Yes, Dear Reader, you did in fact see the word butter in the title of this recipe. You might be thinking that butter with chicken wings is odd, but you might be surprised to learn that most buffalo wing recipes use butter as one of the main ingredients for the sauce. Now, if you combine the wholesome taste of butter with the fiery flavours of Cajun spice, and toss perfectly cooked chicken wings in it, then you’ll have a wing that just might make you the wing go-to person on your street. I’m serious, Dear Reader; be careful whom you share these wings with. Word travels fast!
One of my favourite things about making these particular wings is that I get to use my pestle and mortar. John.e bought one for me quite some time ago when he used to moonlight in a kitchen supply store. (God, I miss those days! The discount was glorious!) I never really use it enough, but whenever I do, the flavours that are released from the grinding and pounding action of a pestle and mortar are incomparable. If you’ve never tried it, you certainly should. They are a very cheap investment and will last forever!
My second favourite thing about this recipe is that I once again am employing the fry first, bake second method. Trust me on this – the amount of moisture and flavour that is locked into chicken by frying it first and then baking it to finish the cooking process is completely worth the effort. Even with classic fried chicken, I do the same thing!
Okay, enough chit chat here. Let’s get to the recipe. Just as a side note, if you do not have a pestle and mortar, you can use a clean spice grinder.
- 16 chicken wing pieces, tips removed and discarded
- Vegetable oil for frying
- ½ cup butter, room temperature
- ¼ teaspoon dried thyme
- ¼ teaspoon dried onion flakes
- ¼ teaspoon dried garlic flakes
- ¼ teaspoon celery seed
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Preheat oven to 350 degrees.
- Prepare a baking sheet by lining it with parchment paper. Set aside.
- Place the following ingredients into a pestle and mortar: thyme, onion flakes, garlic flakes, celery seed, and salt. Grind the ingredients together until well broken down. Toss in the cayenne pepper, black pepper, and paprika. Grind those three ingredients into the previously ground ingredients until well incorporated.
- Stir the ground ingredients into the butter until well combined. Set aside.
- Heat enough vegetable oil in a skillet to cover the wings. I used a 12" cast iron skillet filled half way up with vegetable oil. Be sure to heat the oil to optimum chicken-frying temperature. Using a cooking thermometer, try to keep the oil between 350-375 degrees.
- Once the oil is ready, fry each wing for 3-4 minutes per side; just until they are golden brown and crispy. You will need to fry the wings in batches. Do not overcrowd the frying pan.
- Remove the fried wings from the oil and place on the parchment lined baking sheet.
- Once all wings have been fried, toss the still hot wings with the butter mixture.
- Using tongs, place each wing on the parchment lined baking sheet. Bake the wings for 20 minutes. Remove from oven, toss the wings once again in the butter mixture, and bake once again for an additional 10 minutes.
- Garnish with thinly sliced green onion and serve immediately!