by Kate Heyhoe
Serves 4 to 6 as a snack
Golden, slightly crisp, and excellent as snacks or a light main course, these chicken wings are truly addictive! They taste as good cold and at room temp as they do hot out of the oven. If you like the texture of Buffalo Chicken Wings, you'll eat these baked wings right up—they're not at all spicy-hot but they are finger lickin' great.
1 teaspoon granulated garlic
1 teaspoon ground cumin (comino)
1/2 teaspoon oregano, preferably Mexican, crushed
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon celery seed
10 chicken wings (about 2 pounds)
2 tablespoons vegetable oil
Heat the oven to 425 degrees F. Spread length of foil on a baking sheet for easy clean up.
Mix together the garlic, cumin, oregano, salt, paprika and celery seed. Set aside.
To prepare the wings, cut the drummette section off of each wing. Leave the wing tips attached to the middle wing section. (Some folks prefer to cut away and discard the wing tips, but I like the way they get crisp and crunchy in this recipe.)
Place the wing pieces on the baking sheet. Mix the wing pieces with the oil, coating thoroughly (use your hands for this). Sprinkle on the spice mixture and tub in thoroughly.
You can bake the pieces now, but they'll absorb the flavors more if allowed to set for 30 minutes. Prior to baking, arrange the pieces in a single layer on the baking sheet.
Bake 20 minutes. Turn the pieces over and bake another 20 minutes. They should be slightly crisp and golden on the outside. Serves 4 to 6 as a snack with crudites, or serves 2 to 3 as a main course.
Copyright © 1999 & 2007, Kate Heyhoe. All rights reserved.
This page created June 1999 & modified February 2007
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