When you think chicken wings, you probably think Buffalo wings. But there are so many more flavor combinations to explore! And there's no need to fry them to get a juicy, delicious wing. Baking them on a rack at a high temp will get you the same crispiness you're looking for.
Notes: These are so, so delicious. I could eat them all by themselves and be happy.
I bet this would be lovely on chicken thighs as well. If you're using white meat, I would let the spice mixture sit on the chicken in the fridge for at few hours. White meat is hard to season really thoroughly.
If you're looking for something to make for a football-watching spread, these wings would make a great appetizer.
I haven't tried it, but I think it would be safe to double this recipe if you need to feed more people. This feeds Scott and I, but it wouldn't be enough for four.
Ingredients:
1 dozen chicken wings, approx (party wings, drumettes, etc.)
3 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons onion powder
1 teaspoon allspice
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon grated fresh ginger or ginger paste
Sesame seeds garnish
Olive oil
Directions: Heat the oven to 425. Line a baking sheet with foil. Put an oven-safe cooling rack on the baking sheet.
In a large bowl, toss the chicken wings with all the dry spices (salt, pepper, chili powder, onion powder, allspice). Drizzle with olive oil and toss to coat. Place the wings on the rack. Bake for 35-40 minutes until they're starting to get brown and crispy.
In a small bowl, whisk together soy sauce, honey, and ginger. When the wings are done, let them cool a few minutes just so you can safely handle them. Put them in a large bowl and pour the soy sauce mixture over them. Toss to coat.
Put the wings back on the rack, pouring any excess sauce left in the bowl over the top. Sprinkle with sesame seeds. Serve and and enjoy!
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| Almost didn't get a photo before we ate them all |
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