Eleanor's wings get their swagger from a homemade spice blend: peppercorns, cumin, coriander, and fennel toasted in a dry pan, ground fresh, and tossed with the chicken. Roasted hard at 500°F, the skin crisps while the meat stays juicy. A last toss with lemon juice and more spice keeps every bite lively.
Eleanor's Wings
FOR THE SEASONING:
2 teaspoons (10 ml) black peppercorns
2 teaspoons (10 ml) cumin seeds
2 teaspoons (10 ml) coriander seeds
¾ teaspoon fennel seeds
¾ teaspoon cardamom pods (optional)
½ teaspoon star anise (optional)
¼ teaspoon whole allspice berries
¼ teaspoon whole cloves
2 teaspoons (10 ml) garlic powder
2 teaspoons (10 ml) salt
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) unsweetened cocoa powder
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon ground sumac (optional)
¼ teaspoon dried lavender (optional)
FOR THE WINGS:
3 pounds (1361 g) chicken wings, cut into drums and flats
1 tablespoon (15 ml) olive oil, plus 1 tablespoon (15 ml) for garnishing
Juice of 1 lemon
- Preheat the oven to 500°F (260°C).
- 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 (15 ml) of the olive oil and about 2 tablespoons (30 ml) 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..
Pro Tips
- Toast the whole spices in a dry skillet until fragrant before grinding. Freshly ground spices make this rub taste nothing like pre-ground jars.
- For crispier wings, boil them for 10 minutes first, then pat them bone-dry before seasoning. Rendering some of the fat and drying the skin is the real crispiness trick.
- Set the wings on ovenproof cooling racks fitted inside the sheet pans so hot air circulates underneath - no soggy undersides.
- The optional cardamom, star anise, sumac, and lavender push the rub toward something exotic and complex; skip them for a simpler, smokier spice.
- Toss the hot wings with the remaining olive oil, spice mixture, and lemon juice straight out of the oven so the seasoning clings to every piece.
Frequently Asked Questions
Can I make Eleanor's wings ahead of time?
The spice blend keeps in a jar for up to a month, and you can season the raw wings a few hours ahead and refrigerate them. Roast them fresh for the crispiest skin.
How do I get the wings extra crispy?
Boil them for 10 minutes to render some fat, pat them completely dry, and roast on racks at 500°F (260°C). The dry surface is what crisps the skin.
Are these wings paleo?
Yes. The rub is whole spices, garlic, cocoa, and salt, finished with olive oil and lemon - no flour, sugar, or dairy anywhere.
Can I make the spice blend milder?
Cut back or skip the cayenne and some of the black pepper. The cumin, coriander, and cinnamon keep the wings full of flavor without the heat.
Recipe Card
Ingredients
Method
- Preheat the oven to 500°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.
