This week's posts focus on entertaining, something we all do every now and then. Wings have long been a popular party food, though the origins remain in dispute. No matter who invented them, there is no denying the permanent place wings have taken on menus across the country. Restaurants offer many types of wings, included grilled, baked, fried, with sauce or dry rub, and with or without dip.
These Cajun chicken wings are easy to prepare, just marinade and bake in the oven. With 6 full ounces of hot sauce, the marinade sounds really spicy, but the wings had a nice kick that thankfully didn't set my mouth on fire. We enjoyed them a lot and will make them again.
The recipe comes from Wings, a new cookbook from Debbie Moose. The title is self explanatory, and in it you'll find mostly easy recipes for making flavorful wings and dipping sauces for your next gathering, perhaps even a Super Bowl party.
This is the second week of celebrating my blog anniversary and birthday, and I have one copy of this tasty cookbook to give away, courtesy of Wiley. You'll get my review copy, very gently read, just leave a comment telling us about the best wings you ever tasted. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Tuesday January 13, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.
UPDATE: Congratulations to Linda L, comment #15, the winner of the Wings cookbook!
- small bowl
- gallon plastic resealable bag
- large bowl
- baking sheet lined with foil and lightly coated with nonstick spray
- ¾ cup hot sauce (Such as Cholula or Tabasco. Cholula hot sauces are gluten-free.)
- 2 tablespoons canola oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped garlic
- ¼ teaspoon salt
- 12 wings (cut in half at the joint, wing tips removed and discarded)
- 2 tablespoons Cajun seasoning (low salt or salt-free preferred)
- In the small bowl, stir together the hot sauce, canola oil, lemon juice, garlic, and salt.
- Place the wings in the bag and add the marinade. Shake to coat the wings and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 400° F/200° C.
- Remove the wings from the marinade, allowing the excess marinade to drip off, and place them in the large bowl. Sprinkle the Cajun seasoning on and toss to coat.
- Arrange the wings on the prepared baking sheet. Bake for 20 to 30 minutes, until done. Serve hot.