Eleanor’s Wings
FOR THE SEASONING:
2 teaspoons black peppercorns
2 teaspoons cumin seeds
2 teaspoons coriander seeds
Вѕ teaspoon fennel seeds
Вѕ teaspoon cardamom pods (optional)
ВЅ teaspoon star anise (optional)
Вј teaspoon whole allspice berries
Вј teaspoon whole cloves
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
ВЅ teaspoon paprika
ВЅ teaspoon cayenne pepper
ВЅ teaspoon ground sumac (optional)
Вј teaspoon dried lavender (optional)
FOR THE WINGS:
3 pounds chicken wings, cut into drums and flats
1 tablespoon olive oil, plus 1 tablespoon for garnishing
Juice of 1 lemon
- Preheat the oven to 500В°F.
- In a large skillet over medium heat, toast the black peppercorns, cumin seeds, coriander seeds, fennel seeds, cardamom pods, star anise, allspice berries and cloves. Place toasted spices in a spice grinder or a blender and grind. Pour the spice mixture into a small bowl along with the remaining seasoning ingredients and combine well. Set aside.
- Place the chicken wings in a large mixing bowl and toss with 1 tablespoon of the olive oil and about 2 tablespoons of the spice mixture. Toss to coat well.
- Place ovenproof metal cooling racks inside two sheet pans, and spread out the chicken wings evenly among the two. Bake for 20 to 25 minutes, turning once, or until the chicken is cooked through. The cooking time may vary based on your oven and how crispy you like your wings.*
- Transfer the baked chicken wings to a large bowl and toss with the remaining olive oil, another tablespoon or two of the spice mixture and the lemon juice. Serve hot.
- If you like crispier wings and you have some extra time, before tossing the uncooked wings with the olive oil and spice mixture, bring a large pot of water to a boil and cook the wings for 10 minutes (this will render some of the fat). Pat the wings dry, and then proceed with step 3 above
NOTES: This recipe will provide you with some extra spice mixture to have on hand, or if you’d like more, you can absolutely scale up the recipe to make sure you have a big stash of it on hand for other uses. We have coated chicken breasts and thighs with this spice mixture and have even roasted some cauliflower sprinkled with it..
