Chicken Wings Or Fingers With Hot Dawgie Sauce
March 02, 2016
"I've been making this recipe for a while which I got from the "other site", by 2Bleu. The original recipe indicated to use chicken wings, but I've used cut-up chicken breast chunks (fingers) more often than not. My family, especially my son, loves this recipe and it normally disappears."
- Serving Size: 1 (222.3 g)
- Calories 237.1
- Total Fat - 3.9 g
- Saturated Fat - 1 g
- Cholesterol - 363.3 mg
- Sodium - 535.9 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 1.3 g
- Sugars - 2.3 g
- Protein - 29.7 g
- Calcium - 33.4 mg
- Iron - 4.7 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.1 mg
Into a large bowl, add Catalina dressing, Franks hot sauce or Texas Pete, and chili powder; mix well and set aside.
In another large bowl toss wings or chicken pieces with paprika and garlic powder.
Place flour in a large plastic bag. Add chicken (a few at a time) to the bag, close shut and shake or 'knead' the bottom to evenly coat chicken.
Shake off excess flour from each chicken piece or wing.
Fill a pan with enough oil to deep fry the chicken. Heat oil to approximately 350 degrees F. Fry chicken wings or chicken pieces a few at a time, until juices run clear. ***for wings, fry for 8 - 12 minutes and for chicken pieces, fry 5 - 8***.
Remove the chicken to a paper-lined tray to drain.
Once all the chicken is done, place chicken into the bowl with the Hot Dawgie sauce to coat or serve the sauce on the side. (Note that if using wings, it is best to coat with sauce instead of serving on the side as a dipping sauce).
Transfer chicken to a serving platter and keep warm.
Serve with ranch dressing and celery stalks, if desired.
Tips & Variations
No special items needed.