Best 6 Spicy Fried Chicken Wing Drumsticks Recipes

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

SPICY FRIED CHICKEN DRUMSTICKS

Steps:

• Remove skin from chicken and place the chicken in a plastic bag.
• Pour hot sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours.
• The longer the chicken marinates, the spicier it will be.
• In another plastic bag combine the flour, cornmeal and salt.
• Add chicken, seal bag and shake to coat.
• Heat oil in a large, deep skillet to medium high heat.
• Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear.
• Turn occasionally to brown.

PAT'S SPICY FRIED WINGS

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.

SPICY FRIED CHICKEN WING "DRUMSTICKS"

Steps:

• Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. Separate the "drumstick," or first-joint, pieces (the thick ones) from the second-joint pieces. Beginning at the narrower end of each "drumstick," with a sharp knife cut the tendons and, holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape. Cut through the cartilage at one end of each second-joint piece, separating the bones, scrape the skin and meat down the large bone to make a plump drumstick shape, and pull out and discard the smaller bone. Arrange all of the "drumsticks" in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour.
• Make the batter while the chicken is marinating:
• In a bowl whisk together the flour, the salt, the paprika, the cumin, the pepper, the thyme, and the cayenne and make a well in the center. Add the beer and the oil in a stream, whisking, and whisk the batter until it is smooth. Let the batter stand at room temperature for 1 hour. Stir the batter before using it.
• In a large deep fryer or large deep kettle heat 2 inches of the oil to 375°F. on a deep-fat thermometer. Dip the chicken in the batter and fry it in the oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden. Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375°F. before adding each new batch. Sprinkle the "drumsticks" with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs.

SPICY FRIED CHICKEN DRUMETTES

Steps:

• Chicken: Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag. In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours.
• Breading: In a medium bowl, mix together the flour, bread crumbs, paprika, salt, and pepper.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture. Fry, 2 to 3 pieces at a time, until golden and cooked through, about 6 to 7 minutes, depending on the size of the drumettes. Drain on paper towels and sprinkle with salt.
• Arrange the chicken on a platter and serve.

DEEP-FRIED HOT WINGS AND DRUMETTES

Steps:

• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
• Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
• Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
• Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.