This right here is why I go down the aisle of my local grocery store where they have the chicken fry mixes. There’s usually quite a few of them, and I like to try them all. There are hot ones. Mild ones. A few crunchy ones. Even extra crunchy. All sorts of them. So I always grab some. And I go home and make some wings! Today I made some Zatarain’s New Orleans Style Hot and Spicy Chicken wings. It’s the perfect batter. The kind that sticks to my wings. And it’s nicely crunchy but without being too much so. It’s spicy, but definitely not too spicy. This is my kind of wing mix!
Sauce. On The Side.
Sure, you bet, I could eat this Zatarain’s New Orleans Style Hot and Spicy chicken wings straight up. Naked. Without any sauce. And I have and they are darned good. But I can also sauce things up a bit. But on the side. I am not a fan of saucing deep-fried battered wings, in most cases at least. You go to tossing those wings in sauce and two bad things happen. First, that crunchy, delicious batter starts flying off. That’s not good at all. Second, what batter is left gets soggy. And that’s not good either. So I pour my sauce in a little ole cup on the side, perfect for dipping or drizzling right before I take a bite! Perfect!
Also try some Louisiana Fish Fry spicy fried chicken wings.
Zatarain’s New Orleans Style Hot and Spicy Chicken Wings
Equipment
Ingredients
- 6 chicken wings flats and drumettes separated, tips saved to make stock
- 2 ½ tablespoons Zatarain's New Orleans Style Hot and Spicy Chicken Wings fry mix
- ¼ cup water
- ¼ cup Zatarain's New Orleans Style Hot and Spicy Chicken Wings fry mix or more, if needed
- Your favorite wing sauce optional
- vegetable oil for frying
Instructions
- Heat 2-3" of oil in a deep fryer or Dutch oven to 350 F. While the oil is heating, prepare the wings.
- Combine the 2 1/2 tablespoons of mix and water in a small bowl. I like to use a whisk to get the mix well distributed.
- Place the 1/4 cup of mix in a flat bowl such as a small salad bowl.
- Working in batches as needed, first coat the wings in the wet mix. Get them all good and wet on all sides.
- Transfer the wings to the dry mix and roll them around, pressing lightly, to coat completely. Add more mix if you need it. Don't be shy!
- Fry the wings 8-12 minutes or until they reach 165 F. Remove to a paper towel-lined plate to drain.
- Serve with your favorite sauce for dipping.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
