There are endless recipes of chicken wings. We create our own or follow recipes from other cooks and chefs. I am sometimes lazy and don’t mind at all using someone else’s recipe to create my own creation as long as he or she uses fresh ingredients. Don’t we all do that?
Adding dried or fresh spices is a great way for me to accomplish the taste I want. Because many of my friends and family members suffer from high blood pressure, I have to make sure that any my dishes have to right amount of salt or no salt at all. I usually do not use a sodium-based spice because adjusting the amount salt is sometime a challenge. The only sodium based spice I prefer using is a low sodium chicken bouillon cube or powder because it is easier to use than making chicken stalk all the time.
Dried spices are a favorite in my kitchen because they are easier to store. I often make a wet spice mix with fresh herbs but use it mostly to marinate and cook meat. Lately I have been using one of my favorite hot sauce and Pikliz when I am cooking because the latter is a must in Haitian cuisine. A hot sauce is spicy can compliments many dishes but sometimes it can be too overpowering. Many Haitians use Pikliz to spice any types of cooked dishes, which is fine also. I do the same sometimes. Pikliz is a mixture of pickled cabbage, carrots, green peas with hot peppers and spices.
With my Spicy Roasted Chicken Wings I use both a hot sauce and Pikliz because they add more definition to the wings and the hot sauce I have is very flavorful. The dish may be a bit too hot for some people but a little bit goes a long way. It is so funny that my sweetheart won’t even start eating his meal without any sort hot sauce. He loves hot sauce and when he finds a good one it is hard to steer him away from it. Hot Sauce of not, I always make sure that a jar of Pikliz is on my dining table.
For my recipe I mostly use a mixture of dried spices because it was very easy for me to create and re-create. You may not have all the ingredients at hand but you can certainly improvise. This is what I like to do! I take a recipe and improvise, and create the taste I want. Beside the two spicy ingredients, spices such as Italian Seasoning, garlic powder and cumin added a delicious flavor to the wings. Because I needed the wings to have a sweet taste to counteract the hot ingredients, I added honey. What an addition!!! So delicious and compliments the wings to perfection! For another kick of whatever I call it, which you might consider a special ingredient, I added Dijon mustard. What a marvelous idea that was! I think I sound like I am going overboard now. 🙂
I do not wish to bore you too much but I think my chicken wings recipe is worth a try not because you may like spicy food but because it is always good to try new recipes. So go ahead and try it! Even add it to your list of favorite Chicken wings recipe.
To make Pikliz follow this link: Pikliz Recipe
- 4 pounds chicken wings tips removed
- Vinegar and water to clean the chicken wings
- 1 ½ tablespoon Italian Seasoning
- ¼ cup olive oil
- 1 teaspoon salt
- 1 ½ teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 tablespoons Pikliz
- Ground pepper to taste and additional salt to taste
To make the basting sauce
- ½ cup honey
- 1/8 teaspoon gourmet hot sauce
- 1 teaspoon Dijon mustard
- Seasoned rice vinegar
- Salt to taste
- Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Wash wings with vinegar and water. Pat dry and add to bowl with the seasoning and marinate for at least 30 minutes or longer.
- Preheat oven to 425 degrees. Remove wings from marinade and put the wings on a prepared sheet pan. Bake for 30 minutes. Turn wings over and bake for 10 - 15 more minutes or until crispy and done.
- For the sauce, mix all ingredients. Coat wings with sauce and return to oven for an additional 5 minutes.
- Serve the chicken wings hot or at room temperature with your preferred side dish or with Sweet Fried Plantains and String Beans with Tomatoand Apples
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.