PAT'S SPICY FRIED WINGS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
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 Spicy Dipping Sauce.
- Mix all the ingredients together in a small bowl.
SPICY FRIED CHICKEN WINGS: CHINESE TAKEOUT STYLE
If you like takeout-style fried chicken wings and spicy fried chicken sounds even more appealing, then you'll love these Chinese takeout style Spicy Fried Chicken Wings!
Provided by Bill
Categories Chicken and Poultry
Time 8h35m
Number Of Ingredients 13
Steps:
- Put your chicken wings in a large bowl. In a small bowl, combine the paprika, 1 1/2 tablespoons of dried red chili flakes, white pepper, ground Sichuan peppercorns, cumin, salt, and sugar and mix thoroughly.
- To the chicken wings, add half of the spice mixture and the Shaoxing wine, and mix thoroughly with your hands until the chicken wings are evenly coated. Cover, and let the wings marinate in the refrigerator overnight (a full 24 hours is even better).
- After the wings have finished marinating, take them out of the refrigerator, and let them come up to room temperature. There may be some liquid at the bottom of the bowl, which is fine. Add the beaten egg white, cornstarch, and flour to the wings, and mix well with a spatula. The wings should be very lightly coated with a thin batter.
- In a deep pot, heat your frying oil to 325F. There should be enough oil so that the wings can be submerged. Fry the wings in small batches for 5 minutes each, and transfer to a sheet pan lined with paper towels.
- After all of the wings are fried, return them to the oil in batches fry a second time for 2 minutes each batch--until they turn golden brown and crispy. Transfer the wings to a stainless steel bowl and sprinkle in the remaining spice mixture. Toss the wings until they are well coated!
- If you like, per standard practice with fried food, feel free to add more salt to taste before serving!
Nutrition Facts : Calories 175 kcal, Carbohydrate 3 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 37 mg, Sodium 351 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPICY FRIED CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Time 3h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Chicken: Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag. In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours.
- Breading: In a medium bowl, mix together the flour, bread crumbs, paprika, salt, and pepper.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture. Fry, 2 to 3 pieces at a time, until golden and cooked through, about 6 to 7 minutes, depending on the size of the drumettes. Drain on paper towels and sprinkle with salt.
- Arrange the chicken on a platter and serve.
SPICY FRIED CHICKEN DRUMSTICKS
Make and share this Spicy Fried Chicken Drumsticks recipe from Food.com.
Provided by Marie
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove skin from chicken and place the chicken in a plastic bag.
- Pour hot sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours.
- The longer the chicken marinates, the spicier it will be.
- In another plastic bag combine the flour, cornmeal and salt.
- Add chicken, seal bag and shake to coat.
- Heat oil in a large, deep skillet to medium high heat.
- Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear.
- Turn occasionally to brown.
Nutrition Facts : Calories 1733.6, Fat 176.5, SaturatedFat 24.7, Cholesterol 118.3, Sodium 786.1, Carbohydrate 11.1, Fiber 0.6, Sugar 0.2, Protein 29.6
SPICY HOT CHICKEN LEGS
This is just like spicy chicken wings, only less work. Cooks up nicely in the slow cooker! A quick meal that is super easy and oh so yummy! For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes.
Provided by chowsito
Categories Appetizers and Snacks Spicy
Time 3h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 5 g, Cholesterol 158.8 mg, Fat 55.6 g, Fiber 0.2 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 1024.8 mg, Sugar 1.9 g
SOUTHERN SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
SPICY FRIED CHICKEN WING "DRUMSTICKS"
Categories Beer Chicken Herb Appetizer Fry Marinate Super Bowl Spice Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 20 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. Separate the "drumstick," or first-joint, pieces (the thick ones) from the second-joint pieces. Beginning at the narrower end of each "drumstick," with a sharp knife cut the tendons and, holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape. Cut through the cartilage at one end of each second-joint piece, separating the bones, scrape the skin and meat down the large bone to make a plump drumstick shape, and pull out and discard the smaller bone. Arrange all of the "drumsticks" in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour.
- Make the batter while the chicken is marinating:
- In a bowl whisk together the flour, the salt, the paprika, the cumin, the pepper, the thyme, and the cayenne and make a well in the center. Add the beer and the oil in a stream, whisking, and whisk the batter until it is smooth. Let the batter stand at room temperature for 1 hour. Stir the batter before using it.
- In a large deep fryer or large deep kettle heat 2 inches of the oil to 375°F. on a deep-fat thermometer. Dip the chicken in the batter and fry it in the oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden. Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375°F. before adding each new batch. Sprinkle the "drumsticks" with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs.
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- Combine the Flour, Onion powder, Garlic powder, Paprika, Black pepper, Chili powder, and salt together in a large bowl and set it aside.
- Dip the Chicken first in the seasoned flour then transfer it to the milk and egg mixture, and finally back into the Flour.
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