Do you like hot wings but do not like the sticky wetness of it all? That’s how I am because there is nothing I hate worse than getting my fingers and hands messy but I do love the taste of chicken wings. I have spent the better part of the last two years trying to figure out how to get the spiciness without all the messiness and I have finally done it! I can’t wait to share it with you, but first……….will y’all PU-LEEZE click on the gingerbread cookie picture below and vote for me? I am in second place right now and hope to take the lead and I need your votes to do it! Thanks in advance.
Please click on the picture to vote for me once per day until December 12, 2013!
Now, let’s get down to the wings! You won’t need many ingredients at all which is always good.
Ingredients:
½ Cup All Purpose Flour
¼ teaspoons each Cayenne Pepper, Paprika, and salt
1 bottle of thick hot sauce – I used a 1 lb. bottle of Sriracha hot sauce.
Enough oil to reach 2 inches deep in a heavy pot or pan.
Directions:
Whisk the flour and spices together.
Using tongs, dip each wingette in the Sriracha and then toss in the flour mixture.
Place in a shallow dish and cover then place in the fridge for at least 90 minutes.
Turn pan on with oil and make sure it reaches 375 F.
Carefully place a few wings in the oil and allow to cook on each side for 2-3 minutes each.
Take care not to rip off the coating – that’s the good part – when placing in the oil.
Now, enjoy the wings that are spicy and hot but not gooey and messy!
