Excellent chicken wings
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Oven-baked wings contain less fat than pan-fried ones, but they're just as delicious and crispy. Before baking, rub them with a spice mixture, including toasted sage and rosemary, and let them sit at room temperature to dry out the skin. This will ensure crispier, more savory skin. Grill them on a wire rack to ensure heat circulates freely on all sides, ensuring even browning. They make a wonderful beer snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg chicken wings, whole or halved, optional
- 3 fresh sprigs of rosemary
- 12 fresh sage leaves
- 1 tbsp. cumin seeds
- 1 tbsp red pepper flakes
- 0.5 tbsp black peppercorns
- 1 tbsp garlic powder
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Recipes with similar ingredients: chicken wings, black pepper, garlic powder, red pepper flakes, cumin, sage, rosemary
Cooking the dish according to the recipe:
- Prepare a spice mixToast: Pour about 2 cm of olive oil into a small saucepan and heat over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves are darkened and crisp, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves are darkened, slightly curled, and no longer sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
- In a dry medium saucepan, cook the cumin, red pepper flakes, peppercorns, and garlic powder over low heat, stirring constantly to prevent burning, until fragrant, about 5 minutes. Remove from heat and let cool completely.
- Remove the rosemary leaves from the stems, then place the herbs and spices in a spice grinder and grind. Add 1 tablespoon of salt.
- Prepare the wingsRub the wings with the spice mixture and place them on a rack set on a rimmed baking sheet. Let them sit at room temperature for about 30 minutes. Meanwhile, preheat the oven to 200°C.
- Transfer the baking sheet with the rack and wings to the oven and bake until crispy, turning halfway through, 40 to 50 minutes. Serve the wings hot.
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