“Spicy Herb Chicken Wings with White Dipping Sauce”

Don’t you just love a good chicken wing? I don’t think I know anyone who doesn’t? Chicken wings are like the national food of choice. It’s astonishing how many of these little bony wonders we consume each year. Many restaurants have what’s called “Wing Wednesday”. That’s how much they are loved. That brings me to another tasty, finger-licking wing recipe, Spicy Herb Chicken Wings with White Dipping Sauce. Spicy yet savory, crispy but not greasy because they are baked instead of fried. Less fat…yea! but no lack of flavor here.

Spicy Herb Chicken Wings with White Dipping Sauce

I can easily eat chicken wings at least once a week but what stops me is frying them. Fried in moderation but not weekly so I have been forced to find and create new wing recipes. This recipe is adapted from Food Network’s Sunny Anderson and her cookbook Sunny’s Kitchen. Fabulous twists on old favorites I might add.

I came across this recipe and thought these look really good plus they were baked. Music to my ears. I have made changes according to my taste and made a dipping sauce to go along with. Gotta have dipping sauce. Prep is relatively easy but most important satisfy the need for wings and deliver a special taste with the spice rub. It’s a OMG! moment for sure. Definitely a different twist on the ever popular chicken wing.

Spicy Herb Chicken Wings with White Dipping Sauce

To prepare the recipe starts with making the rub for the wings. Rosemary sprigs and sage leaves are fried until crispy then drained and cooled on paper towel. Toast all spices in a small skillet until fragrant and remove from to cool. Once cool add all ingredients to blender or spice grinder, forming a coarse powder. Massage rub into wings, and place on a foil-lined baking sheet. Allow to rest for 20 minutes before baking. Bake 40 to 50 minutes until crispy. Enjoy with White Dipping Sauce which is based on Alabama White Barbecue Sauce.

Spicy Herb Chicken Wings with White Dipping Sauce

The dipping sauce can be made up to 3 days prior to making baking wings. To make sauce, just whisk all ingredients together. Adjust seasoning if needed. Refrigerate until needed. Serve dipping sauce on the side with each serving of wings.If you’re a wing lover, you’ll love this recipe. A little extra time is needed for Spicy Herb Chicken Wings with White Dipping Sauce but so worth the extra effort. Checkout my other chicken wing recipes like my recent Sticky Sweet Five Spice Chicken Wings and Sunny’s Kitchen. Grab plenty of napkins cause you’re gonna need them.

Spicy Herb Chicken Wings with White Dipping Sauce

 

Spicy Herb Chicken Wings with White Dipping Sauce

3 pounds chicken wings, cut into wingettes and drumettes, discard tips

Olive oil

12 fresh sage leaves

3 – 6-inch sprigs fresh rosemary

1 T. cumin seeds (1 T. ground cumin will work)

1 T. red pepper flakes

2 t. whole black peppercorns

1 T. garlic powder

1 T. kosher salt

 

Heat 1-inch Olive oil in a small saucepan over medium-high heat. As oil begins to swirl in saucepan, add in rosemary, turning sprigs until sprigs darken and become crispy, about 30 seconds to 1 minute. Remove rosemary to paper towel.

Add in sage leaves, cooking until leaves darken and oil stops sizzling, about 30 seconds. Remove leaves to awaiting paper towel with rosemary. Let herbs cool.

In a small skillet over low heat, combine cumin seeds or powder, red pepper, peppercorns, and garlic powder. Stir to avoid burning and toast until fragrant, about 3 to 5 minutes. Remove from heat and allow to cool completely.

Once herbs and spices are cool, place in blender or spice grinder. Grind until a coarse powder is formed and pour in a small bowl. Stir in salt.

Massage spice mixture into wings in a large bowl. Cover a large baking sheet with foil and place wings in a single layer. Allow wings to sit for 30 minutes.

Heat oven to 400 degrees while wings are resting. Bake wings until crispy for 40 to 50 minutes depending on size.

Serve warm with White Dipping Sauce.

White Dipping Sauce

1 cup mayonnaise

2 T. heavy cream

1 t. fresh lemon juice

1 garlic clove, finely minced

1 t. Dijon mustard

1 t. Worcestershire sauce

1 t. fresh ground black pepper

1/2 t. sea salt

1/8 to 1/4 t. cayenne pepper

1 t. granulated sugar

1/4 cup giardiniera, chopped plus juice (add more juice for thinner sauce if desired)

 

Whisk together all ingredients. Adjust seasoning if needed and let sauce sit in refrigerator until ready to serve.

 

Makes 1½ cups.