Freaking Hot Party Wings
Serves 1 or more, as multiplied (see below).
By Dennis W. Viau; an original recipe.
The Coating Mix below makes a lot. I store it in a jar and use it often. For the marinade, made enough as needed. The marinade ingredients are enough for 3 to 6 chicken wings. Multiply as needed for larger portions.
Ingredients:
Coating Mix:
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon ground sage
1 teaspoon dried basil; ground
1 teaspoon dried marjoram; ground
2 teaspoons pepper
2 tablespoons salt
2 tablespoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon MSG (monosodium glutamate, found as Accent in stores) (optional)
4 cups all-purpose flour
Marinade:
2 fluid ounces (60ml) Zatarain’s Concentrated Shrimp & Crab Boil*
1 tablespoon House of Tsang Mongolian Fire Oil*
1 tablespoon Cajun’s Choice Creole Seasoning*
2 tablespoons of the Coating Mix above
*Available on Amazon and in some grocery stores and/or Asian markets
Chicken:
As needed, party wing pieces (wingette and drumette)
Directions:
Assemble the Coating Mix, blend well, and store in an air-tight jar until needed. This can be used for making fried or roasted chicken pieces.
For a spicy coating, use some of the Coating Mix above and add a tablespoon or two of the Creole Seasoning. Blend and set aside until needed.
Blend the marinade in a bowl. Pour into a ziplock bag and add the chicken wing pieces. Seal the bag and allow the chicken to marinade in the refrigerator 20 minutes, turning occasionally to flavor evenly.
Remove the chicken from the marinade and dredge in some of the spicy coating mix. Place on a parchment paper lined sheet tray or in the basket of an air fryer. Bake at 375° (190°C) 20 to 25 minutes, or longer if cooking many wing pieces, or 20 minutes at 290°F (143°C) in an air fryer. Avoid crowding the pieces for the best crispy results.
If desired, serve with your favorite dipping sauce, such as ranch dressing or spicy marinara.
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