Blackened Dry Wings

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.
Blackened Dry WingsThis is one time I was not shy with the seasoning on my 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. I love dry wings. For a another variation try my garlic Sriracha dry wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Blackened Dry Chicken Wings

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: American
Servings: 4 -8 servings
Author: Mike

Ingredients

For the wings

  • 4 pounds chicken wings separated
  • 4 tablespoons or more, to taste blackened seasoning (I used Zatarain's), divided
  • 1 tablespoon vegetable oil

Instructions

For the wings

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