Description
Spicy Panko Crumbed Chicken Wings with Chili Cheese Dip are the perfect mix of crunch and heat. Serve this easy party recipe with homemade cheesy chili dip for game day or family night.
Ingredients
Units
Scale
Chicken Wings:
- 1 packet chicken wings
- 2 tsp Cajun spice
- 2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp garlic salt
- 1/2 cup flour (for dipping)
- 3 eggs, lightly whisked
- 2 cups Panko breadcrumbs
- Zest of 1 large lemon, grated
- 2 tsp garlic and herb seasoning
- 5 sprigs fresh thyme, chopped
- Canola oil for frying
- Lemon wedges for serving
Chili Cheese Dip:
- 3 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 2 tsp dried chili flakes
- 1 tsp cayenne pepper
- 1 tsp paprika
- Salt and black pepper, to taste
- 1/2 cup mature cheddar cheese, grated
Instructions
Chicken Wings:
- Wash and pat dry the chicken wings.
- Season with Cajun spice, cayenne pepper, paprika, and garlic salt.
- Prepare three bowls: one with flour, one with whisked eggs, and one with Panko breadcrumbs mixed with lemon zest, garlic herb seasoning, and chopped thyme.
- Dip each wing in flour, then egg, and finally coat in the breadcrumb mixture.
- Place coated wings in the fridge for 30 minutes to set the crust.
- Heat canola oil in a deep pan.
- Fry wings until golden brown and cooked through. Drain on paper towels.
- Serve hot with chili cheese dip and lemon wedges.
Chili Cheese Dip:
- Melt butter in a saucepan. Whisk in flour to make a Roux.
- Slowly add milk, whisking until smooth and slightly thickened.
- Stir in chili flakes, cayenne, paprika, salt, and pepper. Simmer briefly.
- Add grated cheddar and stir until melted.
- Serve warm with the crispy chicken wings.
Notes
Created, prepared, tried, and tested by Gail
