Pat’s Wings of Fire with Horseradish Dipping Sauce

Name: Pat’s Wings of Fire with Horseradish Dipping Sauce
Yield: serves 2 or 3
Ingredients: 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; 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; 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

December 9, 2011

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, I just 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.

Recipe notes