Crunchy Firecracker Wings

There’s nothing like crispy, juicy chicken wings to bring in the crowd and my Firecracker Chicken Wings are sure to the trick. This is a fairly simple recipe that requires a little marinating for maximum flavor.

You will need:

Rub Marinade (See recipe, bottom of page)

6 wings, separated

2 eggs

2T Apple Cider Vinegar

4 Cups Flour

1t Salt

2t Cayenne Pepper

Directions:

To begin, separate wingettes from drumettes and rinse under cold water. Next, in a bowl, apply rub to wings, preferably with gloves on. Cherry peppers are very hot. Allow to marinate for at least 30 minutes. The longer you marinate the more intense the flavor.

After wings have marinated, preheat your oil on high heat, when oil comes to 350 degrees lower heat to medium-low. In the same bowl as wings, add the eggs and the apple cider vinegar. In another bowl, or clean bag, combine the flour, salt and cayenne pepper. Place egg coated wings one by one into flour mixture in bowl or all at once into flour mixture in bag. Do not discard egg mixture because you’re going to need it a second time. Next, coat wings thoroughly in flour mixture. Using the remainder of egg mixture, repeat this process.

Place coated wings one by one into oil, careful not to overcrowd your pan. About every three to four minutes flip over wings, this will allow for even cooking. Cook wings for about 10 to 12 minutes. Place cooked wings on a paper towel covered sheet tray and allow to drain. Repeat process with remaining wings. You can eat these spicy wings alone or with my homemade ranch dressing. Enjoy!

Rub Marinade

6 T Garlic Powder

6 T Onion Powder

6 T Cayenne Pepper

1 Minced Cherry Pepper

Combine all together in bowl or storing container.

Ranch Dressing

1/2 C Mayo
3/4 C Milk
1 T Lemon Juice
1 T Parsley
1T Garlic Powder
1 t Onion Powder
1/4 t Cayenne Pepper
1/4 t Ground Black Pepper

Combine all together in bowl or storing container. Serve with wings.