Blackened Chicken Wings

By MooK

Ingredients

• For the buttermilk marinade:
• 24 g chives
• 16 g parsley
• 8 g tarragon
• 200 g buttermilk
• 80 g mayo
• 20 g Tabasco
• 16 g garlic, grated
• 56 g lemon juice
• 16 g kosher salt
• 2 lbs chicken wings
• .
• For the blackening spice (all spices ground):
• 290 g paprika
• 45 g curry powder
• 5 g celery seed
• 35 g mustard seed
• 10 g white pepper
• 10 g coriander
• 40 g kosher salt
• .
• For the chili honey sorghum glaze:
• 110 g sorghum
• 60 g honey
• 20 g sherry vinegar
• 3 g chili flakes
• 8 g benne seed, or sesame if unavailable

Preparation

Step 1

1. First, make the buttermilk marinade. Chop chives, parsley, and tarragon. Whisk together with the rest of the marinade ingredients except for the wings.

2. Marinate the wings in the buttermilk marinade for 24 hours. Reserve 1/4 of the marinade for dipping sauce.

3. Preheat the oven to 425º F. In a bowl, combine the blackening spice ingredients. After marinating, drain the wings and coat in blackening spice. Roast wings in the oven for 30 minutes. Broil for the last 5 minutes or so to get great texture on the skin. Be careful not to burn. You're just looking for a deep, dark color and crunchy skin.

4. In a medium bowl, combine glaze ingredients. Remove wings from oven and toss in chili honey sorghum glaze. Coat in toasted benne seed (or sesame, if unavailable).



Add 150 grams of crème fraîche to reserved buttermilk marinade. Now it's a dipping sauce. Enjoy.