CAJUN DEATH WINGS
Welcome. The Chef’s Canvas is where we push culinary creations right off the edge. Spice is the name of the game, and we are going to show you how we take cooking at home to the next level here at Poor Vida Hot Sauce. This one is super easy, but also super hot, and not for the faint of heart. We are going to show you how to make wings at home without a deep fryer that come out to perfection. A nice air fryer will do the job (modify as needed), but most modern ovens have an air fry or convection roast setting that will do the trick.
INGREDIENTS:
- 1 – 2 pounds separated chicken wings
- 4 cups water
- 3 tablespoons salt
- 1 teaspoon aluminum free baking powder (not baking soda)
- Poor Vida Cajun Death Seasoning
- Olive Oil (to coat sheet pan if you aren’t using a wire rack)
RECIPE:
- In a large bowl, stir together water, salt and baking powder until dissolved.
- Add wings, making sure all are fully submerged. Refrigerate for at least 2 hours, up to 12 hours in mixture.
- Preheat oven to 250 degrees.
- Line sheet pan with foil, and coat with cooking spray / olive oil, or place wire rack (preferred) on top of lined cookie sheet / shallow pan.
- After 2 hours (minimum) remove wings from brine, and place in / on cooking tray. Shake excess moisture, but do not pat dry. Bake at 250 degrees for 30 minutes.
- Remove cooking sheet from oven, flip wings over, and increase oven temperature to 425 degrees, then continue baking until golden brown / crispy. Usually 40 – 50 minutes. For smaller wings, decrease to 30 – 40 minutes.
- Remove wings from oven, and place into a large bowl. Shake desired amount of Cajun Death seasoning onto wings and toss (the more seasoning, the hotter the wings will be).
- Serve immediately after tossing for best results.
- Caution: This seasoning is not a joke. HOT!!
Leave a Reply