dry rubbed chicken wings with remoulade dipping sa
(1 rating)
these wings are cooked simply with the dry rub and served that way. Some people prefer a sauce of some kind. This mayonnaise-based remoulade a similar to the one served with shrimp cocktail in New Orleans, but also resemble sauce is typically served with fried chicken strips throughout the United States. This person isn't very spicy but feel free to add a chopped jalapeno are some additional hot sauce if you like it hotter. These would go very well served with french fries. And don't be afraid to get the fries in the remoulade also.Source: Unknown
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(1 rating)
Ingredients For dry rubbed chicken wings with remoulade dipping sa
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10 fresh whole chicken wings
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chicken wing dry rub, as needed, recipe follows
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remoulade dipping sauce:
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1 cup mayonnaise
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1/4 cup prepared chili sauce
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1/4 cup sweet pickle relish
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1/2 teaspoon hot sauce
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1/4 teaspoon dried tarragon leaves
How To Make dry rubbed chicken wings with remoulade dipping sa
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1with a sharp knife, cut the tips off the chicken wings and save them for stock.Slash the inside of the wing joint to help them cook more evenly but don't cut them all the way through. Sprinkle liberally with the chicken wing dry rub. Set aside.
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2To make the remoulade, put the mayonnaise, chili sauce, pickle relish, hot sauce, and tarragon in a medium bowl. Mix well. Cover and refrigerate.
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3Prepare the grill for cooking over direct medium heat. Grill the wings for about 25 minutes, turning often. The wings are done when they are nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you like to serve them in individual segments, cut them apart now. To serve, transfer to a platter, with the remoulade on the side for dipping. Serves 10
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4Chicken wing dry rub: 2 tablespoon salt 2 tablespoons sugar in the raw 2 tablespoons granulated garlic 2 tablespoons onion powder 2 tablespoons paprika 2 teaspoons good-quality chili powder 2 teaspoons finely ground black pepper 1 teaspoon lemon pepper 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper mix together and store in an airtight container. Makes about 3/4 cup.
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