Best 2 Pats Spicy Fried Wings Recipes

Are you craving for a mouthwatering and crispy spicy chicken wings? If so, then you've come to the right place! Here, we'll delve into the art of making the iconic Pat's Spicy Fried Wings. From choosing the right ingredients to perfecting the signature spicy coating, we'll guide you through the process of creating these delicious wings that will tantalize your taste buds and leave you craving for more. So, get ready to embark on a culinary journey as we explore the secrets behind Pat's Spicy Fried Wings and create a dish that will become a favorite in your kitchen.

Here are our top 2 tried and tested recipes!

PAT'S SPICY FRIED WINGS

Pat's Spicy Fried Wings image

Make and share this Pat's Spicy Fried Wings recipe from Food.com.

Provided by scarley

Categories Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon-pepper seasoning
12 whole chicken wings, cut in 1/2 at the joint
2 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
vegetable oil, to fry
1 cup sour cream
2 tablespoons horseradish
1/4 tablespoon chili sauce
1/2 teaspoon cayenne pepper
salt & freshly ground black pepper

Steps:

In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
Serve with dipping sauce.
Dipping Sauce:.
Mix all the ingredients together in a small bowl.

PAT'S SPICY FRIED WINGS

Pat's Spicy Fried Wings image

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

Provided by PalatablePastime

Categories Chicken

Time 1h40m

Yield 12 wings

Number Of Ingredients 20

Ingredients

6 whole chicken wings, cut into joints (tips discarded or saved for other use)
vegetable oil, for deep-frying
1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
2 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
1 cup sour cream
2 tablespoons horseradish
1/2 tablespoon chili sauce
1/2 teaspoon cayenne pepper
salt
fresh ground black pepper

Steps:

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.

Tips:

Choose the right wings: Select plump and meaty wings for the best results.

Dry the wings thoroughly: Pat the wings dry with paper towels before frying to ensure crispy skin.

Season the wings well: Use a generous amount of spices and seasonings to create flavorful wings.

Fry the wings in hot oil: Maintain a consistent oil temperature of 350°F (175°C) to achieve crispy wings without burning them.

Cook the wings in batches: Avoid overcrowding the pot to ensure even cooking.

Drain the wings on paper towels: Remove the wings from the oil and drain them on paper towels to remove excess grease.

Serve the wings with your favorite dipping sauce: Ranch dressing, blue cheese dressing, or hot sauce are all popular choices.

Conclusion:

Pat's Spicy Fried Wings are a delicious and crowd-pleasing appetizer or main course. With its crispy skin, juicy meat, and flavorful spices, this recipe is sure to be a hit at your next gathering. Experiment with different spices and seasonings to create your own unique flavor profile. Serve the wings with your favorite dipping sauce and enjoy!