poultry essentials: wing dust & dipping sauce

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

Worked the other night on a new spice mixture for chicken wings. I made small batches, baked a few and then changed things and tried again. It was not until the next morning that I got what I was looking for. A bit of heat and a bit of sweet. FYI: These are the wings I will be making for Superbowl Sunday. So, you ready… Let’s get into the kitchen.

serves Several
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For poultry essentials: wing dust & dipping sauce

  • PLAN/PURCHASE
  • WING DUST
  • 2 Tbsp
    coconut sugar
  • 2 tsp
    dehydrated onions, ground
  • 1 tsp
    salt, kosher variety, fine grind
  • 1 tsp
    white pepper, freshly ground
  • 1 tsp
    paprika, hot or mild, but not smoked
  • 1 tsp
    ancho chili powder
  • 1 tsp
    ground cumin
  • 1 tsp
    dried parsley
  • DIPPING SAUCE
  • 3/4 c
    hot sauce (frank's original is what i always use)
  • 1/2 c
    fresh clover honey
  • 1 Tbsp
    sweet butter, unsalted, melted

How To Make poultry essentials: wing dust & dipping sauce

  • 1
    PREP/PREPARE
  • 2
    Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, the wing dust will last six months or more, and the sauce should last 2 – 3 weeks.
  • 3
    This recipe supplies enough dust and sauce for about four pounds of wings; however, it can easily be halved or quartered for smaller batches.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Place a rack in the middle position and preheat the oven to 400f (205c).
  • 6
    Mix all of the wing dust ingredients together in a small bowl.
  • 7
    Toss the wings in the dust, lay them on a parchment-lined baking sheet, and if you have a rack use it.
  • 8
    I do one more optional step. I put some AP flour in a fine mesh strainer, and lightly, lightly sprinkle them, after I have applied the wing dust. It helps to make them a bit crispier, but do not use too much
  • 9
    Add to the preheated oven and bake until crispy, about 40 – 45 minutes.
  • 10
    If you are not using a rack, turn the wings over about halfway through baking process. If you are using a rack, skip this step.
  • 11
    While the wings are baking, add the sauce ingredients to a saucepan over low heat, and whisk until combined.
  • 12
    After they come out of the oven, place the wings into a bowl and toss with a small bit of the sauce. Do not soak them... Just a bit will do.
  • 13
    PLATE/PRESENT
  • So Yummy
    14
    Serve the wings with the additional sauce on the side. Enjoy.
  • Stud Muffin
    15
    Keep the faith, and keep cooking.
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