Grilled Cajun Chicken Wings
Paula: This morning while navigating Austin traffic, I used the classical station to calm nerves and heard “Impromptu in Two Keys” by George Gershwin. It occurred to me that the title describes my approach to this recipe. That may be a high brow approach to chicken wings but bear with me.
Scott: That’s weird because I was listening to “Learning to Fly” by Tom Petty during my commute and that song is also clearly about a plaintive longing for the comfort of chicken wings.
Paula: Which makes me wonder, if you’re hungry are all songs about food? Are crispy, saucy wings a subliminal cultural whisper? If you play a record backwards, would you hear, “belly needs wings?” If this conspiracy theory is true, I have two gifts. First, the best Cajun-spiced wings ever (so authentically fiery, they might inspire a marriage proposal in Breaux Bridge). Second, the perfect snack to feed family and friends when they’re waiting on the turkey (that you THOUGHT was defrosted), and the natives are getting restless.
Scott: Wow. Quite a bit to unpack there. Let’s get back to this Gershwin commute and how it inspires you to create delicious chicken recipes.
Paula: The breakdown of my “two keys?” First coating the wings with Cajun seasoning (and a pinch of baking powder, which will ultimately help them crisp on the grill). This step can be done a day in advance, or 30 minutes before grilling. After the wings are grilled they’re tossed in a buttery hot sauce spiked with Creole mustard and Maggi seasoning that balances the heat with umami muscle.