Crispy Peppercorn Chicken Wings
Ingredients
The seasoning
-
2
tablespoons
black peppercorns
-
1
tablespoon
Morton kosher salt
-
1
tablespoon
ground coriander
-
1
tablespoon
ground cumin
-
1½
teaspoons
garam masala or Chinese five-spice powder
-
½
teaspoon
baking soda
-
½
teaspoon
sugar
The chicken wings
-
3
pounds
chicken wings, flats and drumettes separated, patted dry
The finishing touches
-
2
tablespoons
olive oil
-
2
scallions
scallions
-
1
lime
lime
Instructions
- Crush the black peppercorns and transfer them to a large bowl.
- Cover the baking sheet with a double layer of foil.
- Mix the crushed peppercorns with salt, coriander, cumin, garam masala, baking soda, and sugar.
- Add the chicken wings and olive oil to the spice mixture and toss to coat.
- Arrange the wings on the prepared baking sheet and chill for at least 1 hour or up to 1 day.
- Let the wings sit at room temperature for at least 15 minutes before cooking.
- Preheat the oven to 425°F and bake the wings, turning halfway through, for 30-40 minutes.
- Broil the wings for 3-4 minutes until crispy, then turn and broil for another 3 minutes.
- Let the wings rest for about 5 minutes.
- Slice the scallions and cut the lime into wedges.
- Serve the wings on a platter, garnished with scallions and lime wedges.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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