Why It Works
- Resting the seasoned wings on a wire rack for 8 hours helps them crisp up faster on the grill.
- Adding baking powder to the rub further increases the crispiness of the skin and enhances browning.
- Spiking the Buffalo-style sauce with a little Worcestershire adds welcome savory notes.
Personally, I only have a passing interest in the Super Bowl itself, and my fanaticism ensues with a crazy night of wings that invariably ends with my face painted with bright orange sauce. I proudly wear that mask as a testament to my love for those little crunchy, meaty morsels, as well as my never-ending dedication to developing new and better recipes, like grilled Cajun hot wings.
These were a product of an intense Cajun kick—which has so far brought an incredible jambalaya and amazing ribs. Like most else I made during this time, the wings started with a coating of Cajun seasoning, but I added in some baking powder to get that crispy skin I'm looking for.
After an eight-hour rest in the fridge, the seasoned wings were grilled over indirect heat until blistered and crunchy, then tossed in a simple sauce of butter, Louisiana-style hot sauce, and Worcestershire.
My friends unanimously agreed that these were some of the best wings I'd ever made (and I've made a lot of wings). The highly seasoned skin gives them an earthy and spicy coating and the sauce has a complexity that goes beyond the standard Buffalo. They're certainly Super Bowl party-worthy, and I'm sure they'll be in the mix, among a few other favorites as well.
For the Rub:
1 tablespoon baking powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 pounds chicken wings, cut into drumettes and flats
For the Sauce
1/4 cup butter
1/4 cup Louisiana-style hot sauce
1 tablespoon Worcestershire sauce
In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne.
Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with seasoning mixture, tossing to evenly coat. Arrange wings in a single layer on a wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours or overnight.
When ready to grill, melt butter in a small saucepan over medium heat. Stir in hot sauce and Worcestershire sauce. Set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and browned, about 45 minutes.
Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer to a platter and serve immediately.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 94g||121%|
|Saturated Fat 37g||184%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 20mg||102%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|