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Easy. Flavorful. Crunchy. And spicy. That’s why we’re here today. That’s why we’re making Andy’s Hot N Spicy Chicken Breading wings. This isn’t complicated. There aren’t 20 steps to follow. We want simple but we want good, tasty results. I keep this fry mix on hand for the times I just want great, uncomplicated, deep-fried wings that have a nice little kick to them.
Dry. Or Wet. Or Both
I like to eat my Andy’s Hot N Spicy Chicken Breading wings just as they are, right out of the fryer. If I want, I’ll put a little Buffalo wing sauce on the side to dip my wings into as I go. I put the sauce in little condiment cups. They’re the perfect size for wings.
And whatever you do, don’t go tossing these wings in sauce. You’ve spent all that time getting that wonderful crunchy coating on them. You treated them like they were gold. You watched them fry, waiting for that perfect moment to take them out of the hot oil. The right color, the right crunch. Why in the world would you want to beat them to death in a bowl, tossing them with a sauce? If you gotta sauce them, either do I as I already mentioned and dip them in the sauce on the side or brush the sauce on with a brush. Any no matter what, don’t hit them with a cold, refrigerated sauce. Make sure your sauce is at least at room temperature first. Or even better, warmed slightly on the stovetop!
Check out my complete guide on how to sauce your wings. From breaded and deep-fried to air-fried to grilled, I’ve got your covered.
A bit too spicy for your tastes? Try some Andy’s mild breading instead.
- Low Calorie, Low Cholesterol, Low Fat
- Package Weight: 0.294 kilograms
Also try some Zatarain’s New Orleans style hot and spicy wings!
Andy’s Hot N Spicy Chicken Breading Wings
Equipment
Ingredients
For the Wings
- 2 cups Andy's Hot N Spicy Chicken Breading
- 10 chicken wings flats and drumettes separated, tips saved to make stock
- vegetable oil for frying
Instructions
For the Wings
- Rinse the wings. Drain well but do not dry the wings.
- Add the wings to the fry mix and turn to coat well. I like to press the wings into the mix several times to make sure I don't get any 'bald spots'.
- Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
- Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
- Serve.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more