Goodbye Summer

There are these wings at this one bar that I love.  As I have told you before, I love wings. I could eat them every day (along with my Mexican food). I could have this bar’s wings every day. They are this perfect melody of 9 spices and herbs; sweet and spicy goodness.

Now the bar will never divulge the recipe for these delicious wings, so I tested my taste buds and tried to guess at the 9 secret ingredients, in an attempt to recreate these wings at home.  It did take me 5 or 9 orders (all on separate days, of course) to really have all the spices covered. I think I might be close. Or at least as close as I can get without trying those puppies again, which I know I will.

I made these wings a month ago, but wanted to share them as a farewell to summer. I have been thinking about fall baking and cooking for a week now and know my posts will start trending that direction, so I wanted to send summer off right and share these yummy wings.  Or at least my version.

My version lacks one key ingredient that I know will bring my wings up short compared to the ones at the bar, and that ingredient is breading. However, these are a very close second and much healthier 🙂

In small square glass baking pan, mix together all spices and herbs.

First rinse your chicken drummies off under cold water.  Allow the excess water to remain on the wings, this will allow the mixture to stick to the chicken. Place wings in mixture one at a time and coat evenly.

Place on lightly oiled, hot grill, and cook slowly. Do not allow flames to come up around the chicken because it will cause the brown sugar to burn too much.

Look at those delicious wings. Caramelized, tangy, crunchy and oh so yummy.

Goodbye summer. Farewell good friend. I will look forward to your return in 8 months…

9 Spice Wings

  • 1 teaspoon Celery Salt
  • 1 tablespoon Lawry Seasoning Salt
  • 1 tablespoon Brown Sugar
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Oregano
  • 1/4 teaspoon Cayenne Pepper (or 1/2 teaspoon if you like heat)
  • 1/2 teaspoon Garlic
  • 1 teaspoon paprika
  • 1 teaspoon Black Pepper
  • 6-10 Chicken drummies or wings, skin-on
  1. Combine all spices and herbs together in small glass baking dish.
  2. Rinse chicken, shake off excess water. Do not pat dry. Remaining water will hold seasoning on chicken.
  3. Evenly coat each piece of chicken with seasoning.
  4. Grill for 25- 30 mins on a lightly oiled, medium heat grill until done. If the chicken begins to cook too fast, move to the top rack of grill and close the lid to finish cooking.  Do not allow flames to engulf chicken, as the sugar will burn quickly.

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