Paired with a Hoppy Pilsner
Apart from them being absolutely addicting and baked instead of fried, the reason I love these wings so much is that they only require 4 ingredients. As Zach and I were brainstorming the next month’s recipe posts, we figured that we really needed to post a recipe for Super Bowl Sunday. Since wings seem to be the way most people seem to go, we thought it only fitting that we should post a chicken wing recipe.
Zach and I make wings a lot. Actually I should say that Zach makes wings a lot, and the thing I love most about the way he makes wings is that he bakes them, instead of frying them. Somehow he gets them just as crispy as if you would fry them. This recipe is extremely simple, and you can easily double it or even triple it if need be. All you need is a couple of sheet pans, a big old batch of wings, some cajun seasoning, and the perfect caesar dressing.
Trust me. You and your guests will be begging for seconds and thirds!
Beer Here I go again…pairing with a pilsner. This time I decided to go with hoppy pilsner, which by the way, Melvin makes a FANTASTIC one. These wings are a tad spicy from the cajun seasoning, but they are definitely not overwhelming in spice. A hoppy pilsner still gives you the characteristics of a classic pilsner, but they tend to have a slightly larger hop character. You can definitely go with a lighter pale ale if you can’t get your hands on a hoppy pilsner.
Crispy Asiago Caesar Chicken Wings