These wings are super-easy to make and your family and guests will love them.
10 , cut in sections, tip discarded
To Taste (Mccormick Monterey)
1⁄4 Cup (4 tbs)
1⁄2 Cup (8 tbs) (Tony Chachere’S)
4 Cup (64 tbs)
4 Tablespoon (8Th Wonder)
3 Ounce (You Mau Use Texas Pete)
Ken’s Italian Wings:
Wash wings and place in glass cooking dish. Cover wings with the McCormick seasoning and toss until wings are lightly coated with the seasoning. Pour Italian dressing over all the wings until they are soaking in it and place in the refrigerator overnight. Place wings on the grill and sear over a high heat. Pull off to the side and slowly cook for an hour or until desired tenderness.
Ken’s Deep Fried Wings:
Coat the wings with Tony Chachere’s seasoning then place in a glass tray. Cover in buttermilk and let soak overnight. Strain wings and set aside. Mix flower and remaining Tony Chachere’s Seasoning together and split mixture in half. Take each wing and lightly dredge in flour. Dip wings in buttermilk, then back in the flour mixture, and fry at 350 degrees for 6 to 8 minutes on each side. Remove from oil and let stand before serving.
8th Wonder grilled wings:
Wash and dry the wing sections. Season well with 8th Wonder Spice Blend. Let wings stand at room temperature and light the grill. Slowly grill wings until they are well done and skin is very crispy. Transfer the cooked wings to a bowl with a lid. Pour the melted butter and hot sauce over the wings and toss well. Serve them with your favorite blue cheese dressing and carrot and celery sticks.