| Level: | Intermediate |
| Total: | 3 hr 25 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds chicken wings
- 1 cup favorite Italian dressing
- 5 tablespoons Dirty Seasoning, recipe follows, plus more for sprinkling
- 2 tablespoons granulated sugar
- 1 tablespoon cayenne pepper
- 2 cups Butcha’s Bama Cue Sauce, recipe follows, plus more for serving
- Chopped fresh cilantro, for garnish
- 1 cup rice wine vinegar
- 1/4 cup minced white onion
- 3 tablespoons granulated sugar
- 2 tablespoons minced fresh garlic
- 4 cups mayonnaise
- 1 tablespoon ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 4 tablespoons ancho chile powder (regular will work)
- 2 tablespoons plus 1 1/2 teaspoons ground cumin
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
Instructions
- Combine the wings, dressing, Dirty Seasoning, sugar and cayenne thoroughly in a non-reactive bowl. Let marinate anywhere from 2 to 24 hours, covered and refrigerated. Just remember, longer marinade equals more flavor and more tender!
- Preheat the oven to 350 degrees F.
- Lay the wings on a baking sheet and bake for 7 to 8 minutes. Turn the wings and cook until fully cooked, another 5 to 7 minutes (see Cook’s Note).
- Place the wings in a bowl large enough to toss. Add enough Bama Cue sauce to lightly coat, then sprinkle with more Dirty Seasoning.
- Place on a platter and drizzle with more Bama Cue. Finish with Dirty Seasoning and fresh cilantro.
- Heat the vinegar on the stove until just simmering. Add the onion, sugar and garlic. Let cool.
- Combine the vinegar mixture with the mayonnaise, pepper, salt, cayenne, cumin and ginger in a blender until combined and smooth.
- Mix the chile powder, cumin, granulated garlic and onion, oregano and thyme in a bowl, then toast in a nonstick pan on low heat until it becomes aromatic. You can substitute a favorite Cajun seasoning blend, but we strongly encourage this toasting step, as it adds such a depth of flavor!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1579 |
| Total Fat | 152 g |
| Saturated Fat | 26 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 15 g |
| Protein | 29 g |
| Cholesterol | 254 mg |
| Sodium | 1192 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1579 |
| Total Fat | 152 g |
| Saturated Fat | 26 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 15 g |
| Protein | 29 g |
| Cholesterol | 254 mg |
| Sodium | 1192 mg |
Reviews
Made these and they were very good. Followed the recipe exactly and smoked at 245 until 160 IT then put on a hot grill to crisp and char the skin and cooked until 185 IT. The addition of the Bama sauce drizzled on the top was a great flavor addition. Will definitely be dong these again and am going to try this recipe the next time I do chicken thighs.
These were so tasty!! Love the bama cue sauce. It goes perfectly with the wings!! I baked mine, but next time I will let them marinate uncovered over night to dry out somewhat and then air fry them. Going to Tuckaway Inn in two weeks, can’t wait!!