For your South Carolina Tailgate! I think this is my favorite recipe we have done so far in our SEC Football Tailgate Special. As a matter of fact, Cocky’s Carolina Mustard Wings just might be the best chicken wings I have ever eaten. And I’ve eaten a lot of chicken wings.
Perfectly crispy breading, not greasy. And once you toss them in our one of a kind Carolina Mustard sauce …WOW.
These will certainly be the crave-worthy item that everyone will be raving about.
(Or any tailgate party!) Click here to get the trick to perfect crispy wings, and of course, the secret to the sauce—>
SEC Tailgate Special : The University of South Carolina
We love food and we love football. A perfect pair! This football season, we have a tailgate recipe for every team in the South Eastern Conference.
Our goal: to capture the spirit of each school’s team and make a fun and delicious recipe using local flavor and flair. So we put our football differences aside, and researched every school.
If you have ever been to an SEC Tailgate, you know that food is the only thing that brings opposing fans together. (Besides the fact that we all want to beat Florida!)
If you don’t follow college football or aren’t a fan of the SEC…that’s totally ok. The SEC Tailgate recipes are still awesome for your next party. Or a Tuesday. (We won’t judge.)
This post contains affiliate links to products on which we earn a small commission. Buy This Cook That only promotes companies and products that we have used and love. ♥
Cocky’s Carolina Mustard Wings | South Carolina Tailgate
People, welcome to the chicken wing Promised Land. You have arrived. Please, take a look around and familiarize yourself with the awesome recipe before you.
No joke. This is probably my favorite recipe we have made for our SEC Tailgate special…and quite possibly on our entire blog.
If you like chicken wings, try these. Perfect with our Carolina Mustard sauce, or your favorite wing sauce.
Step one the breading and seasoning.
No egg, no milk, no double dipping. Just toss your fresh (NOT FROZEN!) wings in the flour and seasoning mixture and toss them in the fridge for an hour or two.
This makes a nice light breading that is just right for the perfectly crisp outside you want in a wing.
Fire up your deep fryer! Get your oil to the right temp, and throw the chicken wings into the hot tub until golden. I’m drooling. I’ve got to make these again SOON!
The breading cooks into the chicken skin and forms an addictive coating that keeps the inside moist.
But…let’s not forget the magic to Cocky’s Carolina Mustard wings for your South Carolina Tailgate. Mouth watering. A lot of bold flavor.
Simmer butter, mustard, hot sauce and some more ingredients (recipe at the bottom of the post), until smooth and bubbly.
Coat your yummy wings in a little sauce and serve. The sauce is bold. Tangy. Sweet. Buttery. Spicy. Amazing.
GRATUITOUS PICTURE OF CHICKEN WINGS.
We’ve got a thing for these chicken wings. Be a South Carolina Tailgate Hero. SEXIEST CHICKEN WINGS EVER? MAYBE.
And what goes better with Cocky’s Carolina Mustard Wings than an ice cold beer? Victory.
Gamecock Gameday COMPLETE!
- 1 large pack of fresh chicken wings
- 1 cup AP flour
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp all purpose seasoning of choice
- 1/2 tsp garlic powder
- Oil for deep frying
- 2/3 cup yellow prepared mustard
- 1/2 cup Frank's Red Hot sauce
- 1/2 cup butter
- 2 TB brown sugar
- 2 TB Worcestershire sauce
- 1 tsp black pepper
- 1/2 tsp salt
Cut chicken wings at the joint into wings and drums, discarding the wing tips. Place the wings and drums into a large dish, such as a 9x13 baking pan or other container.
In a bowl, combine flour, cayenne, paprika, all purpose seasoning, and garlic powder. Sprinkle the flour and seasoning mixture on top of the chicken wings. Toss with your hands to coat all of the wings.
Cover and refrigerate for 1 to 2 hours.
In a deep fryer, heat vegetable or peanut oil to approximately 365 degrees. In small batches, fry the chicken wings for about 12 minutes per batch. The wings will be golden brown and no longer pink at the bone. (Your cooking time may vary based on the oil used, cooker, and size of wing.)
Remove from heat, shake to remove excess oil, and drain on brown paper bags or newspaper.
Place a serving in a bowl, and toss with desired amount of sauce and serve hot!
In a sauce pan, combine all sauce ingredients. Heat over medium low heat, stirring frequently until all ingredients are combined and dissolved. Heat to a low boil, then reduce to a simmer for 10-15 minutes. Refrigerate any leftovers.