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Sunday, July 7, 2013

Cajun Chicken Wings with Remoulade Dipping Sauce

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Ingredients
  • 3 lbs - Chicken Wings
  • Tony Cachere's Blackening Seasoning
  • Olive Oil
Directions
  • In a large skillet over medium high heat pan fry wings turning often for a total of 10-15 minute or until they're crispy and golden brown.

Remoulade Sauce
  • 3/4 Cup Mayonnaise
  • 1 tsp - Blackening Seasoning (see above)
  • 1 tsp - Fresh minced garlic
  • 1 tsp - Horseradish
  • 1 tsp - Louisiana Hot Sauce
  • 1 tsp - Pickle juice
  • 1 tsp - Creole Mustard
Combine all ingredients, mix well and refrigerate until ready to serve.


Enjoy!

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