Best 10 Pats Wings Of Fire With Horseradish Dipping Sauce Recipes

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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



Pat's Wings of Fire with Horseradish Dipping Sauce image

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

1 tablespoon Neely's Barbecue Seasoning (below)
1 tablespoon crushed red-pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
12 whole chicken wings, cut apart at the joint
3 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 or peanut oil, for deep-frying
1½ cups paprika
¾ cup sugar
3¾ tablespoons onion powder
1 cup mayonnaise
2 scallions, green and white parts, finely chopped
2 tablespoons prepared (or grated fresh) horseradish
¼ cup chili sauce (such as Heinz)
¼ teaspoon cayenne pepper

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)



Wings of Fire With Horseradish Dipping Sauce(Or Bleu Cheese) image

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

1 tablespoon neely's barbeque seasoning (Neely's Barbeque Sauce)
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
12 whole chicken wings, cut apart at the joint
3 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
2 cups all-purpose flour
vegetable oil, for deep frying (or peanut oil)
1 cup mayonnaise
2 scallions, green and white parts, finely chopped
2 tablespoons prepared horseradish (if you don't like horseradish, leave it out or add 2 tbls. crumbled bleu cheese)
1/4 cup chili sauce
1/4 teaspoon cayenne powder

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



Pat's Famous Hot Wings image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/3 cup sour cream
1/4 teaspoon sugar
2 teaspoons apple cider vinegar
Salt and freshly cracked black pepper
2 teaspoons Neely's Dry Rub
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
Peanut oil, for frying
3 pounds chicken wings, cut at joint, washed and dried
1 to 2 tablespoons lemon-pepper seasoning
4 tablespoons salted butter
1 clove minced garlic
1/2 cup hot sauce (recommend: Texas Pete's)
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
Carrot and Celery Sticks, for serving

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



Pat's Wings of Fire with Horseradish Dipping Sauce image

Categories     Sauce     Fry     Horseradish     Chill

Yield serves 2 or 3

Number Of Ingredients 22

Spicy Chicken Seasoning
1 tablespoon Neely's Barbecue Seasoning (page 22)
1 tablespoon crushed red-pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
12 whole chicken wings, cut apart at the joint
Spicy Chicken Batter
3 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 or peanut oil, for deep-frying
Horseradish Dipping Sauce
1 cup mayonnaise
2 scallions, green and white parts, finely chopped
2 tablespoons prepared (or grated fresh) horseradish
1/4 cup chili sauce (such as Heinz)
1/4 teaspoon cayenne pepper

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



Pat's Spicy Fried Wings image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 20

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
6 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
Dipping Sauce, recipe follows
1 cup sour cream
2 tablespoons horseradish
1/4 tablespoon chili sauce
1/2 teaspoon cayenne pepper
Salt and 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.
  • Mix all the ingredients together in a small bowl.

PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE



Pat's Wings of Fire with Horseradish Dipping Sauce image

Categories     Chicken     Dinner     Appetizer

Number Of Ingredients 18

1 tablespoon crushed red pepper
2 teaspoons black pepper
2 teaspoons cayenne
1 teaspoon lemon pepper
12 chicken wings
3 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper
1 teaspoon black pepper
1 teaspoon cayenne
2 cups flour
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
1 cup mayonnaise
2 scallions, chopped
2 tablespoons horseradish
1/4 teaspoon cayenne

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



Horseradish Dipping Sauce image

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

2 cups sour cream
¼ cup prepared horseradish, or to taste
1 teaspoon lemon juice
salt to taste
1 pinch paprika
1 pinch garlic salt
¼ teaspoon dried minced onion

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



Horseradish Dipping Sauce image

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

2 cups sour cream
¼ cup prepared horseradish, or to taste
1 teaspoon lemon juice
salt to taste
1 pinch paprika
1 pinch garlic salt
¼ teaspoon dried minced onion

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



Horseradish Wings image

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

2 1/2 lbs chicken wings, disjointed and wing tips removed
1 lemon, juice of
1/2 cup ketchup
5 tablespoons prepared horseradish
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
6 teaspoons Tabasco sauce
1/2 teaspoon ground black pepper

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)



Outback Horseradish Dipping Sauce Recipe - (3.9/5) image

Provided by Addie

Number Of Ingredients 9

1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamy horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon oregano
1 dash black pepper
1 dash cayenne pepper

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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