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
- zest of 1 lemon
- S'khug, for serving (optional)
Directions
- In a small mixing bowl, whisk together first 11 ingredients (through paprika).
- Add chicken wings and 1 tbsp. oil; toss to coat.
- Preheat oven to 425°.
- In a large skillet over medium-high heat, melt butter with remaining olive oil.
- Add chicken to skillet; cook, turning occasionally, until browned on all sides (about 10 min.).
- Transfer chicken to a baking sheet lined with parchment paper; bake in preheated oven until chicken reaches an internal temperature of 165°, turning once (about 20 min.).
- Pile chicken on a serving platter; garnish with lemon wedges, pine nuts, parsley and lemon zest.
- Serve with s'khug, if desired.
