Wings of Fire with Zingy Horseradish or Creamy Bleu Cheese Dipping Sauce

There are certain dishes that, when I smell them, transport me back in time. For me, Pat Neely’s “Wings of Fire” are one of those culinary time capsules. I remember the first time I encountered these fiery delights – a vibrant, almost defiant orange hue peeking out from a paper-lined basket, the air thick with the promise of spice. It wasn’t just about the heat, though; it was the deep, savory flavor that clung to every succulent bite, a testament to a well-seasoned batter and a patient hand. This recipe, from the heart of Southern comfort food, is an experience, a challenge, and ultimately, a triumph.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8-10 minutes per batch
• Total Time: approximately 1 hour 40 minutes (including chilling)
• Servings: 4-6
• Yield: Approximately 12-15 wings
• Dietary Type: Standard

Ingredients

For the Spicy Chicken Seasoning:

• 1 tablespoon Neely’s Barbeque Seasoning
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons poultry seasoning
• 1 teaspoon lemon pepper
• 12 whole chicken wings, cut apart at the joint

For the Spicy Chicken Batter:

• 3 eggs
• 2 tablespoons hot sauce
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon black pepper
• 2 cups all-purpose flour
• Vegetable oil (or peanut oil), for deep frying

For the Horseradish Dipping Sauce:

• 1 cup mayonnaise
• 2 scallions, green and white parts, finely chopped
• 2 tablespoons prepared horseradish (or 2 tablespoons crumbled bleu cheese for an alternative)
• 1/4 cup chili sauce
• 1/4 teaspoon cayenne powder

Equipment Needed

• Small mixing bowls
• Shallow baking dish
• Paper towels
• Deep fryer or Dutch oven
• Deep-fat thermometer
• Tongs
• Plate lined with paper towels

Instructions

Let’s get this flavor party started. First, we build the foundation of our fiery flavor by creating the Spicy Chicken Seasoning. In a small bowl, we’ll whisk together the Neely’s Barbeque seasoning, crushed red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. This aromatic blend is the heart of the “fire.” We’ll then carefully reserve 2 tablespoons of this glorious mixture in a separate, small bowl. This reserved portion is our secret weapon for that extra kick later on.

Next, we prepare our chicken. Rinse the chicken wings under cold running water. This simple step helps ensure cleanliness and removes any loose bits. Pat them thoroughly dry with paper towels. Moisture is the enemy of crispy fried chicken, so this is a crucial step. Place the dried wings in a shallow baking dish. Now, sprinkle the wings evenly with the main portion of our Spicy Chicken Seasoning. Make sure each wing gets a good dusting. Cover the dish with plastic wrap and allow the wings to chill in the refrigerator for at least 1 hour. This allows the spices to meld and penetrate the meat, infusing it with deep flavor.

While the wings are chilling, let’s whip up the Spicy Chicken Batter. In a mixing bowl, whisk together the eggs, hot sauce, crushed red pepper flakes, black pepper, and cayenne pepper. This is where we add another layer of heat and moisture to our batter. In a separate shallow pie plate, place the all-purpose flour. This will be our dredging station.

Now, it’s time to get ready for frying. Heat the vegetable oil (or peanut oil, if you prefer) in a deep fryer or a Dutch oven. You’ll want about 1 1/2 inches of oil. Use a deep-fat thermometer to monitor the temperature; we’re aiming for a steady 350°F (175°C). Maintaining this temperature is key to achieving perfectly crispy wings without them being greasy or burnt.

Once the oil reaches the correct temperature, it’s time to fry. Take the chilled, seasoned wings from the refrigerator. Dip each chicken wing into the egg mixture, letting any excess drip back into the bowl. Then, transfer the wet wing to the flour in the pie plate, ensuring it’s well-coated. To keep things neat and efficient, try to keep one hand dry for handling the flour and the other for the wet ingredients. Place half of the wings carefully into the hot oil. Be mindful not to overcrowd the fryer, as this will lower the oil temperature and result in soggy wings.

Fry the wings for 8-10 minutes, turning them occasionally with tongs to ensure they cook evenly and develop a beautiful golden-brown crust. The goal is to cook them through and achieve that satisfying crunch. Once cooked, use tongs to move the wings to a paper towel-lined plate to drain off any excess oil.

As soon as you remove the first batch, let the oil return to 350°F (175°C) before adding the next batch of wings. For those who truly want to embrace the “fire,” here’s where that reserved seasoning comes in: sprinkle the hot, freshly fried wings with the reserved seasoning mixture immediately after draining them. This gives an intense burst of spice right on the surface.

While the wings are hot and the oil is heating for subsequent batches, let’s prepare the dipping sauce. In a small bowl, mix together all the ingredients for the dipping sauce: the mayonnaise, finely chopped scallions, prepared horseradish (or the crumbled bleu cheese if you’re opting for that variation), chili sauce, and cayenne powder. Stir until everything is well combined. Chill the dipping sauce until needed. The cool, creamy contrast to the hot, spicy wings is absolutely divine.

Expert Tips & Tricks

To achieve the absolute crispiest wings, ensure your chicken is thoroughly dry before seasoning and battering. Even a little moisture can lead to a less desirable texture. Don’t overcrowd the fryer – this is the most common mistake people make when frying. A consistent oil temperature of 350°F is your best friend for perfectly cooked and crunchy wings. For an extra layer of flavor, you can even toss the freshly fried wings with a little melted butter and more of the reserved spice blend. If you find your oil temperature dropping too quickly, consider frying in smaller batches.

Serving & Storage Suggestions

These “Wings of Fire” are best served piping hot, straight from the fryer, with the dipping sauce chilled and ready for a cooling counterpoint. Arrange them attractively on a platter, perhaps with a sprinkle of fresh parsley or extra chopped scallions for a pop of color. They are a perfect appetizer for game day, parties, or just a bold weeknight treat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the best method to revive their crispiness is to spread them on a baking sheet and reheat them in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until warmed through and crispy again. Microwaving will unfortunately make them soft and less appealing.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	1749.4 kcal
Calories from Fat	859
Total Fat	95.5 g	147%
Saturated Fat	21.7 g	108%
Cholesterol	535.9 mg	178%
Sodium	2041.6 mg	85%
Total Carbohydrate	139.8 g	46%
Dietary Fiber	8.6 g	34%
Sugars	14.7 g	58%
Protein	79.7 g	159%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

While the recipe is fantastic as is, there’s always room for a little culinary exploration! For a gluten-free version, you could experiment with using all-purpose gluten-free flour blend for the batter. For a milder heat, reduce the amount of cayenne pepper and crushed red pepper flakes in both the seasoning and the batter. If you’re not a fan of mayonnaise, a creamy ranch dressing can make a lovely substitute for the base of your dipping sauce. And for the adventurous, try adding a dash of smoked paprika to the dry spice mix for an additional layer of complexity.

FAQs

Q: Can I bake these wings instead of frying them?
A: While frying yields the best crispiness, you can bake them. Toss the seasoned and battered wings with a little oil and bake on a wire rack set inside a baking sheet at 400°F (200°C) for 30-40 minutes, flipping halfway through, until golden brown and cooked through. They won’t be quite as crispy as fried, but still delicious.

Q: What if I don’t have Neely’s Barbeque Seasoning?
A: You can substitute with your favorite commercially available barbeque seasoning blend, or create your own by combining paprika, garlic powder, onion powder, black pepper, and a touch of brown sugar.

Q: How can I make the dipping sauce milder if I don’t like too much heat?
A: You can significantly reduce or omit the cayenne powder in the dipping sauce. You can also use less prepared horseradish if that’s a concern for you.

Q: Is it essential to chill the seasoned wings?
A: Yes, chilling the wings allows the flavors to deepen and the seasoning to adhere better, which contributes to a more flavorful and properly seasoned wing.

Q: Can I make the dipping sauce ahead of time?
A: Absolutely! The dipping sauce can be made a day in advance and stored in the refrigerator. The flavors will actually meld even further, making it even more delicious.

Final Thoughts

There’s something incredibly satisfying about tackling a recipe that’s bold, unapologetic, and bursting with flavor. These “Wings of Fire” are a testament to that philosophy. They’re more than just fried chicken; they’re an experience that ignites the taste buds and warms the soul. Whether you’re a seasoned spice enthusiast or simply looking to add some excitement to your appetizer game, I encourage you to give these wings a try. Serve them up at your next gathering, and watch them disappear! And don’t forget to let me know how you enjoyed them – I’m always eager to hear about your culinary adventures.