Appetizers

Cajun Wings with Dijon Drambuie Dip

Cajun Wings with Dijon Drambuie Dip

Dijon Drambuie Dip

  • 3/4 cup (175 mL) mayonnaise
  • 1/4 cup (50 mL) Dijon mustard
  • 1/4 cup (50 mL) Drambuie
  • Pinch hot pepper flakes

wings

  • 2 lb (1 kg) chicken wings
  • 2 Tbsp (25 mL) extra virgin olive oil
  • 1 Tbsp (15 mL) chili powder
  • 1 Tbsp (15 mL) dried onion
  • 1 Tbsp (15 mL) dried oregano
  • 1 Tbsp (15 mL) dried thyme
  • 1 tsp (5 mL) cayenne
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) freshly ground black pepper

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Makes 4 servings

If you’re like us and hate wings dripping in sauce, then this recipe is for you. But we recognize that some people like a little sauce with their chicken and so, as your humble servants, we’ve included a dip. It happens to be the same color as your refrigerator from the ’70s but it tastes so damn good we’re willing to let that slide.

  1. To make the dip, combine mayonnaise, Dijon, Drambuie and hot pepper flakes in a small bowl and whisk until smooth. Cover and refrigerate until ready to use.
  2. Preheat oven to broil and spray broiler pan with cooking spray.
  3. Toss wings in olive oil to coat. Combine spices and toss with wings in a large bowl until evenly coated. Arrange fat-side down on pan and broil for 45 minutes or until crispy, turning wings halfway through cooking time. Transfer to platter and serve with dip.

Craft-Brewed Beer

As good Canadian boys, we know you can’t eat wings without beer. Leave the big breweries behind for a night and explore some unique craft-brewed beers—coffee porter, raspberry wheat or Belgium white. The perfect beer is out there but you won’t find it until you’ve experimented with a few along the way.