Dirty Bird Wings as served at Tuckaway Tavern and Butchery food truck in Raymond, New Hampshire, as seen on Food Network's Triple D Nation, Season 4.
Recipe courtesy of The Tuckaway Tavern and Butchery

Bobby the Butcher's DDDirty Birds

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  • Level: Intermediate
  • Total: 3 hr 25 min (includes marinating and cooling times)
  • Active: 45 min
  • Yield: 4 to 6 servings


Butcha’s Bama Cue Sauce:

Dirty Seasoning:


  1. Combine the wings, dressing, Dirty Seasoning, sugar and cayenne thoroughly in a non-reactive bowl. Let marinate anywhere from 2 to 24 hours, covered and refrigerated. Just remember, longer marinade equals more flavor and more tender!
  2. Preheat the oven to 350 degrees F.
  3. Lay the wings on a baking sheet and bake for 7 to 8 minutes. Turn the wings and cook until fully cooked, another 5 to 7 minutes (see Cook's Note).
  4. Place the wings in a bowl large enough to toss. Add enough Bama Cue sauce to lightly coat, then sprinkle with more Dirty Seasoning.
  5. Place on a platter and drizzle with more Bama Cue. Finish with Dirty Seasoning and fresh cilantro.

Butcha’s Bama Cue Sauce:

Yield: Makes 4 cups
  1. Heat the vinegar on the stove until just simmering. Add the onion, sugar and garlic. Let cool.
  2. Combine the vinegar mixture with the mayonnaise, pepper, salt, cayenne, cumin and ginger in a blender until combined and smooth.

Dirty Seasoning:

Yield: Makes about 3/4 cup
  1. Mix the chile powder, cumin, granulated garlic and onion, oregano and thyme in a bowl, then toast in a nonstick pan on low heat until it becomes aromatic. You can substitute a favorite Cajun seasoning blend, but we strongly encourage this toasting step, as it adds such a depth of flavor!

Cook’s Note

At this stage, you can cool the wings and dredge them in rice flour, then fry until crispy, if desired.