Southern Spicy Vidalia Hot Wings

Southern Spicy Vidalia Hot Wings
Recipes in this Post

We’ve been eating a lot of chicken lately, especially fried chicken. That’s because I finally make excellent bacon fried chicken, and don’t like seeing good shortening go to waste. One of my favorite ways to have chicken is Buffalo Wings. Spane’s father, Douglas, gave me a recipe from the bar where Buffalo Wings originated, when he was frequenting the establishment and became friends with the owner.

Different Strokes for Different Folks

Most Buffalo wings are made with a Louisiana hot sauce, quite often Franks. It’s good, but, I wanted to experiment a little. There is a nice Southern company, Glory Foods, that makes wonderful canned Butter Beans. I love ’em. When I was at the market buying wings, I saw that they also make Spicy Vidalia Hot Sauce. Spicy and slightly sweet, I thought that would make an interesting change from the usual Louisiana style hot sauces associated with this dish. I was right, that sauce was perfect, and it has not become my favorite hot sauce.

Recipe:Southern Spicy Vidalia Hot Wings

Summary: Make these as an appetizer or special treat. These wings are NOT skinny!

Ingredients

  • 16 chicken wings, drummettes or pieces
— Batter/Marinade —
  • 2 cups Plain Yogurt
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Poultry Seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne
— Coating —
  • 2 cups Flour
  • 1/2 cup Cornmeal
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 2 teaspoon Paprika
  • 1/2 teaspoon Cayenne
  • 1 teaspoon Herbs de Provence
— Fat —

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  • 1/4 cup Bacon fat
  • 2 cups Safflower Oil or other non-GMO vegetable oil
— Sauce —
  • 1/4 cup butter, melted
  • 2 tablespoons hot sauce
  • 1 egg

Instructions

  1. Put the yogurt in a deep bowl, and add the remaining ingredients for the batter. Mix well, and drop the chicken in, coating them well. Marinate in the refrigerator at least one hour, preferably over night.
  2. Put the coating ingredients in a large bag and shake them about to combine them. Have ready a sheet pan with a baking rack to hold the chicken.
  3. Remove the chicken from the marinade, and drop the pieces into the bag. Don’t crowd them too much. Shake the bag to coat the chicken, then remove the pieces and put them on the baking rack. When all the pieces have been coated, put the chicken in the refrigerator to settle for about 30 minutes. Throw out the coating and batter.
  4. In a heavy skillet, put the bacon fat and oil. The oil should go about 1/3 up the side of the pan, if you need more, add more oil, Heat the oil until it reaches 325. Remove the chicken from the refrigerator, and have ready a second sheet pan with baking rack.
  5. Place chicken skin side down into the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
  6. Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags.
  7. While the chicken is frying, melt the butter. Whisk the hot sauce into the butter, mixing thoroughly. You want to whisk the mixture for a while to reduce the temperature so the egg does not coddle when you add it. Whisk in the egg and make into a smooth sauce.
  8. Put the chicken wings into a large bowl, preferably with a cover. Pour over the sauce and toss to coat. If you have a cover for your bowl, just shake it until all the pieces are coated.
  9. Serve with blue cheese dressing, and celery sticks on a nice platter. Enjoy!

Variations

Of course you can use other hot sauces, but the oniony sweetness and heat is perfect for this dish.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Diet tags: Gluten free

Number of servings (yield): 4

Culinary tradition: USA (Southern)

Calories: 1813

Fat: 153 grams

Protein: 40 grams

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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