Mighty Spicy Wings

iris mccall


It took some thought, but I finally got wings that were spicy, but not too hot. Crunchy, but did not mean a trip to the dentist. I took my time and these came out delicious. I hope you enjoy them too. Note: please include marinating time. Mine was about 8 hours because I love spicy, but use your discretion. For a healthier version remove flour, egg, and oil and bake, broil, or grill.

☆☆☆☆☆ 0 votes
4, depending on size of wings
15 Min
15 Min
Pan Fry


chicken wings, tips removed or tucked
3 Tbsp
jerk seasoning, i use the wet rub
2 Tbsp
cilantro, dried
2 Tbsp
grill mates pork rub
1 1/2 Tbsp
paul prudhomme's poultry magic
2 tsp
0nion powder
2 tsp
garlic powder
2 tsp
cracked black pepper
2 Tbsp
cayenne pepper
3 1/2 c
ap flour
2 large
1/4 c
ice water
oil for frying


1Remove tips from the wings. Place in a shallow dish or ziplock bag.
2Add all your seasonings and toss and mix, coating well. Marinate anywhere between 30 minutes and overnight.
3After marinating, place wings in a dish with the two egg/icewater mixture, toss to coat
4Place wings in bag with flour, tossing well. Let sit 10 minutes. Shake off excess flour.
5Pan fry in oil about 6-7 minutes per side. Longer if wings are larger, or until juices run clear. Serves with sides of your choice.

About this Recipe

Course/Dish: Chicken, Other Snacks
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #delicious, #spicy, #crunchy