Spicy Fried Wings
Spicy fried wings get all their heat from the spice rub, so there is no wing sauce to make or toss. Cayenne and black pepper bring the burn, smoked paprika adds depth, and lemon pepper with fresh zest in the egg wash gives a bright citrus edge. A cornmeal coating fries up crisp and sandy, and draining the wings on a rack keeps that crust from turning greasy.
Instructions
Mix the cayenne, lemon pepper, black pepper, salt and smoked paprika in a small bowl. Sprinkle the mixture over the wing pieces, turning them so every side is coated, then refrigerate for at least 1 hour.
Stir the beaten egg and lemon zest together in a pie plate. Spread the cornmeal in a second pie plate.
Heat the vegetable oil to 350°F in a deep pot or fryer. Dip each seasoned wing piece in the egg mixture, let the excess drip off, and press it into the cornmeal until evenly coated.
Fry the wings in batches for 11 to 12 minutes each. Lift them out and drain on a wire rack rather than paper towels, which hold the grease against the crust and make the chicken oily.
Serve the wings hot. For extra heat, sprinkle red pepper flakes over them, though the wings are already spicy without it.
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