Eleanor's Wings

Stav Kogan

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Servings: 4 servings

Calories: 540

2 tsp black peppercorns
2 tsp cumin seeds
2 tsp coriander seeds
¾ tsp fennel seeds
¾ tsp cardamom pods (optional)
½ tsp star anise (optional)
¼ tsp whole allspice berries
¼ tsp whole cloves
2 tsp garlic powder
2 tsp salt
1 tsp ground cinnamon
1 tsp unsweetened cocoa powder
½ tsp paprika
½ tsp cayenne pepper
½ tsp ground sumac (optional)
¼ tsp dried lavender (optional)
3 lb chicken wings, cut into drums and flats
1 tbsp olive oil, plus 1 tablespoon for garnishing
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

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.

Calories: 540kcalCarbohydrates: 3gProtein: 41gFat: 42g

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