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.
Now, let’s get down to the wings! You won’t need many ingredients at all which is always good.
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.
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!