Wangz! Ingredients! Fryin' Up. Hot Lava Style.

There is absolutely no shortage of ways to prepare wings.  Wings can be fried, baked, grilled, hot, sweet, sour or spicy, just to name a few.  Because of the texture and flavor we like to batter and fry our wings.  We also keep the sauce traditional for the most part.  If it’s not broke, don’t fix it.  Here’s what you need to make wings that are better than 99% of what you get at any restaurant, guaranteed.  

  • 1 lb. Wings
  • 2 Eggs
  • 3 Cups Flour
  • 3 Cups Hot Sauce (We use Frank’s)  
  • 1/4 Cup A1
  • 3 Tbsp Sriracha
  • 1 Tbsp Spicy Deli Mustard  
  • 2 Tbsp Kosher Salt, Old Bay, Cayenne Pepper
  • Canola Oil

To start off, prep all of your ingredients.  In one bowl, mix together the hot sauce, the A1, the Sriracha and the Mustard.  In another bowl, mix together the flour, salt, Old Bay and cayenne.  And in a third bowl beat your eggs.  Now wasn’t that easy?

One thing I hate to see on wings is sauce that is too thin and won’t stick to the chicken.  To prevent this you want to reduce your sauce down a bit so it becomes thicker.  In a deep sauce pan, put your hot sauce mix in and let it cook down on medium heat while you are preparing your wings.

In a deep cast iron skillet, heat up about an inch of oil to 350º.  Now dip your wings in the egg wash, dredge it through your flour mixture and set on a clean plate.  By this point your oil should be to temperature, so very carefully set your wings in the skillet.  Because the wings are relatively small, they should only take about 5 minutes on each side to become nice and crispy.  When they are finished, remove them from the oil and let them rest on a plate with a paper towel to drain some of the excess oil.  After a minute, place the wings in the sauce pan and mix them around so they have a nice thick coat of your hot sauce.  Now set the wings on a plate, grab some celery and blue cheese, and dig in!!