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The best wings pack flavor into every bite, all the way through. These Bandit wings have flavor and then some. They are marinated overnight, picking up a light soy sauce flavor along with a hint of cumin and chili powder. Sort of southwestern meets Asian.
No Sauce Required
Bandit wings definitely to not require a sauce. You don’t want to hide the fantastic flavors. I did have a little blue cheese dressing on the side for dipping but I used it sparingly. Very sparingly.
Garnishes Are Optional
The original recipe called for garnishing these Bandit wings the cooked wings with black sesame seeds. Apparently they’re as rare as a unicorn here so I went with plain ole ‘normal’ sesame seeds. You get that bit of sesame seed flavor either way. You can order the seeds online, of course.
If you do decide to have a side sauce for dipping, I recommend these little cups. They’re the perfect size for dipping wings!
Also try some of my Bayou Blast wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Bandit Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 teaspoons soy sauce
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 tablespoon black sesame seeds for garnish
Instructions
- Place wings in a large resealable baggie or container.
- Add the soy sauce, cumin powder, salt and chili powder, seal, and shake to coat.
- Refrigerate for 1-4 hours.
- When wings are done serve garnished with sesame seeds.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
