Crispy Pepper Chicken Wings
I loved the sound of this recipe that I found at bonappetit.com, but there were methods suggested that didn't work in my kitchen. So I adapted it and everytime I've served these wings, they are met with rave reveiws.
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!
Tried this recipe?Let us know how it was!