Do we really need a reason or excuse to make chicken wings? For me… The answer is No.
However football season is back in full swing and what better food to be munching on while watching all the action is some spicy chicken wings. This recipe is nothing fancy but the process of combining the dry ingredients and then adding the oil to make a paste allows a nice crust to form on the wings while cooking. If you have a some people over and need another munchie on the menu… you could always try some knock out chicken nachos.
- 1 (5 lbs) bag Chicken wings
- 1 tablespoon Cayenne
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon Onion powder
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup vegetable oil
- Rinse Chicken and pat dry.
- If wings are whole, cut off and discard pointed tip and halve wings at the main joint
- In food processor or blender, combine all remaining ingredients, EXCEPT oil.
- Process until well blended.
- With machine on, slowly add in oil and process until a thick paste forms.
- In a large bowl, combine wings and paste.
- Toss until wings are well coated.
- Cover and refrigerate over night.
- Broil or grill wings until nicely browned outside and cooked through.
- Serve warm or at room temp.
One of my favorite parts of this chicken wing dish is the dipping sauce. The blue cheese dip goes very well and is a nice balance with the heat of the chicken wing.
Blue Cheese Dipping Sauce
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 8 ounces blue cheese
- 1 teaspoon hot red pepper sauce
- 1/2 teaspoon Worcestershire
- 1/2 teaspoon salt
- Place all the ingredients in a food processor or blender and process on high speed until smooth, about 2 minutes.
- Pour into a decorative bowl.