chicken.
Remove chicken from bag; pour it directly onto your serving platter.

Notes:
If you do not like breading, simply fry the wings "as is", then coat in the sauce.
If you prefer boneless chicken "wings", just use boneless chicken breasts; slice each breast into 6 pieces.
When doubling the recipe, you do not need to double the wet ingredients (the egg & milk).