Cholula Wings

Crispy Chicken!

It's Basketball time in my house, we are all into the NBA playoffs, and when we watch sports, I must make hot wings. I have been making hot wings since I was a teenager and I must say I make the crispiest wings around!  Big Goo loves hot wings but he will only eat the ones I make.  

Big Goo says he likes my wings because I fry them until they are nice and crispy and you hear a crunch when you bite into them. The secret is out, and I am about to show you how to produce nice, crispy, crunchy, hot wings.

It's so simple you will wonder why you never tried it before. Take some chicken drummettes, rinse them and pat dry. Add to a bowl, toss in some beaten eggs, hot sauce, and my seasoning blend, mix well, add to seasoned flour and fry them up. 

That's it! You too will be eating crispy chicken in about 15-17 minutes. 

Don't forget my homemade sauce. This is simple as well. Cholula hot sauce, butter and lemon juice. That's it! Yep, I told you it was simple.
 

Toss the chicken in the sauce and eat up! Don't forget the ranch or blue cheese dressing for dipping!


Cholula Wings

Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 2 lbs wings

Ingredients:

2 lb. chicken drummettes
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. black pepper
1 1/2 c. flour
2 eggs, cracked, beaten
1/4 c. Cholula hot sauce
Cholula Wings Sauce (recipe below)
cooking grease

For the Cholula Hot Sauce:

1/2 c. Cholula hot sauce
4 tbsp. butter
juice of 1/2 lemon

Directions:

To prepare hot sauce, place in pot, bring to boil, reduce heat and simmer about 5 minutes.

Mix seasoning blend and set aside. Place flour in a bowl, add 1 tablespoon of seasoning blend, mix well and set aside.

Rinse chicken and pat dry, place chicken in a large bowl, add eggs, hot sauce and remaining seasoning blend. Mix well and refrigerate until ready to use. 

Heat cooking oil in a large pot over medium high heat, only fill half way with cooking grease to prevent over spill. Heat oil to 360 degrees. Add chicken to flour mixture and coat well. Tap off excess flour and fry chicken for 15-17 minutes turning occasionally.

Drain chicken on paper towel and toss in sauce. Serve with ranch or blue cheese dressing.