Wings Of Fire With Horseradish Dipping Sauce Recipes

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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 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.

WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE



Wings of Fire With Horseradish Dipping Sauce image

Number Of Ingredients 16

1 tablespoon bbq seasoning
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
2 cups flour
1 cup mayonnaise
2 scallions, chopped
2 tablespoons horseradish
1/4 cup chili sauce
1/4 teaspoon cayenne

Steps:

  • In a small bowl, whisk together the 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.
  • 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.
  • 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.
  • For extra hot wings, sprinkle them with the reserved seasoning. Serve with Horseradish Dipping Sauce

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

WINGS OF FIRE



Wings of Fire image

Make and share this Wings of Fire recipe from Food.com.

Provided by dale7793

Categories     Lunch/Snacks

Yield 6-8 serving(s)

Number Of Ingredients 5

1/2 cup olive oil
1 cup fuego mixed spice (Fuego Spice Mix)
5 lbs chicken drummettes
1 1/2 cups blazin barbecue sauce (Blazin BBQ Sauce)
2 1/2 cups el rancho salad dressing (El Ranch-o Dressing)

Steps:

  • Mix the oil and spice mix in a large bowl.
  • Add the chicken and toss until each piece is coated.
  • Preheat the oven to 350 degrees F.
  • Place chicken in a large baking pan and bake for 30 minutes.
  • Cool and refridgerate until ready to finish preparing.
  • To finish preparing- Prepare a charcoal grill or gas grill.
  • When it's hot add the chicken and grill until heated through, turning continually as they cook, about 4 minutes.
  • Transfer the chicken to a large bowl, add the BBQ sauce, and toss to coat.
  • Transfer to a serving platter and serve with El Rancho dressing to dip.

Nutrition Facts : Calories 981.9, Fat 62.1, SaturatedFat 14.8, Cholesterol 367, Sodium 1603.6, Carbohydrate 23.8, Fiber 0.8, Sugar 12.1, Protein 78.5

HORSERADISH DIPPING SAUCE



Horseradish Dipping Sauce image

Provided by Florence Fabricant

Categories     condiments

Time 30m

Yield 1/2 cup

Number Of Ingredients 3

2 tablespoons shredded fresh horseradish
3 tablespoons imported light soy sauce
3 tablespoons white or rice vinegar

Steps:

  • Combine above ingredients in a small bowl.
  • Allow to stand 30 minutes, then serve as a dipping sauce with seafood cocktails, grilled or batter-fried shrimp, fish or vegetables

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 1660 milligrams, Sugar 3 grams

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