Best Spice Essentials Chicken Dust Recipes

POULTRY ESSENTIALS: WING DUST & DIPPING SAUCE

Steps:

• PREP/PREPARE
• Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, the wing dust will last six months or more, and the sauce should last 2 - 3 weeks.
• This recipe supplies enough dust and sauce for about four pounds of wings; however, it can easily be halved or quartered for smaller batches.
• Gather your ingredients (mise en place).
• Place a rack in the middle position and preheat the oven to 400f (205c).
• Mix all of the wing dust ingredients together in a small bowl.
• Toss the wings in the dust, lay them on a parchment-lined baking sheet, and if you have a rack use it.
• I do one more optional step. I put some AP flour in a fine mesh strainer, and lightly, lightly sprinkle them, after I have applied the wing dust. It helps to make them a bit crispier, but do not use too much
• Add to the preheated oven and bake until crispy, about 40 - 45 minutes.
• If you are not using a rack, turn the wings over about halfway through baking process. If you are using a rack, skip this step.
• While the wings are baking, add the sauce ingredients to a saucepan over low heat, and whisk until combined.
• After they come out of the oven, place the wings into a bowl and toss with a small bit of the sauce. Do not soak them... Just a bit will do.
• PLATE/PRESENT
• Serve the wings with the additional sauce on the side. Enjoy.
• Keep the faith, and keep cooking.

AUSTRALIAN RED DESERT DUST SPICE

Steps:

• 1. Chef's Note: Make sure that all your spices are nice and fresh. A fresh spice is a happy spice.
• 2. Take all the spices, and grind them, along with the flour, using a pestle and mortar, until they are dust. Hence the name: Australian Red Desert Dust.
• 3. Chef's Note: Or you could always use a spice blender, coffee grinder, or high-powered blender, to accomplish the same task.
• 4. Chef's Tip: Place the ground spice into an airtight container, and use when needed. Keep out of strong light or extremes of temperature.
• 5. Chef's Note: Here's an idea... Take some chicken thighs, (boneless/skin on) and coat in the spice dust, then place them in some hot oil and fry until crispy, finally place in a 350f (175c) oven until done, about another 10-12 minutes. Experiment, have fun, enjoy.
• 6. Keep the faith, and keep cooking.

SPICE ESSENTIALS: CHICKEN DUST

Steps:

• PREP/PREPARE
• I have two ways to prepare this spice: 1. Stick all the ingredients into a spice blender, and GRIND-BABY-GRIND, until it is literally dust. 2. Mix all the ingredients together but leave them in their natural state. I use the first method, when I am using them in something like a chicken soup, stew, or a braise. By grinding them up, it helps them to release their flavors. I use the second method, when I am concerned about presentation. For example, sprinkling them on a couple of bone-in, skin-on chicken thighs, as my main photo suggests.
• Contrary to its name, Lemon/Pepper spice contains a significant amount of sodium. If you are on a low-sodium diet, you could leave it out; however, it is important to the recipe's overall flavor. So, here is a suggestion. Take the zest from a medium-sized lemon and mix it with about a teaspoon of freshly-ground black pepper. Preheat your oven to 200f (95c), and then turn it off. Put the lemon zest on a parchment-lined baking sheet, spread out the lemon zest, and pepper. Then, place into the oven for an hour or so. That will give you dried lemon/pepper spice, but without the sodium.
• Making your own spice mixes has a lot of advantages. For example, you think you would like this recipe, but you cannot stand mace... leave it out. Or, you LOVE mace... add more. You are in control. Another good thing is that you know exactly what is in the spice mix. Again, you are in control. Finally, it gives you a way to use spices that you have stuck in your cabinet. For example, you purchased a bottle of mace for a specific recipe, and you know you may never use it again. One-hundred years from now that bottle will still be up there, mocking you. By creating your own mixes, you can use those spices to create awesome stuff.
• Gather your ingredients (mise en place).
• Mix all of the ingredients together.
• Store in an airtight container, in a cool/dry place.
• Sprinkle on chicken (skin on or off) before cooking, baking, or BBQing.
• PLATE/PRESENT
• I usually have some at the table for use while eating. Enjoy.
• Keep the faith, and keep cooking.