20 fresh chicken wings
10 oz Panko
10oz Italian Bread crumbs
1/2 peanut or canola oil
1 gallon Ziplock
1 tbl of salt
1 tbl cayane pepper
1/4 tsp of red pepper
a few shakes of garlic and onion powder
1 bottle of Hidden Valley Spicey Ranch
1 bottle Tabasco Chitpotle hot sauce
InstructionsFire your egg to 325 degrees.
Start with fresh chicken wings wash and pat completely dry. Set aside.
In a bowl combine 10oz Panko and 10oz of bread crumbs. I use the flavored style. 1 Tbl of salt, 1 Tbl of cayenne pepper, 1/4 tsp of red pepper, add a few shakes of garlic and onion powder to taste. Mix thoroughly.
Get a gallon size zippy lock (Now you know who invented the Ziploc bag, lol)bag. Put your dry wings, approx 20, into the bag. Pour in 1/2 of peanut or canola oil. Seal and shake. Grab a pair of tongs (not thongs) and drop a few in the bowl with your dry mix and press down. Flip the wings and repeat. Place on a cookie sheet just to transport them to the egg.
Gently place them on a raised grid with the dome down. Be careful of burning the panko. You will need to flip every 8 minutes or until golden brown on both side.
Now for the dip. This is the best part! Take Hidden Valley Spicy Ranch and pour into a small bowl with 10 (or more) shot of Tabasco Chitpotle hot sauce. Dip or spoon or and enjoy. You can also use this on chicken thighs.NotesNumber of Servings: 4Time to Prepare: 1 hour