Quaker Steak and Lube Thai ‘R’ Cracker Chicken Wings

When I can’t get to the nearest Quaker Steak & Lube (about 2 hours from here in Indy), I do the next-best-thing and make my version of their wings here. I make two versions, bone-in (using Fire-Eater rub) or boneless (triple battered and fried). I then coat the wings in sauce. This time I used the insanely good Thai ‘R’ Cracker sauce. It’s got a bit of kick, but not so much that you’re gonna cry. And it’s got a bit of sweet to it too. It’s perfect with a bit of cool Ranch sauce on the side. Or serve the wings with more Thai ‘R’ Cracker sauce for a more kicked-up dipping sauce.

Quaker Steak and Lube Thai 'R' Cracker Chicken WingsI cooked my bone-in wings on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000 modification, but you can cook them on the grill, in the oven, or in a deep fryer. My boneless version is cooked in a deep fryer or in a few inches of oil in a Dutch oven.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Quaker Steak & Lube Thai 'R' Cracker Chicken Wings

Course Main
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
Author Mike

Ingredients

For bone-in wings (2 hours prep time)

For boneless wings (20 minutes prep time)

  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon or more cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1 large egg
  • 1 cup whole milk buttermilk works well too
  • 3 skinless boneless chicken breasts, cut into 1/2-inch chunks or strips
  • Oil for frying

Instructions

For the bone-in wings

For the boneless wings

  • Combine the flour, salt, pepper, cayenne, garlic powder and paprika in a pie plate or shallow bowl.
  • Whisk together the egg and milk in another pie plate or shallow bowl.
  • Working in batches, dip the chicken into the egg mixture, coating well.
  • Shake off excess egg mixture and then roll the chicken in the flour mixture, coating well.
  • Shake off excess flour mixture and return the chicken to the egg mixture, coating well.
  • Shake off excess egg mixture and return the chicken to the flour mixture, coating well.
  • Shake off excess flour mixture and place chicken on a plate and refrigerate for at least 20 minutes.
  • Heat oil in a deep-fryer or Dutch oven to 375 F.
  • Working in batches, fry chicken until golden brown and the chicken is done, 5-6 minutes. Remove to a paper towel-lined plate.
  • Transfer chicken to a large bowl and pour the Thai 'R' Cracker sauce over them, or serve the sauce on the side for dipping. Toss to coat.
  • Serve with Ranch dipping sauce or more Thai 'R' Cracker sauce.

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