Visit my other site, For The Wing, for all things chicken-wing!
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.
This 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
For the wings
- Place the wings into a resealable bag or container.
- Add 3 tablespoons of the blackened seasoning and the oil.
- Seal and shake well to coat.
- Let wings marinade for 1-3 hours.
- Transfer cooked wings to a bowl and sprinkle with the remaining blackened seasoning.
- Toss gently to coat.
- Serve with your favorite dipping sauce.
Nutritional values are approximate.