Nashville Hot Wings cooked with Louisiana Pepper Exchange Cayenne Puree and seasoned with Killer Hogs AP Seasoning.
Nashville Hot Wings
Spicy Nashville Hot Wings cooked with butter, frying oil, and Louisiana Pepper Exchange Cayenne Puree and seasoned with brown sugar, Killer Hogs AP Seasoning, paprika, and crushed red pepper flakes.
24 party wings - drums and flats
1 stick butter
2 tablespoons Louisiana Pepper Exchange Cayenne Puree
1/2 cup frying oil (use the same oil you had previously used for frying the wings)
1 tablespoon brown sugar
1 tablespoon Killer Hogs AP Seasoning
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
Place wings on a wire cooling rack and pat dry with a paper towel.
Fry wings in 350 degree oil for 10-20 minutes or until a minimum internal temperature of 165.
In a small saucepan, melt 1 stick of butter over medium heat: add 1/2 cup frying oil, cayenne pepper puree, brown sugar, Killer Hogs AP Seasoning, paprika, and crushed red pepper flakes. Stir to combine and keep warm until ready to toss wings.
Place the wings in a large bowl and ladle sauce over the top. Toss to coat and serve with your favorite dipping sauce, white bread, and pickles.