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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. The flavors are amazing and the chicken comes out super tender and juicy.
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. If I’d known then what I know now, I wouldn’t have gotten the dressing out. I just didn’t need it.
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.
- 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 1-4 hours.
- When wings are done serve garnished with sesame seeds.
Nutritional values are approximate.