SPICE DRAWER CHICKEN WINGS

  • 4-6 servings . This dry rub is great on any cut of chicken, including whole birds for roasting( make a double batch).
  • 1 tsp dried oregano
  • 1 tsp granulated garlic
  • 1 tsp smoked paprika
  • 1 tsp sugar
  • 4 tsp kosher salt, plus more
  • 1/2 tsp. MSG, plus more for serving
  • 4 lb. chicken wings
  • 2 tbsp vegetable oil
  • 1 cup mint and/ or basil leaves
  • Limes and small Persian cucumbers, cut into wedges (for servings)
  1. Mix oregano, granulated garlic, paprika, sugar, 4 tsp salt, and 1/2 tsp MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.
  2. Place racks in center and upper third of oven; preheat to 375*. Drizzle wings with oil and toss to coat. Bake on center rack, turning with tongs halfway through, until cooked through and skin is golden brown, 30-35 minutes.
  3. Remove from oven. Heat broiler. Broil wings on upper rack, turning every 2-3 minutes,until skin is deeply browned and starting to char at the edges, 5-7 minutes (watch them closely).
  4. Transfer wings to a platter, season with salt and a little more MSG. Top with herbs and lime and cucumber wedges.

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