The mastermind behind these little treasures? The sous chef. Now, who doesn’t love fried wings? (I do, me, over here, jumping up and down!) But I’ve always been a bit intimidated by frying at home – the oil, the deep fry thermometer – it all just seemed messy and complicated. Yet, the sous chef had this serious determination to fry these little babies right up, and boy, am I glad we did…
The kick of the Louisiana-inspired dry rub on these crispy gems was perfect – and only enhanced by you know what: the sauce, of course. The cool remoulade – though it had some heat itself – perfectly balanced the spice of the dry rub, and the combination is just music to your tastebuds. Absolutely delicious, and not the least bit difficult. I’d highly recommend this to anyone who loves chicken wings, spice, and um, sauce.
Louisiana Spice-Rubbed Chicken Wings with Cajun Remoulade
Special Equipment:
- Deep fry thermometer
Louisiana Spice-Rubbed Chicken Wings:
- 1 lb. chicken wings, split, wing tips removed
- Salt and pepper for initial seasoning
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 2 tablespoons cumin
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- Canola oil for frying
Cajun Remoulade:
- 1 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon deli-style mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon prepared horseradish
- 1 tablespoon parsley, chopped
- 1 teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
Lets start by preheating the oven to 450 degrees. Next, season your chicken wings with salt and pepper. Once the oven is preheated, pop these bad boys in the oven for 15 minutes. In the meantime, we’ll whip up or spice rub and remoulade. For the spice rub, simply whisk together the chili powder, smoked paprika, cumin, salt, onion powder, garlic powder, oregano, thyme, basil, coriander, cayenne and white pepper. Equally as easy, in a separate bowl, whisk together the ingredients for the remoulade: mayonnaise, ketchup, deli-style mustard, lemon juice, horseradish, parsley, cayenne pepper, Worcestershire sauce, celery salt and minced garlic. Refrigerate until ready to serve.
Next, heat about 2 inches of canola oil in a dutch oven over medium-high heat until the deep-fry thermometer registers 350 degrees. Once the wings are finished in the oven, fry the chicken wings in batches until crispy, about 2 1/2 to 3 minutes. Once fried, place the wings on a cooling rack lined with paper towels underneath for about a minute, transfer to a bowl and sprinkle with the Louisiana spice rub.
And with that, you’re ready to have the chicken wings with your sauce! I mean, sauce with your chicken wings. Whatever your preference. And for these little treasures, I’d recommend your favorite ice cold beer to wash down the spice.
Cheers!
