My Super Bowl Spiced Wings and Tenders

The husband is a wing FANATIC! So of course what is he preferred Super Bowl meal? And how do you normally get wings? UGH. I’m SO tired of battling him on the EATING OUT thing! Instead, I convinced him to let me cook this year’s Super Bowl food. My approach was a flavorful wings that wasn’t necessarily hot. I was going for a moist version of a dry rub. I totally succeeded! I made both traditional wings and a boneless variety by using skinless tenders. Both were awesome but the boneless had much more heat as the marinade was able to soak directly into the meat. The husband really liked them! He said the rub was good and he liked the spices. From my perspective, he devoured them just like take-out so it’s a total win in my book! Plus it’s cheaper and at least I know they aren’t deep fried and drenched in butter. Not that I think my wings are “healthy” or anything. I just truly believe in Michael Pollan’s rule

“Eat all the junk food you want as long as you cook it yourself.”

My Super Bowl Spiced Wings and TendersI ate one wing and then stuck with the boneless plus a few slices of my homemade pizza. Another traditional “junk food” I’d prefer to make myself. ;) Here’s what I did…

  • 2-4 pounds of wings and/or boneless tenders
  • 1/4 cup tabasco
  • 1/4 cup white vinegar
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp dried cumin
  • 1 tbsp chili powder
  • 1/2 tbsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper

Put the wings/tenders in a ziplock back and pour in the hot sauce and vinegar. Seal and shake to mix well.

My Super Bowl Spiced Wings and Tenders - step 1

In a small bowl mix the onion powder, garlic powder, dried cumin, chili powder, dried thyme, dried oregano, salt and fresh ground pepper.

My Super Bowl Spiced Wings and Tenders - step 2

Add half the dry spice mixture to the bag with the chicken and work it around to coat as much as possible…

My Super Bowl Spiced Wings and Tenders - step 3

Let the chicken marinade at room temperature for about an hour. This will let the flavors soak in while taking the chill off the meat. They will roast better at room temp. Pre-heat the oven to 450 degrees. Lay the chicken on an aluminum foil lined cookie sheet with a rack placed on top. This will allow the fat and juices to drip away from the meat. I use a older cookie drying rack that fits my cookie sheet. Sprinkle the tops with the remaining dry rub mixture.

My Super Bowl Spiced Wings and Tenders - step 4

Bake for 15 minutes. Flip and bake for an additional 15 minutes. Turn the broiler on high. Broil for 10 minutes then flip and broil for an additional 10 minutes. Remove from oven and let cool before handing them off for a taste test…

My Super Bowl Spiced Wings and Tenders

No nutritional information for this one. All the spices are “free” just calculate points/cals/whatever for the chicken if you are counting. OK, I’ve got to get back to the super bowl ;)

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17 Comments and 0 Replies

  1. Valerie

    for a more traditional buffalo wing flavor, you can use Frank’s Red Hot sauce. it’s cayenne based. Being a good upstate NY family, that is what we prefer. I make my own wings at home because I can’t stand the thought of one little wing having so many fat grams!

  2. roni

    Traditional wings are super high, right? It’s crazy that they dip them in butter! I actually like a more dry rub spice which is why I went this direction. If anyone has ever eaten at an Austin Grill, I like their style. It a flavorful, spicy combo that has just a touch of heat. Plus they are super meaty. I also thing they are grilled, which makes them super tasty but not very traditional at all.

  3. RG

    They look fabulous! And I totally agree with the making at home part, esp after reading Kessler. It’s not just about the nutrition each time you make it – but because a homemade recipe is less engineered to maximize your addiction, in terms of the fat/salt mix. But I also think that just the process of cooking (and smelling the food as it cooks) is satiating, which doesn’t help the people who eat food I cook. Basically, I’m coming to the decision that men would eat better if they learned how to cook, too.

  4. Mo

    I like the idea that the wings aren’t costing you an arm and a leg when you make them at home. I can’t believe how pricey they can be when you order them out and I love the idea making a boneless tenders version.

  5. Terri

    My mouth is watering and stomach grumbling just reading this post! I love wings too and am definitely going to try this with the tenders. Thanks!

  6. Michelle

    I have these marinating now, the chicken tenders version. So excited! I’m with your hubs, by the way. I love wings!!!!! Looking forward to enjoying them tonight as part of family movie night and keeping it healthy.

  7. Michelle

    I just devoured them. They had tons of flavor and were nice and tender. They are now officially part of my standard repertoire! Thanks Roni!!!

  8. Emily (@that_girl_lola on Twitter)

    I used this tonight on split chicken breasts (with skin!) – I mixed it up as described (though, I also used Frank’s Red Hot instead of Tabasco) and put it all in a large ziploc and let sit for about an hour.

    Then I grilled them slow and low on the grill until they were all done and the skin was nice and crispy- this was AMAZING! Will make it over and over! What a great recipe!

  9. Brenda

    I have made these several times, and making them again today. They are so good!! I have only used wings (not tenders) and at this point will continue using wings. I love the seasoning on them. A keeper for me and my family!

  10. Jeanne

    I tried it, this is the closest I’ve ever gotten to Austin Grill wings. one suggestion is some lime juice because there is definitely a little citrus in the AG wings. These were great, thanks!

  11. Lindsey

    Just wanted to chime in and say this recipe is a HUGE hit with my husband. Every single time I make our weekly meal plan and ask what sounds good to him, he says, “Make those wings! Those are delicious.” Thanks, Roni!

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