Created by our chef, Phillip Schaaf
This recipe is built around those two ideas, as the Tasso rub we are using is packed full of flavor, and the recipe can be executed with a variety of techniques.
Tasso is a spicy ham that can be found in many butcher shops in Louisiana. It is typically made from the shoulder cut of a pig and heavily spiced with paprika, cayenne, thyme and fresh garlic. These flavors will be the foundation for our chicken wing flats and drumette rub.
One of the main components of a delicious and crispy wing is the accompanying sauce served alongside it.
This white BBQ sauce originated in Alabama and has been showing up throughout the South in the last few years. It is a tangy vinegar and mayonnaise based sauce that cuts through the richness of the wings and adds a terrific balance to the heat of the Tasso rub, and it is super easy to make.
The sauce recipe is adapted from the original recipe developed by Big Bob Gibson and his Alabama BBQ eateries.
Active prep time on this recipe is about an hour. It is best to season the wings with the rub overnight and then cook the next day, but if they can sit for at least 2 hours in the rub it will have a greater effect on the meat.
- Mixing bowl
For the Wings
Make the simple brine by dissolving the salt and sugar into the water. Submerge the wings in the brine for a minimum of 2 hours and up to 4 hours. After brining, remove the wings and pat dry or air dry under refrigeration using a sheet pan with a wire rack inserted so that the wings can dry properly.
Mix all other ingredients in a mixing bowl and then toss the wings in the spice mixture to coat evenly. Let the wings sit for at least four hours in the rub before cooking. It will be alright to leave them overnight.
Cooking the wings is a two-step process and there are several different methods to use to get a desirable end product.
For the Sauce
Add all ingredients to a mixing bowl and whisk until it is smooth and evenly mixed.
Adjust the seasoning to your liking and serve with your smoky and spicy wings.
Preheat the oven to 400 degrees. Place the wings on a sheet pan fitted with a roasting rack. Bake the wings for about 35-45 minutes, ensuring that they have cooked through.
Preheat the broiler and place the wings on a sheet pan fitted with a roasting rack. Place the pan of wings underneath the broiler and monitor closely, as they will cook quickly. Turn the wings so that they brown and broil easily. Once they are evenly browned on all sides, remove from the broiler and serve.
Heat two inches of oil in a heavy-bottomed pot to 350 degrees. Working in batches, fry the wings until crisp and evenly browned on all sides. Remove from the fryer using a strainer or slotted spoon and place the wings on a paper towel-lined plate to remove any excess grease.
Preheat a grill to high heat. Carefully oil the slats on the grill, using an aerosol or misting oil dispenser, or by using a paper towel soaked in oil held with tongs. Place the wings on the oiled grill and turn often in order to cook evenly on all sides.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).