- 26 - 30 chicken wings, tips removed, room temperature
- 2 cups vegetable oil
- Seasoning Mix (Makes 2 T. plus 1 3/4 tsp.)
- 2 tsp. salt
- 2 tsp. paprika (hot)
- 1 tsp. cayenne pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. lemon and pepper seasoning
- 10 T. (1 1/4 sticks) unsalted butter
- 1 T. plus 2 tsp. Tabasco sauce
- Blue Cheese Dressing (recipe follows)
Thoroughly combine the seasoning mix ingredients in a small bowl.
Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a small saucepan over low heat. Pour into a small shallow bowl or pie plate and let cool slightly. Put the chicken wings into a large bowl and coat well with 2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture and work in well with your hands until chicken is completely coated and seasonings are well distributed. (Make sure the chicken wings are at room temperature; otherwise, the seasoning mixture will congeal and you'll have a mess that won't stick well to the chicken.) Set aside to marinate (for up to 30 minutes, covered) and heat the oil.
Heat the oil in a large heavy skillet over the high heat until it is very hot. Add the chicken wings, fitting in as many as there is room for in a single layer. Fry until crisp and golden brown, about 8 to 12 minutes, turning several times. Drain on paper towels. Repeat with the remaining wings.
Meanwhile, make a sauce to finish the wings by melting the remaining butter and adding the remaining Tabasco and seasoning mix. Dip the cooked wings into the finished sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks if desired.
- Yields: 8 servings
- Preparation Time:1 hour