Chili-Spiced Fried Chicken Wings
Summer / Fall / Winter / Spring / Appetizer / Deep-Fry / LouAna / Main Dish / Peanut Oil / Side Dish /
Perfect for your next get-together, serve these wings with a zesty ranch sauce on the side.
½ gallon LouAna® Peanut Oil
4 lbs. chicken wings split sections (not the tips), approximately 2 dozen large wings
6 cups flour
2 tablespoons chili powder
2 tablespoons cajun spice blend
1 tablespoon granulated onion
1 tablespoon granulated garlic
½ teaspoon salt
½ teaspoon black pepper
Serve with celery sticks and Marie’s® Creamy Ranch Dressing for dipping.
Fill a deep fryer with LouAna Peanut Oil and preheat oil to 350ºF.
Toss all ingredients except for flour together in a bowl and mix well. If you have wings that are still attached to the drumette, you can use scissors to cut them apart.
Allow wings to marinate for 15 minutes.
Place flour in bowl. Toss chicken wings in flour until coated.
Drop wings in hot oil a dozen at a time and fry for 8 to 10 minutes or until golden brown and floating.
Drain wings on paper towels and allow wings to cool slightly before serving.
If you ever have leftover wings (which is highly unlikely) or if you want to prepare them in advance, you can freeze them.
There are two options when frying chicken wings. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always keep children and pets away. But either way you choose, always remember:
• Wear oven mitts.
• Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.
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