2 1/2 lb chicken wings, separated an
3/4 cup plain yogurt
2/3 cup louisiana hot sauce.
2 tsp garlic powder
1 cup flour
1/2 cup cajun seasoning
1 oil, for frying
Directions
In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and
marinate overnight in the refrigerator. The following day, mix
together flour and cajun seasonings in a bowl. Remove chicken from
the marinade and coat evenly in flour mixture. In a wok or deep
fryer, heat oil to 370F. This can be achieved by heating over medium
high heat. Use enough oil to cover 4 to 5 chicken wings at a time.
Deep fry wings for approximately 8 minutes. Drain on paper towel.
Serves 2 to 4
Servings: 2 servings
Cajun Chicken Wings Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cajun; Chicken; Chicken Wing; Poultry
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into history, at least as far back into history as ancient Egypt, and potentially, even further back. In practice though, mostly, these early cook books were just basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius wrote a few documents describing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, something that is very familiar to us today. This early Roman chef informs us how the ancient Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab countries, including spices like basil and coriander. The introduction of these new tastes created a surge in recipe books, some of which still exist in academic collections. During the next few hundred years, the powerful and wealthy competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cook books were in great demand, mostly due to more people being able to read, people having increased leisure time and being a little richer. Like it or not, the introduction of TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Cajun Chicken Wings recipe.
