Chicken Wings... Hot Dawgie Style


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Ingredients Nutrition

  • 10 ounces Catalina dressing
  • 5 ounces texas pete hot sauce (or to desired heat level)
  • 1 teaspoon chili powder
  • 20 fresh chicken wings, separated at joints disposing tips
  • 2 teaspoons paprika
  • garlic powder
  • flour (for dredging)
  • oil (for frying)
  • accompaniments
  • 1 cup bleu cheese salad dressing, for dipping (or Ranch dressing)
  • 4 celery ribs, trimmed and split lengthwise and cut in half


  1. Mix Catalina, Texas Pete, and Chili Powder into large bowl and set aside. In another large bowl toss wingettes with paprika and garlic powder.
  2. Place flour in a plastic grocery bag. Add wingettes (a few at a time) to the bag, twist shut and shake or 'knead' the bottom to coat wings.
  3. Shake off excess flour from wingettes, and drop wingettes into hot oil, enough to fill the pan. Do in batches. Cook about 12-15 min until done.
  4. Place immediately into bowl of Dawgie Wing sauce and toss to coat. Transfer wings to a serving platter and keep warm.
  5. Continue with rest of chicken. Serve with ranch dressing and celery stalks.

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