Spicy Chicken Wings

Authentic Buffalo wings combine a spicy marinade, blue cheese dressing for dipping, and celery sticks. These are not those, just a simple way to present chicken wing sections as zingy, have-another-sip-of-beer appetizers.

Fri, Jan 15 2010 at 3:40 PM

Related Topics:

Beer, Recipes

Spicy Chicken Wings

Ingredients

1 dozen chicken wings
1 tablespoon kosher salt
1⁄4 teaspoon dried thyme
1⁄4 teaspoon dry mustard
1⁄4 teaspoon sweet paprika
1⁄8 to 1⁄4 teaspoon cayenne
1⁄8 teaspoon ground white pepper
1 tablespoon oil

Time Estimates

Prep time: 10 min. plus a few hours for marinating

Cook time: 35 min.

Total time: 45 min.

Preparation

Divide the wings at the first (elbow) joint.
Cut away any excess skin and fat. For the upper pieces, cut the meat and skin free from the bone at the smaller end, and scrape and push the meat halfway up toward the large end. For the middle sections, cut all around about 1⁄4 inch above the upper joint, cutting through skin and tendon, and cut between the two bones where they meet at the other (open) end.
Bend the wing tip backwards until one of the two bones comes free; push this bone out one end or the other, then cut off and discard the wing tip.
Loosen the meat and skin from one end of the remaining bone and push the meat toward one end. You should have 24 pieces, each with a bit of protruding bone to serve as a handle.
Combine the salt, thyme, and spices and sprinkle over the wing pieces in a bowl.
Add the oil and toss to coat evenly.
Marinate for a few minutes to several hours.
Preheat the oven to 375˚F.
Spread the wing pieces in a shallow baking dish and bake 35 minutes, or until the juices run clear.
Serve hot or warm.

Yield

Makes 24 pieces

Good to know

The technique of partially boning the wing sections into tiny drumstick shapes is optional but makes for less messy eating. If you don’t want to bother and have plenty of napkins, just cut the wings apart at the joints and discard the tips.

Which beer should I drink with this?

You name it, with the usual caveat about very hoppy beers and very spicy foods.

Also from The Microbrew Lover's Cookbook:

• From the Beer Belt

• Pizza and Beyond

• From the Spice Bazaar

• Malt and Hops, Meet Ginger and Soy

• From the Home of the Chile Pepper

• Beer in the Melting Pot

Go back to The Microbrew Lover's Cookbook index page.