Bubba Tim's BCS
Championship Wings
Go Gators!

Ingredients:
20 fresh chicken wings
10 oz Panko
10oz Italian Bread crumbs
1/2 cup peanut or canola oil
1 gallon Ziplock
1 tbl of salt
1 tbl cayane pepper
1/4 tsp of red pepper
a few shakes of garlic and onion powder
1 bottle of Hidden Valley Spicey Ranch
1 bottle Tabasco Chitpotle hot sauce
Instructions:
Fire your egg to 325 degrees with the legs of your plate setter up.

Start with fresh chicken wings wash and pat completely dry. Set aside.

In a bowl combine 10oz Panko and 10oz of bread crumbs. I use the flavored style. 1 Tbl of salt, 1 Tbl of cayenne pepper, 1/4 tsp of red pepper, add a few shakes of garlic and onion powder to taste. Mix thoroughly.

Get a gallon size zippy lock (Now you know who invented the Ziploc bag, lol)bag. Put your dry wings, approx 20, into the bag. Pour in 1/2 cup of peanut or canola oil. Seal and shake. Grab a pair of tongs (not thongs) and drop a few in the bowl with your dry mix and press down. Flip the wings and repeat. Place on a cookie sheet just to transport them to the egg.

Gently place them on the grid with the dome down. Be careful of burning the panko. You will need to flip every 15 minutes until golden brown on both side.

Now for the dip. This is the best part! Take Hidden Valley Spicy Ranch and pour into a small bowl with 10 (or more) shots of Tabasco Chitpotle hot sauce. Dip or spoon on your wings and enjoy. You can also use this Egg-cipie on chicken thighs. Just heat the dipping sauce up a little and pour over the thights at plating.