No frying needed to get these takeout-crisp lovelies, worthy of a wing-eating contest. But you'll want to savor them. Yum.
Ingredients:
4 lbs. chicken wings
3/4 Tablespoon light brown sugar
1/2 Tablespoon ancho chili pepper
1/2 Tablespoon smoked paprika
1/2 Tablespoon garlic powder
1/2 Tablespoon kosher salt
3/4 teaspoon paprika (not smoked)
3/4 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon dried mustard powder
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
2 Tablespoons olive oil
Preparation:
- Preheat oven to 450.
- Line a baking sheet/jellyroll pan with foil. Place baking racks or cooling racks in the pan and spray generously with cooking spray.
- Rinse chicken wings and dry on paper towel.
- Mix all dry ingredients in a big bowl.
- Drizzle wings with oil and dump into the bowl of spices. Mix with hands until all dry ingredients are on the wings and the wings are evenly coated.
- Put bowl of wings in the fridge to marinate for at least 30 minutes -- up to 2 hours.
Cooking:
Place wings in a single layer on the racks, skin-side up. Bake for 30 minutes, then turn the wings over. Bake for another 20, until wings are crispy.
Serve:
Serve hot! With whatever sauces you wish (ranch, Tennessee hot sauce, buffalo, sweet chili sauce, etc.). Green onions make a nice garnish. Resist the temptation to make a ton and keep them warm in a crockpot for a party - they will get soft and mushy.
A Little Backstory:
Who doesn't love wings? Brian's son eats them every day and I swear the kid is going to start clucking. The best thing about this recipe is the control you have over the spiciness, the sodium, and the price -- raw chicken wings are cheap, especially in bulk. Hit up Costco and you'll pay pennies a wing.
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