Hosting this year? Here's a no-frills hot and spicy wings recipe from Vic Rallo, Jr., perfect for the big Super Bowl bash. Chicken wings are coated in seasoned flour, deep-fried, and tossed in a delicious mixture of Worcestershire, garlic powder, and of course, Frank's RedHot. What else could anyone ask for?
Maybe just a few ice cold beers to wash them down.
- 1 ½ c all-purpose flour
- ¾ t paprika
- ¾ t cayenne
- ¾ t salt
- 1 qt vegetable oil
- ¾ c butter
- ¾ c Frank's RedHot
- 2 T white-wine Worcestershire sauce
- 1 T ground black pepper
- 1 T garlic powder
- 36 chicken wings
1. In a paper bag, mix together the flour, paprika, cayenne, and salt.
2. Heat the oil in a high-sided pan to 375°F. (The oil should be just deep enough to cover the wings entirely, about an inch.)
3. Meanwhile, in a small saucepan, heat the butter, hot sauce, Worcestershire sauce, black pepper, and garlic powder over low heat until the butter is fully melted, and the mixture is well blended. Set aside.
4. Place a few chicken wings at a time into the flour mixture, and shake until coated evenly. Shake off any excess flour.
5. Fry the wings until golden brown, about 10-15 minutes.
6. Drain the wings, and place in a large mixing bowl. Pour the hot sauce mixture on the wings, and toss until the wings are evenly coated. Serve hot.