• Dry-Rubbed Fried Chicken Wings with Andrew’s New Spice Blends

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Dry-Rubbed Fried Chicken Wings

By Andrew Zimmern

Do you want to be king of your chicken wing castle? Deep fry a batch of wings before tossing with one of my new Badia spice blends and melted butter. Chicken wing supremacy is really that simple.

Dry-Rubbed Fried Chicken Wings with Andrew’s New Spice Blends

  • Servings: 4

Ingredients

  • 12 chicken wings
  • Peanut oil, for frying
  • 1/4 cup Badia seasoning
  • 3 tablespoons butter, melted

Wing Dip

  • 1/3 cup sour cream
  • 1/2 cup mayo
  • 4 tablespoons Badia seasoning
  • 1 tablespoon lemon or lime juice or more to taste
  • A few grinds of black pepper

Instructions

In a large heavy pot or wok, heat peanut oil to 385 degrees F. Cut the wing tips off of the chicken wings. Working in batches, fry the wings in the oil until browned, crispy and cooked through, about 10 minutes. When the wings are cooked through, add them to the bowl and toss with the seasoning mix and melted butter. Enjoy with a side of my wing dip.

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