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Blackened Chicken Wings

Not that many great things come from Buffalo, New York, but these sure do.

Photo by Alastair Casey

Prep: 24 hours 15 minutes

Ingredients
For the buttermilk marinade:
1 1/2 tablespoon chives
1 tablespoon parsley
1/2 tablespoon tarragon
1 cup buttermilk
1/3 cup mayo
1 1/4 tablespoon Tabasco
1 tablespoon garlic, grated
3 1/2 tablespoons lemon juice
1 tablespoon kosher salt
2 lbs chicken wings

For the blackening spice (all spices ground):
1 cup paprika
3 tablespoon curry powder
1 teaspoon celery seed
2 tablespoon mustard seed
2 teaspoon white pepper
2 teaspoon coriander
2 1/2 tablespoon kosher salt

For the chili honey sorghum glaze:
1/2 cup sorghum
4 tablespoon honey
1 1/2 tablespoon sherry vinegar
1 teaspoon chili flakes
2 teaspoon benne seed, or sesame if unavailable

Directions

1. First, make the buttermilk marinade. Chop chives, parsley, and tarragon. Whisk together with the rest of the marinade ingredients except for the wings.

2. Marinate the wings in the buttermilk marinade for 24 hours. Reserve 1/4 of the marinade for dipping sauce.

3. Preheat the oven to 425º F. In a bowl, combine the blackening spice ingredients. After marinating, drain the wings and coat in blackening spice. Roast wings in the oven for 30 minutes. Broil for the last 5 minutes or so to get great texture on the skin. Be careful not to burn. You're just looking for a deep, dark color and crunchy skin.

4. In a medium bowl, combine glaze ingredients. Remove wings from oven and toss in chili honey sorghum glaze. Coat in toasted benne seed (or sesame, if unavailable). Add 150 grams of crème fraîche to reserved buttermilk marinade. Now it's a dipping sauce. Enjoy.