Seven-Spice Roasted Chicken Wings
Seven-Spice Roasted Chicken Wings served with S'khug
Ingredients
A note about gluten: When gluten-free spices are used, this recipe is gluten free.
1 tsp.
kosher salt
1 tsp.
freshly ground Kowalski's Black Peppercorns
1 tsp.
ground cumin
1 tsp.
ground allspice
1 tsp.
ground cinnamon
1 tsp.
ground coriander
½ tsp.
garlic powder
½ tsp.
onion powder
½ tsp.
ground cloves
½ tsp.
ground nutmeg
¼ tsp.
sweet paprika
24
party-style chicken wings
2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1 tbsp.
Kowalski's Unsalted Butter
6 wedges
lemon
2 tbsp.
pine nuts, toasted
½ oz.
fresh Italian parsley
- freshly grated zest of 1 lemon
- S'khug, for serving (optional)
Directions
- In a small mixing bowl, whisk together first 11 ingredients (through paprika).
- Add chicken and 1 tbsp. oil to the bowl; toss to coat.
- Preheat oven to 425°.
- In a large skillet over medium-high heat, melt butter with remaining oil.
- Add seasoned wings to skillet; cook, turning occasionally, until browned on all sides (about 10 min.).
- Transfer wings to a baking sheet lined with parchment paper; bake in preheated oven until chicken reaches an internal temperature of 165° (about 20 min.), turning once.
- Pile wings on a serving platter; garnish with lemon wedges, pine nuts, parsley and zest.
- Serve with s'khug, if desired.
Tasty Tip:
- These wings are also great air-fried! Instead of using a skillet and oven, place seasoned wings in a preheated 375° air fryer; cook for 10 min. Flip wings; continue cooking, checking every few minutes, until wings are dark golden-brown, crispy and cooked through to an internal temperature of 165° (about 5 min.).
