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in cook





















| Fat | 81g | 125% |
| Saturated | 22g | 108% |
| Trans | 1g | 0% |
| Protein | 83g | 166% |
| Cholesterol | 349mg | 116% |
| Sodium | 331mg | 14% |
| Calcium | 55mg | 5% |
| Magnesium | 82mg | 20% |
| Potassium | 708mg | 20% |
| Iron | 4mg | 24% |
| Zinc | 6mg | 40% |
| Vitamin A | 667IU | 13% |
| Vitamin C | 3mg | 5% |
| Thiamin (B1) | 0mg | 12% |
| Riboflavin (B2) | 0mg | 21% |
| Niacin (B3) | 27mg | 134% |
| Vitamin B6 | 2mg | 79% |
| Folic Acid (B9) | 18µg | 5% |
| Vitamin B12 | 1µg | 24% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 13% |
| Vitamin K | 5µg | 7% |
| Fatty acids, total monounsaturated | 35g | 0% |
| Fatty acids, total polyunsaturated | 16g | 0% |

After picking up a blackened seasoning mix from New Orleans, we decided to throw it on a batch of wings to see how it would turn out — the skin was crisp, flavorful and absolutely delicious.
Alternatively, you could make a spice mixture of your own, or use a pre-made cajun seasoning mix for this recipe.
Preheat the broiler on high. Wash and pat dry the wings. On a foil-lined baking sheet or tray, toss the wings with the olive oil and generously season with the seasoning mixture. Cook for about 8 minutes on each side, re-seasoning a little halfway.
Remove from the oven and enjoy immediately!