The best wings pack flavor into every bite, all the way through. These bandit wings have flavor and then some. They are marinated overnight, picking up a light soy sauce flavor along with a hint of cumin and chili powder. Sort of southwestern meets Asian.
Bandit wings definitely to not require a sauce. You don’t want to hide the fantastic flavors. I did have a little blue cheese dressing on the side for dipping but I used it sparingly.
The original recipe called for garnishing the cooked wings with black sesame seeds. Apparently they’re as rare as a unicorn here so I went with plain ole ‘normal’ sesame seeds. You get that bit of sesame seed flavor either way.
My crab-boil wings are also brined overnight for great flavor!
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.
- 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
- 2 teaspoons soy sauce
- 2 teaspoons cumin powder (I used only 1 teaspoon so add to taste)
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 tablespoon black sesame seeds, for garnish (optional)
- Place wings in a large resealable baggie or container.
- Add the soy sauce, cumin powder, salt and chili powder, seal, and shake to coat.
- Refrigerate for 4-8 hours.
- Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
- When wings are done serve garnished with sesame seeds.