Prep 5 mins
Cook 55 mins
Looking for a moist piece of chicken, full of flavor with a crispy skin? Try this recipe that I whipped up in my kitchen using a mayo coating, a mix of spices, flax seed and bacon.
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon red pepper flakes
- 4 -6 slices smoked bacon, cooked, drained and crumbled into bits
- 1 tablespoon ground flax seeds
- 1⁄3 cup mayonnaise
- 1 tablespoon olive oil
- 1 lb chicken wings
- Pre-heat oven to 350 degrees.
- Grease a baking sheet with non-stick spray.
- In a small bowl, mix spices with bacon bits, and set aside.
- In a medium bowl, stir together mayonnaise and olive. Add chicken wings to the bowl and coat with mixture.
- Place coated chicken wings into a plastic bag. Then, pour spices over them. Close bag and shake until well combined.
- Remove wings from bag and place on baking sheet, skin side down.
- Bake for 50 minutes, turning over wings after 25 minutes. After baking, turn wings over again and broil on low for 2 to 5 minutes.
Great recipe, Caramella Girl! I got lazy, though, and put all the ingredients in a large bowl and just mixed it real good and added the wings. Stirred them around real good, and on to the baking sheet. I did get mine a little too dark, because I got a visitor just as the buzzer went off! Got rid of visitor real quick, but still a little too long under the broiler. I will make these again, with just a little more heat. Oh, yeah, forgot to mention I used a little Liquid Smoke, as I didn't have smoky paprika. Thnx for sharing your recipe, Caramella Girl. Made for PAC Fall 2009.
Although the Smokey title has us somewhat perplexed, this is quite a unique and delicious combination of spices and flavors. I used smoked paprika and for the ground flax seed, I used ground sesame seeds. I simplified, placing everything at once into a gallon-sized ziploc bag and tossed gently using a wooden spoon until the chicken was very well coated. The flavors really come alive in this recipe. Unlike some where they're fighting for attention in your mouth, this one is a roller coaster of fun, as your mouth is waiting for the next flavor, and the next flavor, and onto the next. We felt perhaps because of the mayo, the heat from the chili powder and red pepper flakes was mild, yet still noticably present. The bacon really takes this around the bend to a smooth ride home, with the feeling of wanting to go again,.. with another piece. :) Thanks so much for sharing this exquisite recipe. :)
WOWSERS!!! These are absolutely fantastic. I can't even explain to you how much my husband and I LOVED these wings. I forgot I had used up my chili powder last night, so I used cayenne pepper in it's place...they were VERY SPICY. After eating a couple I started dipping them in ranch because my mouth was on fire (but thats a good thing! we love spice!) They were awesome with the ranch and awesome without. Oh, and I left the flax seeds out because I didn't have any and didn't want to go to the store. They were pretty simple to make, which is always nice. Thank you SO much for posting!!! Made for Pick-A-Chef Fall 2009 :)