Cajun Wings with Dip - Wesson
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
Yields
6
Directions
- Preheat Wesson Canola Oil to 360°F in a large heavy bottom pot or deep fryer
- In a bowl, whisk together paprika, onion powder, garlic powder, oregano, thyme, salt, pepper, cayenne pepper and flour
- Toss chicken wings with flour mixture to coat
- Fry wings in batches for 8 minutes or until wings are cooked through and golden crisp. Place wings in a large heat proof bowl and drizzle with 1/3 cup of hot sauce, if desired
- For dip, mix 1 ½ cups of Wesson Mayonnaise with remaining hot sauce and serve with wings
- To make Wesson Mayonnaise: In a bowl whisk egg yolks, white wine vinegar, Dijon mustard, water, and salt. Drizzle in 2 cups of Wesson Canola Oil, whisking. It will be thin but slowly thicken as more oil is added. Store in the fridge for up to one week
Ingredients
- 6 cups ea Wesson Canola Oil, for frying
- 2 tbsp ea paprika
- 1 tbsp ea onion powder
- 2 tsp ea garlic powder
- 1 tsp ea dried oregano
- 1 tsp ea dried thyme
- 1 tsp ea salt
- 1/2 tsp ea ground black pepper
- 1/2 tsp ea cayenne pepper
- 3/4 cup ea all-purpose flour
- 4 lbs. ea spit chicken wings (tips discarded)
- 3/4 cup ea Louisiana Hot Sauce, divided
- 1 1/2 cups ea Wesson Mayonnaise (See directions below on how to make)