The Superbowl is in New Orleans this year, so it’s the perfect time to enjoy this combination of Cajun flavor with classic Superbowl Hot Wings!
Prep time: 10 minutes
Total time: about 60 minutes
Chicken wings — allow 6 wings per person
Char Crust® Amazin’ Cajun Dry Rub Seasoning — about 1/2 Tbsp. per 6 wings
Favorite wing sauce – about 1 Tbsp. Per 6 wings
Preheat oven to 450Ëš.
Place cooling rack (the kind you use for cookies, etc.) on top of flat sheet pan. Line with foil or parchment paper for easier cleanup.
Place wings on top of cooling rack, making sure they aren’t touching each other. Spritz with mist of cooking spray.
Place sheet of wings in oven, and turn oven temperature down to 400Ëš. Cook for 30 minutes.
Remove sheet from oven, then liberally sprinkle wings with Char Crust® dry-rub seasoning.
Let wings cool, then place in refrigerator, uncovered, overnight.
Next morning, transfer wings to foil-lined bowl and wrap foil loosely over the top.
30 minutes before you want to eat the wings, transfer the foil wrapped package of wings onto medium-high grill. Unwrap foil and flatten it. Spread wings out. Cook with lid closed for about 20 minutes.
Drizzle wings liberally with wing sauce, and baste to coat wings. Transfer wings to grate of grill, and cook another 2-3 minutes.
To complement the spicy flavor of the wings, serve with cooling creamy-based dips such as blue cheese, ranch, or feta, and a side of crunchy veggie sticks like celery, carrots, or jicama.