Wings Of Fire With Horseradish Dipping Sauce Recipes

WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE(OR BLEU CHEESE)

Steps:

• Spicy Chicken Seasoning:.
• In a small bowl, whisk together the Neely's Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
• Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels.
• Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
• Spicy Chicken Batter:.
• Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
• Heat the oil in a deep fryer or a Dutch oven(1 1/2 inches deep) over medium high heat until it reaches 350*F. on a deep fat thermometer.
• Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
• Let the oil return to cooking temperature before adding the next batch. For extra hot wings, sprinkle them with the reserved seasoning.
• Serve with Horseradish Dipping Sauce:.
• Mix all the ingredients for the dipping sauce in a small bowl, and chill until needed. Enjoy!

OVEN FRIES W/CHEDDAR-HORSERADISH DIPPING SAUCE

Steps:

• Pre-heat the oven to 425ºF.
• Scatter the potatoes on a baking sheet and toss with the grill seasoning and EVOO. Roast in the oven, turning occasionally, until they are golden brown and tender, about 40 minutes.
• While the potatoes are roasting, place a medium pot over medium heat with the butter. When the butter has melted, sprinkle the flour over the top and cook for about a minute. Whisk the milk into the butter-flour mixture and simmer until thickened, 2-3 minutes.
• Remove the pot from the heat and whisk in the cheese and horseradish until the cheese has melted. Season the sauce with salt and pepper, and reserve warm.
• Serve the oven fries with a small bowl of cheddar-horseradish dipper alongside.

PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE

Steps:

• In a small bowl, whisk together the Neely's Barbecue Seasoning, red-pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tablespoons of this mixture in a separate bowl.
• Rinse the chicken wings in cold water, and then place them in a shallow baking dish and pat them dry with paper towels. Sprinkle the wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap, and chill for 1 hour.
• Whisk the eggs, hot sauce, red-pepper flakes, black pepper, and cayenne together in a medium mixing bowl. Place the flour in a shallow pie plate.
• Heat the oil in a deep fryer or a Dutch oven (1 1/2 inches deep) over medium-high heat until it reaches 350°F on a deep-fat thermometer.
• Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. This process will be neater if you can keep one hand dry. Place half the wings in the hot oil and fry for 8 to 10 minutes, turning occasionally, until they are cooked through and golden brown. Use tongs to transfer the wings to a paper towel-lined tray. Allow the oil to return to cooking temperature before adding the next batch. For extra hot results, sprinkle the cooked wings with the reserved seasoning. Serve with Horseradish Dipping Sauce (recipe follows).
• Horseradish Dipping Sauce
• Mix all the ingredients together in a small bowl, and refrigerate until needed.

HORSERADISH DIPPING SAUCE

Steps:

• In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

WINGS OF FIRE

Steps:

• Mix the oil and spice mix in a large bowl.
• Add the chicken and toss until each piece is coated.
• Preheat the oven to 350 degrees F.
• Place chicken in a large baking pan and bake for 30 minutes.
• Cool and refridgerate until ready to finish preparing.
• To finish preparing- Prepare a charcoal grill or gas grill.
• When it's hot add the chicken and grill until heated through, turning continually as they cook, about 4 minutes.
• Transfer the chicken to a large bowl, add the BBQ sauce, and toss to coat.
• Transfer to a serving platter and serve with El Rancho dressing to dip.