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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 29 2014

Big Game Food - Spicy Cajun Style Chicken Wings

    3 pounds chicken wings
    2 tablespoons Canola or olive oil
    3 teaspoons minced garlic
    juice of 2 lemons, about 5 to 6 tablespoons
    1 tablespoon plus 1 teaspoon Worcestershire sauce
    1/3 cup ketchup
    3 green onions, chopped, plus more for garnish, if desired
    1 tablespoon Tabasco sauce
    1/2 teaspoon dried leaf thyme
    1 teaspoon ground cayenne pepper or red pepper flakes
    2 tablespoons brown sugar, packed
    1/2 teaspoon ground black pepper

    ***Glaze***
    remaining marinade
    2 tablespoons honey or agave syrup
    1/2 teaspoon cayenne pepper, optional

Wash chicken wings and pat dry. Cut wing tips off and discard. Cut the wings at the joint.

In a large food storage bag or glass bowl, combine the oil, garlic, lemon juice, Worcestershire sauce, ketchup, chopped green onions, Tabasco, thyme, 1 teaspoon cayenne or pepper flakes, brown sugar, and black pepper. Add the chicken wings and coat well. Seal the bag or cover the container and marinated for 4 hours.

Line a roasting pan with foil and place a cooling or broiling rack in the bottom of the pan. You might have to use 2 pans and racks, but be sure to line them with foil to avoid a difficult-to-clean mess.

Heat the oven to 375°.

With tongs, remove chicken wings and arrange on the rack(s).

Pour the remaining marinade into a saucepan and add 2 tablespoons of honey or agave syrup and 1/2 teaspoon cayenne pepper, if desired. Bake the chicken wings for 50 to 60 minutes, turning about halfway through, and basting occasionally with the reserved marinade.

Arrange in a serving dish and sprinkle with fresh chopped green onion, if desired.

Makes about 50 to 60 pieces, depending on the size of the wings.