Have made these pretty much at least once a week every week since i found this recipe a year or whatever ago. I give out this recipe and share it every chance I get. I have probably 50 pictures of these wings on my facebook page.
However, I sub out the two pepper spices listed for habanero and red savinas. I have made this recipe so many times i usually just eyeball the ingredients until the batter color is right because we like our wings very spicy. We have tried this batter recipe (various sauces) with paprika, crushed red pepper, cayenne, habanero, and red savinas.
We have gotten to where we prefer the batter to be spicier and then put on much less sauce and the wings are on the drier side, so we put a little more ground habanero and red savinas in than we used to and then we omit some hot sauce and butter.
Frank's hot sauce is pretty mild, so we don't use it. We have made these with all the red Tabasco sauces, Frank's red and wing, Grace's, Louisiana, three different kinds of Barbecue sauce, garlic butter, Cholula's, Tapatio, and another specialty kind from a local market here in the area. These are very versatile wings and can be made to suit anybody.
For frying, we thaw the wings, batter, let them sit in fridge for 90 minutes, preheat fryer 60 minutes through the 90 minutes, and cook them at 375 for 20 to 30 minutes, pretty straightforward. I have uploaded probably seven to ten pictures of my wings in various forms.
Was this review helpful?
1 user found this review helpful
Have made these pretty much at least once a week every week since i found this recipe a year...