Enjoy these crispy and flavorful chicken wings paired with a tangy and spicy dipping sauce, perfect for any gathering or casual meal.
Combine the sour cream, horseradish, and chili sauce in a bowl. Mix well and refrigerate for at least 30 minutes.
Chilling the sauce allows the flavors to meld together for a more robust taste.
Mix the seasoning salt, cayenne pepper, black pepper, red pepper flakes, and garlic powder in a small bowl.
Reserve a small amount of the spice mix to sprinkle on the wings after frying for an extra kick.
Rinse the chicken wings under cold water and pat them dry with paper towels.
Drying the wings thoroughly ensures the coating adheres better.
Sprinkle the spice mix over the chicken wings, ensuring they are evenly coated. Let them marinate in the refrigerator for 1 hour.
Cover the wings with plastic wrap to prevent them from drying out while marinating.
Whisk the eggs in a bowl. Place the flour in a shallow dish.
Set up the coating station near the frying area for convenience.
Heat the oil in a deep fryer to 350°F.
Use a thermometer to maintain the oil temperature for consistent frying.
Dip each wing into the egg mixture, then coat it with flour. Shake off any excess flour.
Coat the wings in small batches to ensure even coverage.
Fry the wings in the hot oil for 8-10 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels.
Avoid overcrowding the fryer to maintain the oil temperature.
Serve the wings hot with the chilled dipping sauce on the side.
Garnish with fresh herbs like parsley for a touch of color and flavor.
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