Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 2 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 0.5 tsp dark brown sugar
  • 0.5 cup blue cheese dressing
  • 1 tbsp fresh chives, minced
  • 1 tsp fresh lemon juice

Instructions:

  1. Dry the chicken. Use paper towels to pat the 2 lbs chicken wings completely dry. Note: Moisture is the enemy of a good sear; wet wings will steam instead of blacken.
  2. Mix the spices. In a small jar, combine the smoked paprika, onion powder, garlic powder, cayenne, thyme, oregano, salt, pepper, and brown sugar.
  3. Coat the wings. Place the wings in a large bowl and drizzle with 2 tbsp neutral oil, tossing until every wing is glossy.
  4. Season heavily. Sprinkle the spice mix over the wings and toss again until they are completely coated in a thick, dark red layer.
  5. Preheat your skillet. Set your heavy pan over medium high heat for at least 3 minutes until a drop of water flicked onto it dances and evaporates instantly.
  6. Arrange the wings. Place the wings in the pan in a single layer, making sure they don't touch. Note: Overcrowding drops the pan temperature and prevents the crust from forming.
  7. Sizzle and sear. Cook for 6-8 minutes on the first side until the spices have turned a deep, dark brown (almost black) and the skin is crisp.
  8. Flip and finish. Turn the wings and cook for another 6-8 minutes until the internal temperature hits 165°F and the aroma is smoky and spicy.
  9. Rest the wings. Transfer the wings to a plate and let them sit for 5 minutes. Note: This allows the juices to redistribute so they don't run out when you bite in.
  10. Prepare the sauce. Whisk together the blue cheese dressing, minced chives, and lemon juice in a small bowl until the sauce is smooth and velvety.