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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. If you haven’t tried dry wings (they are wings without any sauce) you really need to stop reading right now and make some.
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.