According to the National Chicken Council, about 1.25 billion chicken wing portions – more than 100 million pounds of chicken wings –will be consumed during Super Bowl weekend, making it the biggest time of the year for chicken wings
Chicken wings are one of Hubby Bryan’s favorite snack foods, and I’ve tried making wings in the oven, but they just don’t have the same pleasing decadence as the fried versions, such as the recipe that follows.
And what’s a Super Bowl party without a big bowl of wings?
Spicy Super Bowl Wings
Whisk together 1 tablespoon seasoning salt, 1 tablespoon red pepper flakes, 1½ teaspoons cayenne pepper, ½ teaspoon chili powder, 2 teaspoons poultry seasoning, 1 teaspoon lemon pepper and 1/8 teaspoon black pepper. Sprinkle half mix over 3 pounds chicken wings. Set rest of seasoning aside. Refrigerate wings for at least 1 hour.
In a medium bowl, whisk together 2 eggs, 2 tablespoons hot sauce, 1 tablespoon red pepper flakes, 1 teaspoon cayenne pepper and ½ teaspoon chili powder. Place 2 cups flour in a shallow dish.
Heat oil in a deep fryer or heat 2 inches of oil in a Dutch oven to 350 degrees.
Remove wings from refrigerator. Dip each wing in the egg mixture, then in flour. Fry wings, a few at a time, until golden brown, about 8 to 10 minutes, turning occasionally. Place on paper towel to drain. Sprinkle wings with reserved seasoning, if desired.