add to shopping list Ingredients

3 lbs Split chicken wings
1 tbsp Sea salt
20 Peppercorns
2 tbsp Paprika
1 tsp Cayenne (adjust to desired level of heat)
1 tbsp Sugar
2 tbsp Olive Oil

Preparation

Pat dry all you chicken wings with a paper towel, as any excess water will make it harder for the wings to get crispy, and place in a large casserole dish (a cookie sheet will most likely cause the wings on the bottom to burn). Grind sea salt, peppercorns, paprika, cayenne and sugar in a mortar and pestle. Add the spices and olive oil to the wings and rub the mixture into the wings until you have an even coating on the wings, yes you have to get your hands dirty. Spread out wings so that they are one level deep (don't just throw them on top of each other). Place in a 375F degree preheated oven. After about 30 minutes remove the dish from the oven, drain all the liquid from the dish and set it aside (this liquid will stop the wings from getting crispy). Flip the wings, careful you don't lose too much skin on the dish and return them to oven for another 15 minutes. Depending on the moisture in the wings you may want end with about 2-3 minutes of broil to crisp up the skin.

The Dipping Sauce:
Liquid drained off chicken wings
1/4 cup of ketchup (you could substitute with tomato paste, 1 more tbsp of brown sugar and 1 tsp of vinegar)
1 tbsp Worcestershire sauce
1 tbsp of brown sugar
Hot Sauce to taste

Start by separating the oil from the liquid we drained off the wings earlier. My favourite method is to place the liquid in a tall skinny glass and use a turkey baster to suck the liquid from below to oil. In a bowl combine the separated liquid, ketchup, Worcestershire sauce, brown sugar and hot sauce and mix until uniform and smooth. Don't be alarmed when you go to dip your wing and it bounces back at you, the collagen from the reserved liquid will cause the sauce to congeal. If this happens simply stir it up with a fork until smooth again. You can also make separate bowls for the family depending on who is a suicide or mild fan.

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Reviews

9/21/09

mariag says:

These wings are the best I've had! The instructions were easy to follow and the kids absolutely loved them.

12/08/09

urbanideas says:

I absolutely love spicy food and LOVE wings. This is one I DO have to try.

2/13/11

Theresa111 says:

Wings have always been my favorite and these have such a fabulous glaze!

2/13/11

CookingGirl says:

I made this recipe tonight. I thought it was fabulous as I get tired of the regular buffalo wings. I thought the marinade was awesome and using it as a dipping sauce was really good. I used two dozen buffalo wings for the recipe and found that it was plenty. After cooking and pouring off the juices, I based the wings with the dipping sauce and put them back under the broiler. My boys, who are buffalo wing "afficianados" loved them. Thanks for the great recipe!

5/20/11

Christopher51 says:

This is a really good recipe. Thank you. I cheated, however. I have a duel-fuel range with a convection oven. I pumped the turbo up to 400 deg. and placed the chicken on a rack on a sheet pan. I finished it off by collecting the juices, making the sauce then saucing the chicken before putting it under the broiler for about 30 seconds on each side. It came out great! Thanks again.

8/08/11

dunnchareen says:

I love spice food looking forward to trying this recipe

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