We love Spice de Terre with its unique flavor from a pepper with a funny-sounding name: the Peter Pepper. This hand-blended combo is hand-blended by Papa Jeabert in the heart of Acadiana. Delicious, low salt with quick heat that doesn’t linger or burn. Just good flavor and lots of fun!
|1.||Season the wings on all sides with Spice de Terre. Place on a rack-lined sheet pan. Place in refrigerator on the bottom shelf uncovered for at least 4 hours or overnight to dry in the chilled air of the fridge.|
|2.||Heat oven to 400°F.|
|3.||Rub the wings with Point Coupee Pecan Oil. Roast for 15-20 minutes or until cooked through with no visible pink and the juices run clear when pierced with a knife.|
|4.||Note: We love dipping these in our tasty Tzatziki sauce.|