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 Wesson Canola Oil, for frying
2 tbsp paprika
1 tbsp onion powder
2 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
3/4 cup all-purpose flour
4 lbs. spit chicken wings (tips discarded)
3/4 cup Louisiana Hot Sauce, divided
1 1/2 cups Wesson Mayonnaise (See directions below on how to make)
