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Dry Roasted Chicken Wings

 This is an adaptation of Chef Michael Smith’s recipe for roasted wings. We’ve all had a few too many and downed a few too many wings! This recipe definitely makes those yummy wings less naughty.

Makes 1 lb of wings

2 tbsp cornstarch

1 tbsp sugar

1 tsp salt

1 tsp chili powder

½ tsp dried thyme

¼ tsp pepper

1 lb wings/10 wings

–  Combine all dry ingredients together.

–  Coat the wings in the rub; this part takes some time. Eventually the chicken will absorb all of the rub, just keep mixing them every little while until all of the dry rub is gone; about 45 minutes.

–  Preheat your oven to 425.

–  Line a baking sheet with aluminum foil and then lay a roasting rack on top of the baking sheet.

–  Place the wings evenly on the roasting rack.

–  Roast the wings for 30 – 35 minutes until the cornstarch is no longer visible and the wings are golden.

Notes:

  1. This is a perfect place to play around with different spices and herbs.
  2. These are really yummy and Mike loves them!

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