This recipe recipe is inspired by Sonja Budden. She invited me over for wings one evening and served these delicious dry spiced wings...
Makes 2 to 4 servings ...
18 chicken wings (about 3 pounds)
1.5 ounces cajan spice
1.5 ounces cayenne pepper
1.5 ounces sweet paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon black pepper
Preheat deep fat fryer to 360°F.
In a small container with a tight fitting lid, combine all spices and shake to mix well. Set aside.
Cut wing tips off at joint; cut each wing in half at joint.
Divide wings into 2 batches. Fry each batch approximately 8 - 12 minutes until golden brown.
Drain well on paper towels.
In a container with lid or brown paper bag, shake wings with several tablespoons of spice, to taste. Serve with blue cheese dressing , carrot and celery sticks.
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