CAJUN RANCH WINGS RECIPE RECIPES

Steps:

• Rinse chicken and pat dry.
• (if wings are whole, cut off and discard pointed tip and halve wings at the main joint.) In food processor or blender, combine all remaining ingredients, EXCEPT oil.
• Process until well blended.
• With machine on, slowly pour in oil and process until a thick paste forms.
• In a large bowl, combine wings and paste.
• Toss until wings are well coated.
• Cover and refrigerate over night.
• Broil or grill wings until nicely browned outside and cooked through.
• Serve warm or at room temperature.

Steps:

• Louisiana Brand for mild, Crystal Brand for medium, or Melinda's XXX for hot. It is highly recommended not to use Tabasco for this recipe.
• Combine buttermilk, hot sauce, mustard and lemon juice and coat wings. Season with salt, pepper, and red pepper to your liking.
• Place in the refrigerator and marinate for at least 6 hours prior to cooking.
• Preheat oven to 340 degrees or Heat charcoal pit to about 300 degrees.
• Sear chicken wings on both sides in a preheated large frying pan over high heat for about one and a half minutes to two minutes per side. If using the pit, sear chicken wings on both sides, until they are crispy and brown. They do not necessarily have to be cooked through at this point.
• Place wings in a baking container and bake wings in the oven for an additional 45 minutes to 1 hour, until wings are dark golden-brown and extra crispy.
• Coat wings with sauce using ladle. For those who want messier wings vs. crispy wings, take half the sauce and bake the wings in the sauce, using reserve to coat when the wings are done cooking in the oven.
• Baste wings with melted butter and serve with Ranch or Blue Cheese dressing and celery stalks.