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Created by Chef Remy
Chicken wings kissed by fire and coated in a bold blackening spice crust, charred in a screaming hot cast iron skillet until the edges crackle, served alongside a cool, tangy blue cheese dip that tames the heat just enough to make you reach for another.
The blackening technique is pure Louisiana magic. You take good protein, coat it in spices, and sear it in a cast iron skillet so hot it would make lesser cooks nervous. The spices bloom and caramelize against the butter, forming a crust that looks almost burnt but tastes like heaven. I've been blackening fish and chicken at Lagniappe for over twenty years, and let me tell you: this method was made for wings.
Most folks think of buffalo wings when they think game day. Nothing wrong with that. But down here, we do things a little different. We build flavor in layers. Season the wings before they ever see the pan. Let that spice blend get friendly with the meat. Then hit them with screaming hot cast iron and good butter until the outside is charred and crackling while the inside stays juicy.
The blue cheese isn't just a dipping sauce. It's a partner. That cool, tangy richness cuts through the heat and char, resetting your palate so every bite feels like the first. My grandmother Evangeline would have called this balance. I call it the bayou way.
You'll set off your smoke alarm. Open the windows, turn on the exhaust fan, and don't apologize. Good cooking makes noise and smoke sometimes. That's how you know something real is happening in that pan.
Quantity
3 pounds
Quantity
4 tablespoons
melted, divided
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
1 teaspoon, plus more to taste
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1 cup
Quantity
1/2 cup
Quantity
1/4 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 clove
minced fine
Quantity
to taste
Quantity
for serving
Quantity
for garnish
chopped
| Ingredient | Quantity |
|---|---|
| chicken wing pieces (flats and drumettes) | 3 pounds |
| unsalted buttermelted, divided | 4 tablespoons |
| paprika | 2 tablespoons |
| garlic powder | 1 tablespoon |
| onion powder | 1 tablespoon |
| cayenne pepper | 1 teaspoon, plus more to taste |
| dried thyme | 1 teaspoon |
| dried oregano | 1 teaspoon |
| freshly ground black pepper | 1 teaspoon |
| kosher salt | 1 teaspoon |
| white pepper | 1/2 teaspoon |
| crumbled blue cheese | 1 cup |
| sour cream | 1/2 cup |
| mayonnaise | 1/4 cup |
| buttermilk | 2 tablespoons |
| fresh lemon juice | 1 tablespoon |
| garlicminced fine | 1 clove |
| kosher salt and black pepper | to taste |
| celery sticks | for serving |
| fresh parsley (optional)chopped | for garnish |
Combine the paprika, garlic powder, onion powder, cayenne, thyme, oregano, black pepper, salt, and white pepper in a small bowl. Whisk until everything is evenly distributed. This is your blackening blend, and you should make extra because you'll want it for everything. Taste a tiny bit on your fingertip. It should be bold, aromatic, and make you want to cook something immediately.
Pat the wings completely dry with paper towels. This step is not optional. Moisture is the enemy of a good sear. Wet wings steam instead of blacken, and you'll end up with a sad, steamed mess instead of that beautiful char. Toss the dried wings with two tablespoons of melted butter, then add the blackening spice blend and toss again until every piece is coated evenly. Let them sit at room temperature for fifteen minutes while you make the blue cheese.
In a medium bowl, combine the crumbled blue cheese, sour cream, mayonnaise, buttermilk, lemon juice, and minced garlic. Stir with a fork, mashing some of the blue cheese chunks while leaving others whole for texture. Season with salt and pepper, then taste. The dip should be tangy, creamy, and assertive enough to stand up to the spiced wings. Refrigerate until ready to serve.
Set your largest cast iron skillet over high heat for a full five minutes. You want it screaming hot. Add one tablespoon of the remaining butter and watch it foam and sizzle. The butter will brown quickly at this temperature, and that's exactly what you want. The browned milk solids add another layer of flavor to the char.
Working in batches of about eight pieces, lay the wings in the hot skillet in a single layer. Do not crowd the pan. You should hear an aggressive sizzle the moment they hit the iron. Let them cook undisturbed for three to four minutes until the bottom develops a dark, charred crust. Flip and cook another three to four minutes on the second side. The spices should be deeply browned, almost black in spots, but not burnt. Transfer to a wire rack and repeat with remaining wings, adding more butter between batches as needed.
Let the wings rest for two minutes on the wire rack. This lets the juices redistribute and the crust set up properly. Pile them on a big platter, scatter the chopped parsley over the top if you like, and serve with the blue cheese dip and plenty of celery sticks on the side. Put out extra napkins. These are messy in the best possible way.
1 serving (about 280g)
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