September 09, 2016
Lunch, Poultry, Chicken,
Appetizers, Authentic, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Small Batch Cooking, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Wings, Spicy, Spring, Kosher Meat more
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"I adapted this recipe from one I found on line but I can't remember where. I think it was Food&Wine. I made two servings, but it is very east to double.
Of course the baking time varies depending on the size of your chicken wings. Some times you get tiny ones other times they look like turkey wings."
Pre heat the oven to 450 F.Place a rack over a baking sheet.Season chiken wings with just a littlebit of salt. Barely, since there is salt on the rest of the seasoning.
Place wings on rack, leaving slight space between each wing.Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 minutes longer.
Meanwhile, combine cumin,pepper flakes, and Sichuan peppercorns in a small skillet and toast over medium-low heat until fragrant, about 1 minute. Transfer to a mortar and pestle; add salt and sugar and grind until a rough powder is formed.
When wings are finished, transfer to a large bowl and toss with lime juice. Add half of the spice powder and all of the cilantro and scallions. Toss until coated. Taste one wing, then add more spice powder to taste. Serve immediately.
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This packs a nice lime punch...the wings were very crispy and flavorful...I only used 1/2 the amount of spice...next time I might try the full amount...made this for one of our appy nights and tagged it in the "Bill Board" tag game...yum