Hot & Spicy Rubbed Wings

Categories:
Chicken, Sauces / Marinades, VE Louisiana Hot & Spicy Dip Mix, VE Ranch Dressing

2 tablespoon VE Louisiana Hot & Spicy Dip Mix
2 teaspoon lemon juice
2 twist VE Sea Salt
2 lb chicken wings
1 recipe VE Ranch Dressing Mix; prepared

Chicken Wings – Three Easy Steps 1 2 lbs (1 kg) chicken wings equals approximately 25 – 30 wings. If you buy whole wings, remove tips and freeze until the next time you make chicken stock. Split wings at the joint to make 2 pieces.

2 In a mixing bowl, whisk together the following recipe ingredients for a marinade or rub. Add wings, tossing to coat. Wings can be cooked immediately or marinated in refrigerator for up to 24 hours. 3. To cook, preheat oven to 400° F (205° C). Arrange prepared wings, skin side down, on parchment-lined baking sheet and bake for 20 minutes. Turn wings over and bake an additional 15 minutes. Broil wings for 3 minutes on each side, or until crisp and brown. Serve with your choice of our wonderful VE Dips or try the following dip recipes for great wings.

Optional: After cooking, sprinkle chicken wings with 1 Tbsp (15 ml) sesame seeds.

Per 5 wings: Calories 470, Fat 29 g (Saturated 8 g, Trans 0 g), Cholesterol 140 mg, Sodium 520 mg, Carbohydrate 16 g (Fibre 0 g, Sugars 13 g), Protein 34 g.