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Cajun Hot WingsAppetizers & Beverages
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Submitted by Brandy Cavitt
on Tuesday, August 23, 2005
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
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Hot Hotter or Hottest...your choice when cooking these wings. |
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| Ingredients |
| 1 16 oz. bottles of hot sauce. Louisiana Brand for mild, Crystal Brand for medium, or Melinda's XXX for hot. |
It is highly recommended that you do NOT use TABASCO for this sauce |
| 2 sticks of whole, salted butter |
1/3 cup buttermilk |
| 1/4 cup mustard |
Salt, black pepper, red pepper |
| Juice of one lemon |
32 chicken wings, tips cut off, drums divided from wings |
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| | | Directions | Combine the buttermilk, hot sauce, mustard and lemon juice and coat wings. Season with salt, pepper, and red pepper to your liking. Put this in the refrigerator and marinate for at least 6 hours prior to cooking. Preheat oven to 340 degrees. Heat charcoal pit to about 300 degrees. Sear chicken wings on both sides until they are crispy and brown. They do not necessarily have to be cooked through at this point. Place wings in a baking container and bake wings in the oven for an additional 45 minutes-1 hour until wings are dark golden brown and extra crispy. Coat with sauce using ladle. For those who want messier wings vs. crispy wings, take half the sauce and bake the wings in the sauce, using reserve to coat when the wings are done cooking in the oven. Serve with Ranch or Blue Cheese dressing and celery stalks.
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