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 fried 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.
Click here to get the trick to perfect crispy fried chicken 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.)
Cocky's Carolina Mustard Fried Chicken 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 fried chicken wings, try these. Perfect with our Carolina Mustard sauce, or your favorite wing sauce.
Step one the breading and seasoning.
Ingredients Needed:
- Chicken wings
- All purpose flour
- Cayenne pepper
- Paprika
- All purpose seasoning
- Garlic powder
- Oil
- Yellow prepared mustard
- Frank's Red Hot sauce
- Butter
- Brown sugar
- Worcestershire sauce
- Salt + pepper
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.
How to Make Mustard Chicken Wings:
- First, 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.
- Next, cover and refrigerate for 1 to 2 hours.
- Then 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. (See bottom of this post for complete recipe.) 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.
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.
More Tailgating Recipes:
Gator Bait Bites + Swamp Sauce
Kentucky Hot Brown Sliders
Ultimate "South of" Buffalo Wings
Big Orange Smokeys + Checkerboard Relish
Simmer butter, mustard, hot sauce and some more ingredients (recipe at the bottom of the post), until smooth and bubbly.
Coat your yummy fried chicken wings in a little sauce and serve. The sauce is bold. Tangy. Sweet. Buttery. Spicy. Amazing.
GRATUITOUS PICTURES OF FRIED CHICKEN WINGS.
We've got a thing for these chicken wings. Be a South Carolina Tailgate Hero. SEXIEST FRIED CHICKEN WINGS EVER? MAYBE.
And what goes better with Cocky's Carolina Mustard Wings than an ice cold beer? Victory.
Gamecock Gameday COMPLETE!
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Cocky’s Carolina Mustard Fried Chicken Wings | South Carolina Tailgate
Ingredients
For the Wings
- 36 chicken wings
- 1 cup AP flour
- 1 tsp cayenne pepper
- ½ tsp paprika
- ½ tsp all purpose seasoning of choice
- ½ tsp garlic powder
- Oil for deep frying
For the Mustard Sauce
- ⅔ cup yellow prepared mustard
- ½ cup Frank's Red Hot sauce
- ½ cup butter
- 2 TB brown sugar
- 2 TB Worcestershire sauce
- 1 tsp black pepper
- ½ tsp salt
Instructions
For the Wings
- 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!
For the Mustard Sauce
- 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.
I love the idea of a mustard flavored wing! Looks delicious!
WOWZA! This just popped up on Pinterest and I HAD to check it out (being a South Carolina girl). This recipe looks AH MAZE ING and I love the series you're doing!! Brilliant AND delicious!!
Thank you so much! You'd be surprised of the fan reaction I get. You know how it is in the SEC, lol. This wing recipe is one of my favorites and the mustard flavor really pops. Hope you have a chance to try them, and thank you so much for the encouragement.
Oh, and GO VOLS! 🙂
Made these for super bowl weekend. They were excellent. I'd suggest putting the wings on a cooling rack in a baking sheet after breading them to let them dry on all sides. They were great even without the sauce.
I am so glad you loved them....great call on the cooling rack, too. I use this same method with a lot of different sauces, works out great every time. I appreciate you taking the time to let us know. 🙂
This recipe is amazing! How long would I be able to keep the sauce in the fridge for? I like the thought of keeping it stored.
You can store it for 10 - 14 days sealed in the fridge.
I usually bake/grill my wings and don't fry them. (I know, I know...) Has anyone tried these this way or have any suggestions?
I have a friend who has made these grilled (with no coating) and used the mustard sauce. They turned out great. You can also follow our cooking instructions for Baked Chicken Wings here if you want the coating. The end texture isn't quite as crispty but they taste great. https://buythiscookthat.com/easy-baked-chicken-wings/