I love blackened chicken. I make a mean blackened chicken Alfredo dish. Being that I’ve been on a major chicken wing kick lately (ever since discovering dry wings), I wanted to get that great blackened seasoning flavor on a wing. And I did. Oh, did I. Blackened dry wings are truly a great thing. Spicy, with hints of onion and garlic. Great eats. I found myself licking all the seasoning off my fingers and still craving more.
More is Better
This is one time I was not shy with the seasoning on my blackened dry wings. I usually like to be a little light, just so I can still taste the chicken. But blackened seasoning has to be over-the-top. It can’t be done lightly or there just isn’t any point to it. After all, I love dry wings, and this is a great reason why. You get fantastically seasoned wings and you can taste it. Since there’s no sauce, the flavors aren’t buried away.
Also try some brown sugar curry wings. They’re different and delicious!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Blackened Dry Wings
Ingredients
- 4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons vegetable oil
- 4 tablespoons blackened seasoning divided
Instructions
- Place the wings into a resealable bag or container.
- Add the oil and 3 tablespoons of the blackened seasoning. Seal and shake well to coat.
- Let wings marinade for 1-4 hours.
- Transfer cooked wings to a bowl and sprinkle with the remaining blackened seasoning. Toss gently to coat.
- Serve with your favorite dipping sauce.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
