Best 5 The Neelys Spicy Fried Wings Recipes

PAT'S SPICY PEACH HOT WINGS

Steps:

• Preheat deep fryer with peanut oil to 350 degrees F.
• Mix the 2 teaspoons salt, smoked paprika, and garlic powder together in a small bowl.
• Add chicken wings and toss to coat.
• Melt the butter in medium saucepan over medium heat with the garlic.
• Stir in peach preserves, hot sauce, and soy sauce. Cook until syrupy and thick, about 5 minutes. Transfer to a large bowl.
• Add the wings to the deep fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You will need to do this in 2 batches so you don't overcrowd your fryer.
• Remove the wings from the fryer and drain on a paper towel-lined baking tray.
• Add the fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to a platter and serve immediately.

NEELY FAMILY SPICY FRIED CHICKEN

Steps:

• Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
• Preheat a deep-fryer to 350 degrees F.
• Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
• Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

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 dipping sauce.
• Mix all the ingredients together in a small bowl.

PAT'S FAMOUS HOT WINGS

Steps:

• For the dipping sauce:
• In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.
• 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.

NEELY'S FISH AND CHIPS

Steps:

• Preheat a deep-fryer with oil to 375 degrees F.
• Bring a large pot of water to a boil over medium heat and add some salt. In small batches, add the cut potatoes and cook for 4 minutes, until they are soft. Carefully remove them from the boiling water and shock in a bowl of icy cold water. Drain and dry well with paper towels. Arrange the potatoes on a paper towel lined sheet tray and let air-dry. Repeat with each batch.
• In a large bowl, whisk together 1 cup of the flour, the cornstarch, garlic powder, cayenne, smoked paprika, baking powder, and salt and pepper, to taste. Add the beer and whisk until incorporated. The batter will be slightly lumpy.
• Add the remaining 1 cup of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter. Let the excess batter drip off and gently lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 minutes. Remove from the oil and arrange on a serving platter.
• Add the blanched potatoes to the deep-fryer and fry until golden brown and crisp, about 5 to 6 minutes. Remove to paper towels to drain and sprinkle with kosher salt. Transfer to a serving bowl and serve with the fried fish and the Spicy Tartar Sauce.
• Combine all the ingredients in a serving bowl. Cover with plastic wrap and let the flavors develop in the refrigerator for at least 1 hour before serving.