The Neelys' Spicy Fried Wings

Ingredients

• 6 servings pepper black freshly ground
• 0.5 teaspoon cayenne pepper 
• 1 teaspoon cayenne pepper 
• 2 teaspoons cayenne pepper 
• 3 pounds chicken wings split
• 0.3 cup chili sauce 
• 2 large eggs 
• 2 cups flour all-purpose
• 2 tablespoons horseradish 
• 2 tablespoons hot sauce 
• 6 servings kosher salt and pepper black freshly ground
• 1 teaspoon lemon pepper 
• 2 teaspoons poultry seasoning 
• 1 tablespoon pepper flakes red
• 1 tablespoon seasoning salt 
• 1 cup cup heavy whipping cream sour
• 6 servings vegetable oil for frying

Equipment

• bowl
• baking sheet
• whisk
• baking pan
• kitchen thermometer
• dutch oven
• deep fryer

Directions

1. Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
2. Rinse the wings under cold water and place in a shallow baking dish.
3. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
4. Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl.
5. Put the flour in a shallow dish or pie plate.
6. In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour.
7. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally.
8. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch.
9. Sprinkle the wings with the reserved seasoning to make them extra hot.
10. Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste.
11. Serve with the wings.
12. Photograph by Con Poulos