Visit my other site, For The Wing, for all things chicken-wing!
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.
I 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.
Quaker Steak & Lube Thai ‘R’ Cracker Chicken Wings
Ingredients
For bone-in wings (2 hours prep time)
- 3-4 pounds chicken wings flats and drumettes
- 1 batch Fire-Eater Poultry rub
For boneless wings (20 minutes prep time)
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper or more
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- 1 large egg
- 1 cup whole milk buttermilk works well too
- 3 chicken breasts boneless, skinless, cut into 1/2-inch chunks or strips
- oil for frying
Instructions
For the bone-in wings
- Place the wings into a large resealable baggie or container.
- Combine all of the rub ingredients except for the oil and sprinkle over the wings. Seal and shake to coat.
- Open container and add the oil. Seal again and shake to coat.
- Refrigerate for 1-3 hours.
- Remove wings from container.
- When wings are done, transfer to a large bowl and pour the Thai ‘R’ Cracker sauce over them. Toss to coat.
- Serve with Ranch dipping sauce or more Thai ‘R’ Cracker sauce.
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.
Notes
Nutrition
Nutritional values are approximate.
