Spicy Baked Chicken Wings
Recipe: #24854
September 09, 2016
Categories: Chicken, Appetizers, Authentic, Fathers Day, Game/Sports Day, July 4th, Labor Day Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Wings, Spicy, Kosher Meat, more
"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."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (724.5 g)
- Calories 665.5
- Total Fat - 14.4 g
- Saturated Fat - 3.6 g
- Cholesterol - 1633 mg
- Sodium - 1635.1 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.4 g
- Sugars - 2.8 g
- Protein - 120.8 g
- Calcium - 104.4 mg
- Iron - 18 mg
- Vitamin C - 36.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Tips
No special items needed.
1 Reviews
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