Bobby the Butcher's DDDirty Birds
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1579
- Total Fat
- 152
- Saturated Fat
- 26
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 29
- Cholesterol
- 254
- Sodium
- 1192
- Total: 3 hr 25 min (includes marinating and cooling times)
- Active: 45 min
Ingredients
2 pounds chicken wings
1 cup favorite Italian dressing
5 tablespoons Dirty Seasoning, recipe follows, plus more for sprinkling
2 tablespoons granulated sugar
1 tablespoon cayenne pepper
2 cups Butcha’s Bama Cue Sauce, recipe follows, plus more for serving
Chopped fresh cilantro, for garnish
Butcha’s Bama Cue Sauce:
1 cup rice wine vinegar
1/4 cup minced white onion
3 tablespoons granulated sugar
2 tablespoons minced fresh garlic
4 cups mayonnaise
1 tablespoon ground black pepper
1 1/2 teaspoons kosher salt
1 teaspoon cayenne
1 teaspoon ground cumin
1/2 teaspoon ground ginger
Dirty Seasoning:
4 tablespoons ancho chile powder (regular will work)
2 tablespoons plus 1 1/2 teaspoons ground cumin
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons dried oregano
1 teaspoon dried thyme
Directions
- 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!
- Preheat the oven to 350 degrees F.
- 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).
- Place the wings in a bowl large enough to toss. Add enough Bama Cue sauce to lightly coat, then sprinkle with more Dirty Seasoning.
- Place on a platter and drizzle with more Bama Cue. Finish with Dirty Seasoning and fresh cilantro.
Butcha’s Bama Cue Sauce:
- Heat the vinegar on the stove until just simmering. Add the onion, sugar and garlic. Let cool.
- Combine the vinegar mixture with the mayonnaise, pepper, salt, cayenne, cumin and ginger in a blender until combined and smooth.
Dirty Seasoning:
- 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.