Description
This is my wing recipe that I’ve tweaked over the last 10 years to suit my specific tastes. If you don’t like vinegar and cayenne; these wings will not be for you. I’ve never seen a middle ground with this recipe; they are either raved about or politely passed up. If you like a hotter wing experience, double the amounts of chili powder and cayenne powder. Enjoy with chunky blue cheese or ranch dressing.
Ingredients
- 12 chicken wings, cut into thirds, tips discarded
- ¼ cup red wine vinegar
- ¼ cup malt vinegar
- 2 tablespoons Catalina salad dressing
- 2 teaspoons hot pepper sauce
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon minced garlic
- 1 pinch dried oregano
- 1 teaspoon prepared horseradish (Optional)
- ½ cup all-purpose flour
- 3 tablespoons chili powder
- 4 cups peanut oil for frying
- hot pepper sauce (e.g. Tabasco™), or to taste
Instructions
- In a large bowl
- mix together the red wine vinegar
- malt vinegar
- salad dressing
- hot pepper sauce
- 1 tablespoon chili powder
- cayenne pepper
- black pepper
- garlic
- oregano and horseradish.
- Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). In a separate bowl
- mix together the flour and 3 tablespoons of chili powder. Dredge the wings in the seasoned flour.
- Deep fry the wings for about 15 minutes
- or until dark brown but not burnt. Drain briefly
- then throw them into the bowl with the sauce. Stir to coat liberally. If you enjoy a hotter rather than tangy wing
- liberally dash more hot pepper sauce onto the already sauce-coated wings.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6