Cous Cous and Cajun Chicken Wings

This weeks recipe is a bit of a strange combination of New World cuisine, meets Old. I was quite happily making a batch of Cajun Chicken wings (with an awesome spice recipe provided by, Cooking Up The Pantry) when I thought, maybe eating 2kg’s of chicken wings isn’t the healthiest meal I could be making.  So rummaging through the pantry I found a bag of cous cous and fortunately enough ingredients in the refrigerator to make a light and tasty cous cous salad.  After whipping up a batch of both wings and cous cous, not only did I have a very happy belly, but leftovers to savour later on in the week. The only caveat is unlike many of my usual recipe’s, this one you need to give yourself 24 hours, to let the dry rub work it’s magic. So sit back, read and enjoy of old meets new, east meets west.

East meets West

East meets West



– 2kg of chicken wings
– 1 lemon
– 2 tablespoons of olive oil
– 9 tablespoons paprika
– 3 tablespoons smoked paprika
– 3 tablespoons cayenne pepper
– 6 tablespoons ground pepper
– 9 tablespoons garlic powder
– 5 tablespoons onion powder
– 6 tablespoons salt
– 6 tablespoons dried oregano
– 3 tablespoons dried thyme


– 200 grams of cous cous
– 3 cloves of garlic
– 1 small onion
– 250 ml’s of chicken stock
– Half a cucumber
– 12 cherry tomatoes
– A handful of pine nuts
– 1 handful of coriander

More fun with knifes

More fun with knifes


– Preparing the dry rub is pretty straight forward.  If it’s in powder form, put it in.  So take the normal paprika, smoked paprika, cayenne pepper, ground pepper, garlic powder, onion powder, salt, oregano and thyme mixing it all together in a container or small bowl.  You’re going to have quite a fair bit of dry rub left over, so you can store it in a container for up to 3 months.

Dry rub - Cajun Style

Dry rub – Cajun Style

– Next take the chicken wings and cut the joint between the winglets and tips.

– Placing the wings in a large bowl, sprinkle 3 heaped tablespoons of the dry rub over the wings and mix it thoroughly over the wings.

Mix that magical dust around

Mix that magical dust around

– Set aside in the fridge over night and let the magic dust work it’s way into the wings.

– Once you’ve decided it’s been long enough, simply preheat the oven to 200 degree’s celsius (fan)

– While you wait for the oven to warm up, grab yourself a sheet of grease proof paper, so that the wings don’t stick and line a large oven tray with it, before spreading your wings over the tray.

Spreading the wings/love

Spreading the wings/love

– You can now slide the tray into the oven and let the magic of the oven, caramelize those wings, releasing all that smoky potential.

– Now that you’ve got 40 minutes to spare, it’s time to get started on the cous cous salad.

– Grab yourself a sharp knife and start finely dicing a cucumber

Diced Cucumber

Diced Cucumber

– Next start quartering the cherry tomatoes and chop up the coriander.

More fun with knifes

More fun with knifes

–  You can start by mincing the garlic and browning them in a large pot.

Time to caramelise those sugars with the maynard effect

Time to caramelise those sugars with the Maynard effect

– Dice the small onion and add it to the pan, browning to perfection.

Diced and ready for the heat

Diced and ready for the heat

– Take the chicken stock that you prepared and add it to the pot, bring it to a boil before mixing in the cous cous fluffing it with a fork, before adding in the coriander.

Light and fluffy goodness

Light and fluffy goodness

– Once you feel the cous cous is ready, let it cool down for 10 minutes so it doesn’t cook the fresh ingredients and toss in the tomatoes, pine nuts and cucumber, once you’re ready.

Light and tasty

Light and tasty

– Hopefully you’ve made the cous cous salad, with plenty of time, in which case you should hopefully be able to pop the oven open and bring out something that resembles this:

Magical Wings

Magical Wings

– Let the wings sit for about 10 minutes.

Ragin' Cajun Goodness

Ragin’ Cajun Goodness

– Serve up the cous cous salad and Cajun wings together.  If it’s too spicy, you can pair it with aioli or sour cream and chives as a dipping sauce.

Cajun Chicken and Cous Cous  Salad

Cajun Chicken and Cous Cous Salad


About techdevourer

My little website that started off as a food and technology site and somehow became all about the food. Look around, kick back and read, my sporadic musings, informal writing's and occasional typos.

Posted on June 7, 2015, in Food, Recipe and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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