BLACKENED CHICKEN WINGS

View fullsize

Blackened Chicken Wings

Blackened Chicken Wings

Simple and delicious chicken wing recipe…

Yield: 4 servings

PREP IT!

For Brine:   

• 16 whole Chicken wings or 32 Chicken wing sections, skin on, bone in, cleaned

• For rinsing Citrus or vinegar of your choice

• ¼ cup or ½ pouch Taste Tutor Brine

• 1 quart Water, cold

For Blackened Chicken Wings:

• 2 tablespoons Taste Tutor Smoked 101 Seasoning

• 6 tablespoons Taste Tutor Blackening Seasoning

MAKE IT!

1. In a large bowl, dissolve Taste Tutor Brine in cold water.

2. Add cleaned chicken to brine and tightly cover bowl with plastic wrap or a lid. Store on the bottom shelf of the refrigerator. Allow chicken to brine for 4 hours to overnight.

3. Remove the chicken from the brining liquid. Pat chicken dry with paper towel and place in a large bowl. Season with Taste Tutor Smoked 101 Seasoning, Taste Tutor Blackening Seasoning, and toss to coat.

4. Preheat oven to 450F. Place chicken wings skin side up onto a large foil or parchment lined and oiled sheet pan. Be sure not to stack chicken and be sure entire surface of skin is exposed with about ½ inch between each piece of chicken.

5. Roast for 20-30 minutes until chicken is cooked through to 165F and skin is crispy.

6. The chicken wings can also be air fried in batches until cooked through.

7. Serve hot and enjoy!

Tip: Also great on the grill!

Reheat leftovers: on the stove top or in the microwave.