Crispy Cajun Chicken Wings
Baking wings can create deliciously crispy results, but they do require a bit of patience. Put the wings into a hot oven completely undressed--no seasoning, no oil. Wings have enough fat on them to cook this dish without the addition of extra oil. Keep them in there until the fat renders off and the skin stops looking "wet". When the skin looks like it's starting to crisp up, remove the wings from the oven and toss them in seasoning. The put them back in the oven for 10 or 15 more minutes, so the coating bakes onto the skin and it all turns gloriously crisp.
When you pull the chicken back out of the oven, toss it once more in some additional seasoning to give it an extra boost. Serve with blue cheese dressing, carrots, celery, and plenty of napkins.
- 1 cup sour cream
- 4 ounces bleu cheese crumbles
- 1 Tablespoon plus 1/2 teaspoon Fine Sea Salt, divided
- 1/2 teaspoon Black Pepper Fine Grind
- 1/2 teaspoon California Garlic Powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 2 Tablespoons fresh parsley, chopped
- 4 pounds chicken wings
- 1/4 cup Cajun Seasoning
- In a small bowl, combine sour cream, blue cheese, 1/2 teaspoon Fine Sea Salt, Black Pepper Fine Grind, California Garlic Powder, Worcestershire sauce, lemon juice, and parsley. Mix well. Cover and refrigerate for at least one hour.
- Preheat oven to 450°F. On When it is ready, place wings on baking sheets and and bake for 30-40 minutes, or until skin stops looking "wet" and starts to look crisp.
- While wings are baking, in a medium bowl, combine Cajun Seasoning and 1 Tablespoon Fine Sea Salt and mix well.
- When wings start to look crisp, remove them from the oven. Place them in a large bowl and toss with 3/4 of the Cajun Seasoning mixture. Reserve 1/4 cup of mixture. Put wings back on baking pans and back in the oven.
- Bake 10-15 minutes longer, or until wings have crisped up with seasoning on them. Remove from oven and toss one more time with remaining Cajun seasoning mixture.
- Serve with bleu cheese dressing and celery and carrot sticks.
