Some time last year, I came across a recipe for wings that veered far from the classic Buffalo Wings with the prerequisite Buffalo sauce and blue cheese dressing. And I was hooked! I've made Crispy Pepper Chicken Wings many times and every time, those who have devoured them have raved over them! They are a bit spicy, a bit salty, and definitely tasty!
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The other spices for these chicken wings are Diamond Crystal Salt, freshly ground pepper, ground coriander, ground cumin, a tiny bit of sugar (I use coconut sugar) and garam masala. And a bit of baking soda. I'll get to that in a bit.
What is garam masala?
Garam Masala is a blend of Indian spices that includes one or all (or more) of the following: chiles, coriander, black pepper, ginger, cardamom, cinnamom, nutmeg, cumin, cloves, mace, pepper, garlic …
As I have a minimal understanding of the culinary culture in India, I think I've gleaned that each family creates their own spice combinations and are rather proud of their flavors. So that gives you permission to blend yours! As I'm known to say, "It's your kitchen. You do what you like!"
I was fortunate to travel to India last fall and bring a blend home, but you can make your own, buy from the ethnic aisle of your grocery store, or order online.
What was that you said about baking soda? (Hint ... it's all about crispy chicken wings!)
Now, about the baking soda. The reaction of the baking soda with the liquid in the recipe (in this case, the oil and the fat from the wings) creates gas bubbles which help with the crispiness of the wings. Isn't that cool?
All you need to do is toss the wings with the spices and a bit of oil. If you have time and space in the fridge, lay them out on the baking sheet and put them, uncovered, in the fridge till you are ready to bake. The drying-out time and the baking soda will create wonderful crispiness. And you thought you needed oil and frying to create crispy wings. I just changed that whole thing for you! You can say "Thank you" in the comments!
I use parchment paper on the baking sheet. It protects from the aluminum pan and although some suggest baking wings on a baking rack, my kitchen help (AKA my husband!) does not like cleaning them! So in deference and gratitude to him, I'm happy to use parchment paper.
Bake for 30-40 minutes at 425°, turning the wings halfway through. When they've been in for 40 minutes, turn on the broiler and let the wings get a bit charred. Take them out before the smoke billows out!
How to serve Crispy Pepper Chicken Wings
I love to serve these wings with something cool … like a salad. But I don't mean salad greens unless the dressing is a cool creamy option. I usually make cole slaw, with a bit of vinegar or lime juice to cut through the thickness of the mayonnaise. But if you're making these wings for a party, make a drizzling sauce of mayo and vinegar, and you'll be the star of the party without saying a word!
Other recipes you might like:
- Cilantro Lime Shrimp with Poblano Sauce
- Green Fresh Rolls with Two Sauces
- Shakshuka - Eggs Baked in a Spicy Sauce
Recipe
Crispy Pepper Chicken Wings
Ingredients
- 1 tablespoon freshly fround black peppercorns
- 2 tablespoons sea salt to taste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 ½ teaspoon garam masala
- ½ teaspoon baking soda
- ½ teaspoon coconut palm sugar or regular if you prefer
- 3 pounds chicken wings
- 2 tablespoons avocado oil, or other high smoke-point oil
- 2 scallions sliced thin
- 1 lime cute into wedges
Instructions
- In a large bowl, freshly grind a a tablespoon of peppercorns. Add the salt, coriander, cumin, garam masala, baking soada, and sugar. Mix it all together.
- Add the chicken wings and oil, then mix with your hands or a large spatula to cover the wings with the spices.
- Arrange the wings on a baking sheet covered with parchment paper. Ideally, chill for an hour or overnight before baking. If you don't have time for this, you won't lose much quality. Just make and eat!
- If you've had time to chill these lovely wings in the fridge, be sure to take them out at least 15 minutes before you bake them.
- Heat the oven to 425°. Bake the wings for 20 minutes, then turn them over and bake another 20 minutes.
- Turn the oven to broil, and let the wings start charring a wee bit, a max of 3 minutes. This is where much of the crispy happens and they get a bit charred, too!
- Put them on a platter, put plenty of lime wedges around to squeeze on, and sprinkle with scallions. Serve with Cole Slaw or a dipping sauce of mayo/vinegar.
- Bon Appétit!
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