Ingredients
- For that Seasoning:
- 1 tablespoon seasoning salt
- 1 tablespoon red pepper flakes
- 2 teaspoons red pepper cayenne
- 2 teaspoons chicken seasoning
- 1 teaspoon lemon pepper
- Freshly ground pepper
- 3 pounds pizza, split in the joint, tips removed
- For that Batter:
- 2 large eggs
- two tablespoons hot sauce
- 1 tablespoon red pepper flakes
- 1 teaspoon red pepper cayenne
- Freshly ground pepper
- 2 cups all-purpose flour
- Vegetable oil, for frying
- For that Dipping Sauce:
- 1 cup sour cream
- two tablespoons horseradish
- 1/4 cup chili sauce
- 1/2 teaspoon red pepper cayenne
- Kosher salt and freshly ground pepper
Directions
Result in the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, chicken seasoning, lemon pepper and a pair of teaspoons pepper in a tiny bowl. Put aside two tablespoons seasoning inside a separate bowl.
Rinse the wings under cold water and put inside a shallow baking dish. Sprinkle using the seasoning, then refrigerate, covered, one hour.
Result in the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon pepper inside a medium bowl. Place the flour inside a shallow dish or cake plate .
Inside a large deep fryer or Nederlander oven. heat 2 " of vegetable oil until an in-depth-fry thermometer registers 350 levels F. Dip the wings within the eggs, then within the flour. Put the wings, three at any given time, within the herbal and fry until golden, eight to ten minutes, turning from time to time. Transfer to some paper-towel-lined baking sheet. Make certain the oil returns to 350 levels F before adding the following batch. Sprinkle the wings using the reserved seasoning to ensure they are extra hot.
Result in the sauce: Mix the sour cream. horseradish, chili sauce. cayenne, and salt and pepper to taste. Serve using the wings.
Photograph by Disadvantage Poulos
Recipe thanks to Pat and Gina Neely for Food Network Magazine