Baked Chicken Wings
INGREDIENTS:
4 lbs chicken wings
2 Tbsp Extra Virgin Olive Oil
2 Tbsp salted butter, melted
1 1/2 Tbsp Ancho Chili Powder
1/2 Tbsp Smoked Paprika
1/2 Tbsp Kosher Salt
1/2 Tbsp Onion Powder
3/4 Tbsp light Brown Sugar
3/4 tsp Hungarian Paprika
3/4 tsp Cumin Powder
3/4 tsp Garlic Powder
1/2 tsp Cayenne Pepper (less if you’re concerned about the heat)
1/2 tsp Mustard Powder
1/4 tsp Black Pepper, freshly ground
1/4 tsp Dried Oregano
1/4 tsp Thyme, ground
2 Tbsp Toasted Sesame Seeds (for garnish)
Chopped Parsley (for garnish)
DIRECTIONS:
Preheat oven to 400° F
Line several baking sheets with parchment paper (for easy cleaning)
Place an oven safe cooling rack on the baking sheet and spray with cooking oil (to keep wings from sticking)
In a mixing bowl, combine all spice ingredients for the spice rub above
Place wings in a bowl and lightly coat the wings with the Extra Virgin Olive Oil and melted Butter mixture
Shake off extra oil/butter and place wings on the non-stick cooling racks
Shake some of the spice rub on each of the wings (top and bottom) and massage into the wings
Bake wings for 45 minutes, or when they reach desired crispy texture
Serve with your favorite dipping sauce (Honey Mustard, Thai Chili Pepper, or Barbecue Sauce)
Things you'll need for this recipe...
Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.
Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.
Naturally white Kosher certified sea salt that’s perfect for all cooking occasions. It’s crisp, has a delicate flaky texture providing a large surface area to absorb flavors. It blends well with other dry ingredients and dissolves very easily when cooking. Great sprinkled on fatty meat or poultry for that crisp salty taste. Place a pinch of kosher sea salt on the top of individual unsalted butter containers, or on top of home-made caramels or chocolate.
Strong and hot, mustard powder is a good source of mustard flavor. A very versatile powder used in many foods including meat, chicken, fish, vegetables and Asian cooking.
Sweet, fresh and lemony. Use in pizza, tomato sauces, vegetables, meat and chili powder.
Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika.
Peppers dried and smoked prior to dehydration, then ground. Adds a smoky sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika.
Strong and sharp when ground. Use on almost any dish to add a slight level of heat and earthy flavor.
Dried and ground Ancho chiles with distinctive mild heat, with rich, fruity and intense flavors.