Saturday, November 06, 2010

blackened wings with creamy remoulade

So we're going to a Cajun/Creole dinner tonight with friends in L.A.

Decided to make chicken wings in a Cajun way: with blackening spices! And made a remoulade sauce to go along. Problem was (shoulda thought of this) the blackening spice might conflict with the remoulade, which is spicy (woulda been better to make very plain wings and serve with spicy remoulade!) Solution: the creamy remoulade! Still a bit of spice, but creamy, and should cut whatever heat there might be from the wings.

NOTE: as it turns out, the wings weren't that spicy by themselves, despite the "blackening", so the regular remoulade worked better anyways.

2 pkg chicken wings (about 24-30 pieces)
  1. Preheat oven to 350F
  2. Season wings with blackening rub on both sides.
  3. Place wings on a cooling rack, on a sheet pan lined with aluminum foil.
  4. Bake for 35 minutes.
  5. Remove, and fry at high temp (375) for 3 minutes.

Blackening Rub

4 tsp sweet paprika
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp cayenne
1 tsp sugar
1 tsp salt
1/4 tsp freshly ground black pepper

Creamy Remoulade

1/2 cup mayonnaise
1/2 cup plain yogurt, non-fat
4-6 tbsp remoulade, to taste

1/4 c. creole or wholegrain mustard
1/4 c. white wine vinegar
2/3 c. vegetable oil
2.5 tbsp horseradish, drained
2.5 tbsp dill pickle, minced
2 tbsp scallion greens, minced
1.5 tsp cayenne* (maybe less!)
1.25 tsp salt
1/2 tsp fresh ground black pepper

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