Chicken Wing Recipe
Preparation time
Cooking time
Total time
Delicious Chicken Wing Rub a versatile tasty and easy recipe to have waiting for you when you rush in from work, great on a BBQ and loved as a sports watching picky snack.
Marissa: www.marissa.co
Recipe type: Mains
Cuisine: American
Servings: 4
Ingredients
- 75g Billington’s Light Muscovado Sugar
- 4 teaspoons chilli powder
- ½-2 teaspoons ground cayenne pepper
- 2 teaspoons cinnamon
- 4 teaspoons ground cumin
- 4 teaspoons smoked paprika
- 1 clove of crushed garlic (optional)
- 1.5kg chicken wings, washed and cleaned
Method
- If cooking straight away pre-heat the oven to 200 degrees.
- In a plastic bag add the seasoning and mix the herbs, spices and garlic together, making sure there are no sugar lumps (use the back of a teaspoon to press the lumps out of the rub).
- Add the washed and cleaned chicken wings to the bag of sugar and spice and massage the rub into the wings either with the bag open or closed. It takes longer with a sealed bag but you may not like the feel of raw chicken on your hands.
- If you have time allow the wings to marinade for 20 minutes or overnight, the longer you leave then the tastier they become.
- When you are ready to eat tip the contents of the bag onto a lined baking tray with a lip. Bake in a very hot oven for 25-30 minutes or until the wings are golden or they would be delicious cooked over coals or on a gas BBQ.
- Serve on their own as a snack, with BBQ sides and salad as a meal.
Tips
I like using the chicken drumlette's (the top part of the wing attached to the breast bone. They are meatier and tend to be cleaner when you buy them so require less preparation.
If you buy packets of the whole chicken wings make sure you burn off the feathers with a match or lighter. Hold the flame near the feather and singe the feather off. This is much easier than trying to pluck or cut the feathers off and cut the very tip off leaving only the wing with meat.
This recipe works well with pork chops, chicken breasts, chicken pieces and even a whole chicken, just adjust the cooking time according to the instructions on the packet.
If you buy packets of the whole chicken wings make sure you burn off the feathers with a match or lighter. Hold the flame near the feather and singe the feather off. This is much easier than trying to pluck or cut the feathers off and cut the very tip off leaving only the wing with meat.
This recipe works well with pork chops, chicken breasts, chicken pieces and even a whole chicken, just adjust the cooking time according to the instructions on the packet.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/chicken-wing-recipe/