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Bubba Tim`s BCS Champion Wings
Description:Crunchy Chicken Wings with a twist

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


Fire 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.

Number Of Servings:4Source:Bubba Tim
Vegetarian:NoTime To Prepare:1 hour
Date:Thu 08 Jan 2009 21:23:20 UTCViewed:7807 times
Author:Bubba TimEmail:
Rating:4,94 (36 votes)

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TrakkComment added on: Wed 14 Jan 2009 23:09:05 UTC
Two times in the recipe you mention 1/2 of peanut or canola oil. Is that 1/2 cup? THANKS
rsammisComment added on: Mon 26 Jan 2009 01:50:20 UTC
Same question re how much oil?
bubbatimComment added on: Fri 30 Jan 2009 11:42:15 UTC
1/2 cup of oil, sorry
zippylipComment added on: Sun 01 Mar 2009 23:54:56 UTC
the more chipotle sauce you add, the better
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