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Quaker Steak & Lube Thai 'R' Cracker Chicken Wings
This sauce has a bit of kick, but not so much that you’re gonna cry. And it’s got a bit of sweet to it too.
Course
Main
Cuisine
American
Keyword
Asian wings
Prep Time
1
hour
hour
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
45
minutes
minutes
Servings
6
Calories
514
kcal
Author
Mike
Ingredients
Quaker Steak and Lube Thai R Cracker Wing Sauce
to taste
Ranch dipping sauce for wings
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.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy
.
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
Nutritional values do not include rub or sauce.
Nutrition
Calories:
514
kcal
|
Carbohydrates:
18
g
|
Protein:
51
g
|
Fat:
25
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
202
mg
|
Sodium:
1025
mg
|
Potassium:
706
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
475
IU
|
Vitamin C:
2
mg
|
Calcium:
75
mg
|
Iron:
3
mg