Crispy Salt and Pepper Chicken Wings
Wednesday, September 8, 2021
The distraction of the two rolls of paper towels leaves sauced wings undesired. These salt and pepper wings are crispy on the outside, tender inside, and just simple. Be sure the throughly pat your wings dry. The baking soda help to create a crispy skin. These are best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.
Ingredients
2 Tbsp. Freshly ground black pepper
2 Tbsp. Kosher salt
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1½ tsp. baking soda
1½ tsp. granulated sugar
3 lbs. chicken wings, flats and drumettes separated, patted dry with paper towels
2 Tbsp. olive oil
2 scallions, thinly sliced
1 lime, quartered
Instructions
Cover a large sheetpan in a double layer of aluminum foil and set aside.
Add black pepper, salt, coriander, cumin, baking soda, and sugar to medium mixing bowl and mix with your hands to make sure all spices are evenly mixed.
In the same bowl, add chicken wings and oil and toss with your hands until wings are evenly coated with oil and spice mix.
Arrange wings on prepared sheet, spacing evenly apart. Chill, uncovered, at least 2 hours and up to 1 day.
Remove the wings from refrigerator and let them sit until they are as close to room temperature as possible, at least 15 minutes. Meanwhile, place racks in the top third and center of oven; preheat to 425°.
Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, then rotate the sheetpan 180°, until browned and crisp in spots and cooked through, 30–40 minutes.
Remove baking sheet from oven and turn on broiler. Let the broiler heat at least 5 minutes. Broil wings on top rack until browned and crisp all over and nubs on ends of drumettes are just a little charred, 3–4 minutes. Remove from oven and turn wings again.
Flip the wings one last time, with thongs. Broil until second side looks as crisp and lightly charred as the first, about 3 minutes.
Remove the wings from teh broiler and allow them to rest for 5 minutes.
As the wings rest, thinly slice scallions.
Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.
Tags
Appetizer
