These fly off the plate at our house (no pun intended). YES, even you can make your own wings and they will be SCRUMPTIOUS.
ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 50 minutes | SERVES: 4
1 1/2 tsp. freshly ground black pepper
2 T. dark brown sugar
2 tsp. sweet paprika
1 1/2 tsp. kosher salt
1 tsp. ground cumin
2 1/2 to 3 lbs. chicken wings
1 T. e.v. olive oil
Tools needed: small bowl, large bowl, measuring spoons, rimmed sheet pan, kitchen timer.
Don’t Panic: Washing chicken may not be your thing. That’s the only hard part.
1. Heat the oven (with the oven rack in the middle) to 425°F. In this recipe you become very intimate with your pepper mill. In a small bowl, grind the pepper (72 turns on a pepper mill—consider this your day’s workout). Then add the brown sugar, paprika, salt, and cumin, and combine.
2. Wash the wings and pat dry with paper towels.* In a large bowl, using your hands, toss together the wings and oil. Sprinkle in half of the spice rub, toss with your hands, then sprinkle in the rest and toss again. Transfer to a rimmed sheet pan and arrange in a single layer. Roast until the chicken is cooked through (you can cut into a wing to make sure it’s no longer pink) and the skin is golden brown and crisp, 30 to 40 minutes.