These wings do not use the usual Louisana hot sauce, but use a Southern Vidalia hot sauce instead. The sauce is sweet hot, and very, very good.
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.
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.
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.
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.
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.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags.
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.
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.
Serve with blue cheese dressing, and celery sticks on a nice platter. Enjoy!
Of course, you could use another hot sauce, but the spicy sweet onion taste is just wonderful!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (506g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2004 | ||
Calories from Fat: 1462 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.4g | 217 % | |
Saturated Fat 26.6g | 133 % | |
Monounsaturated Fat 34.7g | ||
Polyunsanturated Fat 90.2g | ||
Cholesterol 198.9mg | 61 % | |
Sodium 295.3mg | 10 % | |
Potassium 706.3mg | 19 % | |
Total Carbohydrate 87.2g | 26 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 82g | ||
Protein 50.6g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2004
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