Dynamite Cajun Dusted Chicken Wings

There’s no such thing as low-fat chicken wings. I was shocked to see that people actually posted recipes online claiming that their chicken wings were “low-fat.” The reality is that the wings are the fattiest part of the chicken, and usually, they’re covered in batter (more fat), fried in oil (even more fat), and tossed with a sugar based sauce (sugar which then turns into fat). Usually, the best thing you can do is to bake it and try to lower the fat content as much as possible.

Even with all of these “negative”  aspects of chicken wings, there’s no denying that they’re delicious AF. Because of that sole reason, I decided that there must be a better way than to make it fat lathered in fat, fried in fat, and tossed in fat. The solution was to dust it with a dry rub that would stick on and bake it lightly sprayed with Pam. I mean, it may not be carrots and hummus in terms of calories and fat, but it tastes a lot better and we all deserve a treat every now and then ;).

This dry rub took a couple tries of perfecting, but honestly can easily be adjusted to anyone’s preference. As long as the base texture of Panko and flavour of smoked paprika is present, the taste and extra-crispy mouth-feel should always be perfect. Let’s get to it!


Dynamite Cajun Dusted Chicken Wings

Ingredients & Costs

  • 1 small package of chicken wings ($3.67)
  • ½ cup of Panko ($0.11)
  • 1 Tsp smoked paprika ($0.10)
  • 1 Tsp Chili powder ($0.04)
  • 1 Tsp Garlic Power ($0.02)
  • 1 Tsp Salt ($0.01)
  • ½ Tsp Cumin ($0.02)
  • ½ Tsp Black pepper ($0.02)
  • 1 Tsp Cayenne Pepper (optional)

Serves 2, takes 40 Minutes

Total Cost = $3.99* for 7 wings!

Compared to the $8-12 at restaurants with Satay!


DIRECTIONS

First, preheat your oven (I used a toaster oven for this!) to 400°F, then combine all ingredients in a mortar (or food processor), and grind it all together!

dusted-chicken-wings-spices

dusted-chicken-wings-grind

Make sure to grind it to make it as fine as possible.

Dusted-chicken-wings-dry-rub

Once the dry-rub looks about this texture, you can stop! The next step is to prepare the wings. If there is excess skin or fat on the wings, just cut them off. I find this makes it less soggy. Next, rinse all the wings under tap water so make sure there’s enough moisture to make the dry rub stick to the skin.

cajun-dusted-chicken-wings-rub

Dust some of the dry rub on, and really rub it in so it sticks on until no skin is exposed.

dusted-chicken-wings-rub-dry

By the end, they should look something like this! Make sure the put your wings on an elevated rack so air can go under the wings and make it so that they don’t get soggy on the bottom.

Dusted-chicken-wings-rubbed

Spraying a little Pam (Canola Oil) on the wings is optional, but it makes it a little more crispy!

After about 30 minutes, flip them around, and broil them until they’re golden brown. And voila! You have yourself some delicious Cajun dusted (and a little less fatty) chicken wings!

Dusted-Chicken-Wings-baked

dynamite-dusted-chicken-wings-1

INGREDIENT COSTS

I’m referring to a Loblaws (a generic grocery chain in Canada) weekly flyer and their website.

Small pack of chicken wings – $3.37
1kg Windsor Table Salt ($1.69) – $0.17/100g
300 g Cayenne Pepper from Bulk Barn – ($3.17) – $1.07/100g
227 g Kikkoman Japanese Panko Breadcrumbs – ($3.69) – $1.63/100g
65 g Smoked Paprika – ($2.99) – $4.60/100g
700g Club pack of Garlic Powder – ($7.49) – $1.07/100g
400 g Suraj Cumin ($3.49) – $0.87/100g
400 g Surag Ground Black Pepper ($7.79) – $1.95/100g
150 g No Name Chili Powder ($2.99) – $1.99/100g

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Ugh, another food blog? What else is new?

Hello world!

I figure my first blog post should contain a few main things. Try to skim through and see if the value proposition I’m proposing is worth sticking around for!

So, what’s your story?

I recently graduated from university in Ottawa, Ontario with a commerce degree and immediately went into a full time marketing position in the finance industry. I was the type of student who would have a full time course load, work part time (and sometimes full time) in a marketing office, and be a teaching assistant for marketing courses at university. It was 75% because I needed to put myself through school and pay rent from the age of 19, and 25% because I’m a workaholic. Having said that, because I was so busy with being busy, I never really had time to slow down. Now that I only have one thing on my day-to-day agenda, it was only a matter of time before I went into a full on identity crisis!

Trying to find my passion wasn’t as difficult as I thought it’d be. My passion is simple and it’s primitive. It’s food. It’s cooking. It’s providing nourishment for the ones you care for. I don’t want to get too Michael Pollan on everyone here, but I was raised in a family where food meant love. This may not be an overly healthy relationship you want with food, but finding the right balance is also a journey I hope to share with you guys.

Ugh, another food blog? What else is new?

Well, I can’t argue with you there. However, I can tell you that my food and cooking blog has a goal. And no, it’s not to monetize traffic and focus on my SEO metrics. Even though I am an extremely analytical person with a resume focused on data and marketing metrics, I’m going to focus on something else here. Not too long ago I read an article that stated that Millennials are the generation that spend the most on dining out. A whole 44% of food dollars to be exact.

I’m not hating on eating out here, I love going to restaurants, being served, and eating meals I could never prepare at home. It’s almost one of my favourite pastimes. However, I think a part of this 44% has to do with the fact that some of my fellow millennials aren’t confident enough to cook the meals they see in restaurants, at home. I’m trying to tell you different. You can eat incredibly delicious, high quality, delicate food right in your home.

Okay.. Where’s that value proposition you promised?

The value this food blog is trying to bring to you is cost evaluation. With every recipe I post, I’ll be including the costs involved for each ingredient to the cent and provide the full cost to prepare the meals. And you can never forget about the opportunity costs here either. With the numbers involved, I hope to show you guys that making delicious food isn’t hard, and it’s actually really cheap. Compare these costs to those 15$ cocktails and 18$ minuscule plates of ceviche at restaurants, and who knows, maybe you’ll say the words “Lets dine in” a little more often. Stay tuned!