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I really love ‘dry’ chicken wings. By dry I mean not pre-sauced. Not ewwwy dry. Good dry. And they don’t have to be complicated either. Like these black pepper wings. Salt. Pepper. Wings. Well, ok, I did have a dipping sauce, but it’s the fantastic out-of-the-bottle Stubb’s Black Pepper Anytime sauce, which is also great as a marinade. The combination of generous amounts of pepper on the wings and pepper in the sauce made for a mighty fine peppery wing extravaganza!
You don’t want to be shy with the black pepper on these black pepper wings. You want that pepper kick, and even a bit of pepper heat, to come through in every bite.
Stubb’s also makes a wicked habanero sauce that is fantastic on wings.
These little sauce dipping cups are great for serving dipping sauces, if I use them. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even for serving salad dressing.
- Durable 2.5 oz capacity stainless steel sauce cups…
- Height: 1.8 inches, Diameter (mouth): 2.4 inches…
Also try my crazy good and different chipotle pumpkin wings.
Black Pepper Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes
- ¼ cup vegetable oil
- 1 tablespoon Kosher salt
- 2 tablespoons ground black pepper more or less, plus a bit more for garnish
- Stubb's Black Pepper Anytime Sauce
Instructions
- Place wings in a resealable bag or container.
- Add oil and salt and pepper, seal, and toss to coat. Refrigerate for 1 hour.
- When wings are done, sprinkle with a bit more pepper.
- Serve with more sauce for dipping.
Notes
Nutrition
Nutritional values are approximate.
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