BLACKED CHICKEN WINGS

BLACKED CHICKEN WINGS

The Cajun spice used to flavour these wings is available in the
bottled-spice aisle of most supermarkets.

2 tbsp (30 mL) olive oil
2 tbsp (30 mL) Cajun spice
1 tsp (5 mL) Tabasco, or to taste
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) fresh lime juice
2 tsp (10 mL) granulated sugar
24 chicken wingettes or drumettes, or a mix of both
Salt to taste
Lime slices for garnish

Place the oil, Cajun spice, Tabasco, soy sauce, lime juice and sugar in a
large bowl and whisk to combine. Add the wings and toss to coat. (Wings can
be readied to this point several hours in advance. Cover and keep
refrigerated until ready to cook.)

Preheat the oven to 425 F (220 C). Arrange the wings on a nonstick baking
sheet; brush with any liquid in the bowl. Season the wings with salt. Bake
for 15 minutes, and then remove from the oven. Set an oven-rack 6 inches (15
cm) from broiler. Preheat the broiler to high. Broil the wings 2 to 3
minutes per side, or until richly coloured and cooked through. Set the wings
on a platter, garnish with lime slices and enjoy.

Preparation time: 10 minutes
Cooking time: 19 to 21 minutes

Makes: 24 wings