Saturday, 6 February 2010


So your having a Superbowl party. Or just a party. A couple of your buddies are always complaining your wings aren't hot enough. But you want to make them something a little different. Your mind starts to think about the desert. It's dry, it's hot. Ouch. You remember WK's SCORCH-POW wings.

And these wings are great, because those friends are coming over in half an hour. 5 minutes of prep time to clean the wings, pat dry, make a spice rub. Then 25 minutes or so in the oven AND you can make a sauce? BAM! You're ready.

WK's SCORCH-POW Dry Baked Wings

Dry Rub
  • 12 Wings, split
  • Salt & Pepper
  • Cayenne Pepper
  • Crushed Red Pepper
  • Smoked Paprika
  • Chili Flakes
  • Garlic Pepper
  • Lemon Spice


  • Butter
  • Louisiana Sauce
  • Vinegar
  • Honey


  1. Preheat oven to 450.
  2. Wash, dry wings. Spit if necessary or desired.
  3. Combine spice mixture. Shake to blend.
  4. Rub wings with oil. Add spice mixture and rub thoroughly.
  5. Prepare baking sheet (I use tin foil lined, with a wire rack)
  6. Bake wings for approx 20-30 minutes, flipping once. Because cooking at high heat, watch the wings.
  7. Melt butter, mix with hot sauce, vinegar and honey. Serve on side for dipping or toss wings in mixture.

This is a kitchen sink rub: lots of spice/heat in there, but a few other ingredients like garlic and lemon to give a little more dimension. Measurements are your call - but I added roughly equal parts of everything.

I know it seems ghetto, but I'm involved in the 3 R's - re-using old jars and containers. The cream cheese container is a little embarrassing, especially since I have a salt container for it.

Mixing the dry rub. Get those wings well coated. Go on. Get your hands right in there and show those wings some love!

Finished product. Dry and sauced versions. Both went straight for my nostrils in flavour and for heat.

The dry wings were very dry in heat levels, slowly building and giving pain like a man in the desert who needs a drink from the smoldering sun. BUT the chicken itself was moist, so it was good.

The wet sauced wings had a great yin-yang thing going on with the dry heat that was balanced (sort of) by the sweet hot sauce.

The flavours really came together when the dry seasonings bloomed into the sauce mixture. The dry heat did come down a little bit, but it made for a really flavourful wing.

FINAL THOUGHTS: These were great for a quick and easy and spicy wing. To make these wings again, if time wasn't a factor, I would let the wings marinate in the rub overnight. I would also increase the lemon spice because it certainly added a great dimension to the heat. I definitely preferred the wings with the sauce. The dry wings would have gone really well with a blue cheese or ranch dip - some sort of dip with a lot of flavour. Overall, I was happy with the results.

Be careful if serving these at a Super Bowl party and you are providing the beer . . . the guys will need to drink a lot. Make it BYOB.



Chris said...

I see that you are very exact and precise with your measurements like me ;)

Smoke alarm, LMAO.

And yeah, I reuse spice containers too for my rub mixes.

Lord of the Wings said...

Chris - good to know I'm learning from the best!