Cajun-Style Chicken Wings
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 24 whole chicken wings (see note)
- 3/4 cup (180 ml) ketchup
- 2 tbsp (30 ml) brown sugar
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 tsp dried thyme
- 2 tsp garlic salt
- 1 1/2 tsp (7.5 ml) Tabasco sauce, or to taste (see note)
Instructions
- On a work surface, cut each chicken wing through the joints into three pieces. Compost the wing tips and keep only the two larger pieces. You will have 48 pieces. Pat the wings dry with paper towel.
- In a bowl, combine the remaining ingredients. Add the wings. Cover and marinate for 2 to 24 hours in the refrigerator.
- With the rack in the lowest position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Spread the wings out on the baking sheet. Bake for 45 minutes or until the wings are cooked and nicely golden.
Featured in the book Ma cuisine week-end Book (French Version)