A confession (but probably not a shocking one): our favorite aspect of most televised sporting events (other than the vuvuzela serenades) is the awesome food we get to eat while watching sports.
- Chicken wings are easy to make
- There are infinite saucing and spicing variations
- You’re expected to eat them with your hands
- You make them in a good-sized batch, so they are ideal for sharing
Have you ever tried to make chicken wings (aka “hot wings”) at home? It’s a lot easier than you think!
AllSpice’s own Chef Amy spells out the basics:
“There are several ways to make homemade chicken wings. You can grill – or fry- or bake – chicken wings.
“When you have them out at a restaurant, those places are going to go the frying route I would imagine. Here’s a simple recipe for deep-frying up a batch of hot wings for yourself. “
“You can rub the wings with spices before you cook them if you’re grilling or baking, but if you go the frying route, you would toss them with a rub after. [That’s what they’ve done in the video, above. -editor] Either way, you can also toss the hot wings with a buttery/hot sauce/whatever you like plus a rub after they’re cooked, if you’re going for a saucy wing.
There’s no single right way to cook and spice your chicken wings. It’s kind of like a Choose Your Own Adventure story, but one where you eat the story’s stunning conclusion.
Chef Amy adds, “I think the following spice blends would make some great wings”:
- Berbere Spice Blend
- Blackened Seasoning*
- Cajun Blackened Seasoning
- Cape Cod Seasoning
- Chinese 5 Spice Powder
- Curry Powder
- Fajita Seasoning
- Harissa Blend
- Hickory BBQ Blend*
- Lemon Pepper Seasoning
- Mo’ Rub*
- Ras el Hanout
- Red Rooster Rub*
- Rotisserie Rub
- Sonoma Seasoning Blend
- Tandoori Spice Blend
- Thai Rub
- Tikka Masala
- Vindaloo Blend
* the starred spice blends are more “traditional” flavors for hot wings