Best 10 Pats Wings Of Fire With Horseradish Dipping Sauce Recipes
Get ready to tantalize your taste buds with the fiery and bold flavors of "Pats Wings of Fire with Horseradish Dipping Sauce"! This dish features crispy and succulent chicken wings coated in a mouthwatering, spicy sauce, perfectly complemented by a creamy and tangy horseradish dipping sauce. Whether you're hosting a game day gathering, a backyard barbecue, or simply craving a flavorful meal, this recipe will surely leave you and your guests craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE
Editor's Note: There's nothing quite like fried chicken wings to kick off a party or a big game. Pat's Wings of Fire with Horseradish Dipping Sauce are spicy and bold, with a tried-and-true seasoning that puts other chicken wings recipes to shame. The horseradish dipping sauce adds a whole new level of kick to these hot wings - make sure you have a cold drink, like a glass of milk, at the ready! Your family and friends will be impressed that you are serving up homemade wings and dipping sauce at your next watch party. If you're looking for a game day recipe that will be the talk of your friends group, then this is it! Gina: They call me the spice fairy on our show, but my husband is the hot man! If you can't take the heat, you might want to reconsider this dish. Pat: Living in the South, I have, of course, acquired a taste for both spicy food and fried chicken. In fact, I love fried chicken so much that I eat it at least once a week. And the wings happen to be my favorite part of the bird. No cut is more succulent or flavorful, especially when dusted with fiery seasonings, dipped in batter, and fried. To fire up the flavor in this recipe, I season both the wings and the batter with cayenne, red-pepper flakes, black pepper, and even a little hot sauce. Like Gina says, Ijust can't seem to get enough spice or fire. I should add that Gina not only understands my fried-chicken affliction, she encourages it, and several years ago, she went so far as to purchase me a countertop fryer. This has made it easy for me to come home any night and fry up some chicken (it has also saved on time and mess). You will definitely want to adjust the heat levels in this recipe. I have to do the same thing at home, because if it's too hot my girls won't eat it.
Provided by Gina Neely, Pat Neely
Categories Appetizers
Number Of Ingredients 22
Steps:
- For Neely's Barbecue Seasoning: Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
- In a small bowl, whisk together the Neely's Barbecue Seasoning, red-pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tablespoons of this mixture in a separate bowl.
- Rinse the chicken wings in cold water, and then place them in a shallow baking dish and pat them dry with paper towels. Sprinkle the wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap, and chill for 1 hour.
- Whisk the eggs, hot sauce, red-pepper flakes, black pepper, and cayenne together in a medium mixing bowl. Place the flour in a shallow pie plate.
- Heat the oil in a deep fryer or a Dutch oven (1½ inches deep) over medium-high heat until it reaches 350 degrees F on a deep-fat thermometer.
- Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. This process will be neater if you can keep one hand dry. Place half the wings in the hot oil and fry for 8 to 10 minutes, turning occasionally, until they are cooked through and golden brown. Use tongs to transfer the wings to a paper towel-lined tray. Allow the oil to return to cooking temperature before adding the next batch. For extra hot results, sprinkle the cooked wings with the reserved seasoning. Serve with Horseradish Dipping Sauce.
- For the Horseradish Dipping Sauce: Mix all the ingredients together in a small bowl, and refrigerate until needed.
WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE(OR BLEU CHEESE)
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.
Provided by Sharon123
Categories Chicken
Time 40m
Yield 2-3
Number Of Ingredients 18
Steps:
- Spicy Chicken Seasoning:.
- 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!
PAT'S FAMOUS HOT WINGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the dipping sauce:
- In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.
- For the seasoning:
- Mix the dry rub, salt, and cayenne together in a small bowl.
- Preheat deep-fryer with peanut oil to 350 degrees F.
- For the wings:
- Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.
- Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.
- Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.
- Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.
- Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.
PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE
Steps:
- In a small bowl, whisk together the Neely's Barbecue Seasoning, red-pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tablespoons of this mixture in a separate bowl.
- Rinse the chicken wings in cold water, and then place them in a shallow baking dish and pat them dry with paper towels. Sprinkle the wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap, and chill for 1 hour.
- Whisk the eggs, hot sauce, red-pepper flakes, black pepper, and cayenne together in a medium 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. This process will be neater if you can keep one hand dry. Place half the wings in the hot oil and fry for 8 to 10 minutes, turning occasionally, until they are cooked through and golden brown. Use tongs to transfer the wings to a paper towel-lined tray. Allow the oil to return to cooking temperature before adding the next batch. For extra hot results, sprinkle the cooked wings with the reserved seasoning. Serve with Horseradish Dipping Sauce (recipe follows).
- Horseradish Dipping Sauce
- Mix all the ingredients together in a small bowl, and refrigerate until needed.
PAT'S SPICY FRIED WINGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h40m
Yield 4 servings
Number Of Ingredients 20
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.
- Mix all the ingredients together in a small bowl.
PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE
Steps:
- In a small bowl, whisk together the red-pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tablespoons of this mixture in a separate bowl.
- Rinse the chicken wings in cold water, and then place them in a shallow baking dish and pat them dry with paper towels. Sprinkle the wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap, and chill for 1 hour
- Whisk the eggs, hot sauce, red-pepper flakes, black pepper, and cayenne together in a medium mixing bowl. Place the flour in a shallow pie plate.
- Heat the oil in a deep fryer or a Dutch oven (1½ 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. This process will be neater if you can keep one hand dry. Place half the wings in the hot oil and fry for 8 to 10 minutes, turning occasionally, until they are cooked through and golden brown. Use tongs to transfer the wings to a paper towel-lined tray. Allow the oil to return to cooking temperature before adding the next batch. For extra hot results, sprinkle the cooked wings with the reserved seasoning. Serve with Horseradish Dipping Sauce.
- For the Horseradish Dipping Sauce: Mix all the ingredients together in a small bowl, and refrigerate until needed
HORSERADISH DIPPING SAUCE
This spicy dip recipe is great for dipping almost any thing worth dipping.
Provided by Connie Wilcoxson Shinpaugh
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.
Nutrition Facts : Calories 63.7 calories, Carbohydrate 1.7 g, Cholesterol 12.6 mg, Fat 6.1 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 47.5 mg, Sugar 0.4 g
HORSERADISH DIPPING SAUCE
This spicy dip recipe is great for dipping almost any thing worth dipping.
Provided by Connie Wilcoxson Shinpaugh
Categories Sauces
Time 5m
Yield 16
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.
Nutrition Facts : Calories 63.7 calories, Carbohydrate 1.7 g, Cholesterol 12.6 mg, Fat 6.1 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 47.5 mg, Sugar 0.4 g
HORSERADISH WINGS
Make and share this Horseradish Wings recipe from Food.com.
Provided by Iowahorse
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a plastic bag.
- Knead occasionally for 2 hours.
- Cook on a grill or under a broiler.
- Cook for 10 minutes, then turn and baste with marinade.
- Cook an additional 10 minutes or until done.
- Serve immediately.
OUTBACK HORSERADISH DIPPING SAUCE RECIPE - (3.9/5)
Provided by Addie
Number Of Ingredients 9
Steps:
- Blend all ingredients well and let sit 2 hours to overnight in the fridge.
Tips:
- For the best results, use fresh chicken wings. If using frozen wings, thaw them completely before cooking.
- To make sure the wings are evenly coated in sauce, toss them in a large bowl.
- If you like your wings extra crispy, bake them for an additional 5-10 minutes.
- Serve the wings with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or horseradish sauce.
- For a healthier version of these wings, bake them instead of frying them.
Conclusion:
Pat's Wings of Fire with Horseradish Dipping Sauce is a delicious and easy-to-make appetizer or main course. The wings are crispy on the outside and juicy on the inside, and the horseradish dipping sauce is the perfect complement. Whether you're hosting a party or just looking for a tasty weeknight meal, these wings are sure to be a hit.
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