Can I use a different hot sauce?

Yes. Any vinegar-forward Louisiana-style hot sauce similar to Frank's should work well. Use a sauce you like, since it will flavor the marinade without making the wings overly spicy.

Can these wings be baked or air-fried instead of fried?

The recipe is written for deep-frying, which gives the crispiest result. You could bake or air-fry them, but the coating and texture will be different, so watch closely and expect a less even crust.

Do I need peanut oil?

Peanut oil is a good choice because it handles high heat well and has a neutral flavor. If needed, you can substitute another frying oil with a high smoke point, such as canola or vegetable oil.

Can I make the wings ahead of time?

You can marinate the wings ahead of time, but for the best coating, dredge and fry them close to serving time. If needed, keep fried wings warm in a low oven briefly before serving.

How do I know when the wings are done?

They should be deep golden brown after 8-10 minutes at 375F. For best safety and accuracy, the thickest part of the wing should reach at least 165F internally.

Can I use The Spice House Greektown Seasoning on other chicken cuts?

Yes. The flour mixture should work well as a fried chicken coating for pieces like drumsticks or thighs, though larger cuts will need a longer frying time to cook through.

Recipes

Billygoat Wings

I made chicken wings for Super Bowl XL and decided I needed a couple of recipes for people who do not like hot/spicy wings and came up with this. I expect it would make a great general fried chicken coating as well.

Submitted by: Paul Erbe from Mount Prospect, IL
Yield: 1 dozen chicken wings

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Greektown Seasoning

$8.99

Ingredients

chicken wings, tips removed and separated at the joint 12
: Marinade
buttermilk 1 cup
Louisiana hot sauce (like Frank's) 1/4 cup
Dredge Mix: Flour
flour 1 cup
salt 1 teaspoon
Greektown Seasoning 1 Tablespoon
of freshly ground white pepper pinch

Preparation Instructions:

Prepare wings by removing the wing tip and separating the section at the joint. Place the wings in a non-reactive bowl and add the buttermilk and hot sauce. Mix and refrigerate for a least one hour.

Drain wings in a colander. Mix flour dredge ingredients and put in a strong paper bag. Add one third of the wings at a time and shake to coat evenly with flour mixture.

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