Best 7 Pats Wings Of Fire With Horseradish Dipping Sauce Recipes
**Pats Wings of Fire with Horseradish Dipping Sauce: A Journey of Bold Flavors**
Savor the fiery symphony of Pat's Wings of Fire, a dish that dances on the tongue with a tantalizing blend of heat and delectable spices. Each crispy wing is meticulously coated in a secret blend of seasonings, then deep-fried to perfection, resulting in a symphony of flavors that will leave your taste buds craving more. Accompanying these fiery delights is a cool and refreshing horseradish dipping sauce, a perfect complement that tames the heat while adding a zesty kick. This dynamic duo is sure to be the star of your next party or gathering, leaving your guests savoring the memory long after the last bite.
**Additional Recipes to Explore:**
1. **Creamy Horseradish Dressing:** Elevate your salads and sandwiches with this creamy horseradish dressing, a delightful blend of tangy horseradish, mayonnaise, sour cream, and herbs.
2. **Horseradish Mashed Potatoes:** Experience a unique twist on a classic side dish with horseradish mashed potatoes. Creamy mashed potatoes are infused with a hint of horseradish, adding a subtle sharpness that perfectly complements roasted meats and vegetables.
3. **Horseradish Deviled Eggs:** Transform deviled eggs into a zesty appetizer with horseradish. This classic party favorite gets a flavor boost with a horseradish-spiked filling, adding a welcome kick to the creamy egg mixture.
4. **Horseradish-Crusted Salmon:** Discover a new way to enjoy salmon with a horseradish-crusted topping. This elegant dish features a crispy crust made from breadcrumbs, horseradish, and herbs, baked to perfection over tender salmon fillets.
5. **Horseradish Green Beans:** Elevate your vegetable sides with horseradish green beans. Fresh green beans are tossed in a simple yet flavorful mixture of horseradish, butter, and garlic, resulting in a vibrant and delicious side dish.
PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE
Editor's Note: There's nothing quite like fried chicken wings to kick off a party or a big game. Pat's Wings of Fire with Horseradish Dipping Sauce are spicy and bold, with a tried-and-true seasoning that puts other chicken wings recipes to shame. The horseradish dipping sauce adds a whole new level of kick to these hot wings - make sure you have a cold drink, like a glass of milk, at the ready! Your family and friends will be impressed that you are serving up homemade wings and dipping sauce at your next watch party. If you're looking for a game day recipe that will be the talk of your friends group, then this is it! Gina: They call me the spice fairy on our show, but my husband is the hot man! If you can't take the heat, you might want to reconsider this dish. Pat: Living in the South, I have, of course, acquired a taste for both spicy food and fried chicken. In fact, I love fried chicken so much that I eat it at least once a week. And the wings happen to be my favorite part of the bird. No cut is more succulent or flavorful, especially when dusted with fiery seasonings, dipped in batter, and fried. To fire up the flavor in this recipe, I season both the wings and the batter with cayenne, red-pepper flakes, black pepper, and even a little hot sauce. Like Gina says, Ijust can't seem to get enough spice or fire. I should add that Gina not only understands my fried-chicken affliction, she encourages it, and several years ago, she went so far as to purchase me a countertop fryer. This has made it easy for me to come home any night and fry up some chicken (it has also saved on time and mess). You will definitely want to adjust the heat levels in this recipe. I have to do the same thing at home, because if it's too hot my girls won't eat it.
Provided by Gina Neely, Pat Neely
Categories Appetizers
Number Of Ingredients 22
Steps:
- For Neely's Barbecue Seasoning: Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
- 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 (1½ inches deep) over medium-high heat until it reaches 350 degrees 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.
- For the Horseradish Dipping Sauce: Mix all the ingredients together in a small bowl, and refrigerate until needed.
HORSERADISH DIPPING SAUCE
This spicy dip recipe is great for dipping almost any thing worth dipping.
Provided by Connie Wilcoxson Shinpaugh
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 63.7 calories, Carbohydrate 1.7 g, Cholesterol 12.6 mg, Fat 6.1 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 47.5 mg, Sugar 0.4 g
WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE(OR BLEU CHEESE)
This is Pat Neely's recipe and he likes it hot! He seasons both the wings and the batter with cayenne, red pepper flakes, black pepper and even a little hot sauce. Can you take the heat? From Down Home with the Neely's cookbook.
Provided by Sharon123
Categories Chicken
Time 40m
Yield 2-3
Number Of Ingredients 18
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!
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.
PAT'S SPICY FRIED WINGS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
- Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
- Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
- In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
- Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
- Serve with Spicy Dipping Sauce.
- Mix all the ingredients together in a small bowl.
PAT'S FAMOUS HOT WINGS
Make and share this Pat's Famous Hot Wings recipe from Food.com.
Provided by Eric R.
Categories Lunch/Snacks
Time 45m
Yield 30 Wings, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the seasoning:.
- Mix the dry rub, salt, and cayenne together in a small bowl.
- Preheat deep-fryer with peanut oil to 350 degrees F.
- For the wings:.
- Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.
- Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.
- Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.
- Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.
- Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.
WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the 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.
- 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.
- 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.
- For extra hot wings, sprinkle them with the reserved seasoning. Serve with Horseradish Dipping Sauce
Tips:
- To make sure the chicken wings are evenly coated in the sauce, toss them in a large bowl or resealable bag.
- For a crispy coating, bake the wings on a wire rack set over a baking sheet.
- If you like your wings extra crispy, broil them for a few minutes at the end of baking.
- To make the horseradish dipping sauce, simply mix together horseradish, mayonnaise, sour cream, and lemon juice.
- For a spicier sauce, add a few drops of hot sauce or cayenne pepper.
- Serve the wings with your favorite dipping sauce and enjoy!
Conclusion:
Pat's Wings of Fire are a delicious and easy-to-make appetizer or main course. They are perfect for parties or game day gatherings. The wings are crispy on the outside and tender on the inside, and the horseradish dipping sauce is the perfect complement. So next time you're looking for a tasty and satisfying dish, give Pat's Wings of Fire a try. You won't be disappointed!
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