Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
5 pounds of fresh chicken wings, portioned
1 tablespoon brown sugar
1 teaspoon kosher salt
3 tablespoons crushed black pepper
2 tablespoons olive oil
1-2 tablespoons of Saint Lucifer Habanero Table Spice #11 or Saint Lucifer Jalapeno Table Spice #13
1 tablespoon of dry thyme
4 stalks of celery cut into 3-inch lengths
4 stalks of scallions for garnish, chopped, green parts only
1 bottle of blue cheese dressing or ranch for dipping
Boil wings on high heat for 10 minutes to allow fat to render and make for a crispier wing
Remove wings from water, discard water and dry completely with paper towels.
Place wings on baking sheet fitted with a cooling rack to allow air to flow under the wings.
Add brown sugar, black pepper, thyme and Saint Lucifer Habanero Table Spice #11 or Saint Lucifer Jalapeno Table Spice #13 to mixing bowl and stir ingredients together.
Heat oven 450 degrees and bake for 30 minutes or until the skin feels crisp and wings are cooked through.
Remove from oven and place them back in large pot, douse them with olive oil and half the dry Saint Lucifer Habanero Table Spice #11 or Saint Lucifer Jalapeno Table Spice #13 rub.
We like to finish our wings on the grill for added flavor and texture.
Place the wings on the grill and cook for about 5-10 minutes on medium heat, turning often until skin looks charred.
Place wings into a clean serving bowl and add the remaining Saint Lucifer Habanero Table Spice #11 or Saint Lucifer Jalapeno Table Spice #13 rub and toss to evenly coat the wings.
Place on a large plate and garnish with chopped scallions.
Enjoy with blue cheese or ranch for dipping, alongside celery sticks.
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