The following recipe is very quick to assemble and to prepare. Here the wings are roasted in the oven, but they can be grilled as well. Just perfect for 4th of July weekend lunch, or any other informal gathering.
I like to serve the wings with blue cheese and celery dressing (check THIS POST for recipe), roasted vegetables, fresh celery – and lots of napkins!
Any way you choose to serve them, I’m sure you’ll enjoy these tasty wings.
A few notes:
* Blackened seasoning mix usually includes paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano. If you can’t find it, mix and match the above spices according to your taste.
* Spice mixes vary in their spiciness, so add the extra cayenne only if needed. Another option is to keep the wings mildly spicy, and serve them with hot sauce on the side.
* The spice mixes also vary in the amount of salt they contain, so it’s best to taste the one you’re using and adjust the salt amounts accordingly.
* Hawaiian Alaea red salt is a coarse salt that contains small amount of red clay. It is wonderful for roasting. If you can’t find it, substitute with coarse Kosher salt and add a bit more paprika, to compensate for the color.
Makes: 2-4
Prep time: 15 minutes
Roasting time: 50 minutes
Ingredients:
1.5 lbs (680 grams) chicken wings, halved, tips removed
2 Tbs Blackened seasoning mix
½ tsp each: roasted cumin, sumac, freshly ground black pepper, celery seeds
Cayenne to taste
1 Tbs Hawaiian Alaea red salt (or coarse Kosher salt + extra paprika)
1 Tbs cornstarch
2 Tbs olive oil
1. Preheat the oven to 425F (220C). Line a roasting pan with aluminum foil and baking paper.
2. Mix the spices, salt and cornstarch in a bowl. Add the chicken wings and mix to coat with the mixture. (At this stage the wings can be kept, covered, in the fridge, for up to a day. Bring to room temperature before continuing. )
Add the oil and mix again. Place in the pan, in one layer, and place in the oven.
3. Roast for 50 minutes, taking out the pan every 15 minutes and turning the wings over, until the wings are golden brown on both sides. Serve with roasted vegetables and blue cheese dip.
Oh yes, I could eat a plateful so easily
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Thank you Philip! Indeed it’s very easy to – they disappear very quickly! 🙂
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Those look really good – do you leave the skin on while they are baking? Does it come off later, or is it meant to be eaten? I usually toss the wings from a whole roasted chicken into the stock pot straight away without fussing with trying to get the small amount of meat off them for eating.
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Thank you Judie!
Yes, I do keep the skin on and after roasting in high temperature most of the fat ends up in the pan while the skin is nice and crispy. I know it’s not considered healthy, but it’s very very tasty… 🙂
The amount of meat is indeed not huge, but it’s quite enough, especially when served with other foods or as an appetizer.
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Thanks for the explanation. The other day I purchased some chicken thighs and noticed that there was a package of just wings in the case. I looked at them out of curiosity because I never have found a reason to buy them on their own. I was astounded to see that the price was very nearly FOUR times the cost of the thighs! Granted the thighs were on sale, but the amount of meat, as you point out, is quite different between the two parts of the bird. Could your very appealing recipe substitute a meatier part of the chicken to the same result, or would they not crisp up properly?
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Yes, at times wings can be pricier despite of having less meat. I buy organic so it can be even pricier. My method is to look for the deal and once I see the price reduced (usually after weekends like 4th of July… ) I buy more and freeze them.
The recipe/method of preparing the wings can work well with small chicken drumsticks, though the wings will always be crispier. You will need to roast them about 15 minutes longer, depending on size, of course.
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Intriguing enough to save the recipe for a trial run in the Oven Central! Perhaps that would be too closed an environment to get the “crispy”, but I could transfer to the toaster oven or big oven for a drier/crispier experience. The cornstarch/oil is not something I have ever tried, but seems like that would make a coating “stick” a bit better. *Filing in brain!
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For a crispy result a larger oven is better.
The cornstarch is indeed for making the coating stick better. It works! 🙂
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I sometimes have problems with coatings not sticking. I never thought about adding cornstarch to a coating mix. I’m guessing this would work with lots of different foods.
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Yes, the cornstarch helps the spices stick to the skin and yet it’s a very light coating, so the skin still gets very crispy, unlike with heavy batters.
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These look fabulous, Ronit 😋
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Thank you Frances, I’m glad you liked them! I will prepare them again tomorrow…. 🙂
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Yum 🙏🏻
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Looks so good Ronit! I am pinning this – will give this a try soon. I love the blackened spice mix which seems different from the ones I usually use.
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Thank you Indu, I’m glad you liked the recipe. I love the blackened spice mix. It’s also great with chicken breast and fish.
Though this recipe can be made with other spice mixes as well. As long as they are dry. 🙂
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Oooh yumm, I love chicken wings! I’ll have to give this method a try. Thanks Ronit!
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Thank you Kathryn, I’m very glad you liked the recipe. It is very easy to make and always a hit. I plan to prepare them tomorrow. 🙂
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We’ve already got two slabs of ribs for tomorrow, but I am off work all week and can make them any day!
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Oh yes, there’s more than chicken wings here too! Love ribs! 🙂
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It looks so delicious!!
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Thank you, I’m glad you liked it! 🙂
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I love the sound and look of this, Yum!
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Thank you Myra, I’m very glad you liked the recipe! 🙂
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Everything you make looks so good, I like these wings because they are so easily tailored to suite a wimp like me when it comes to heat. Although I love the flavor of spicy food it is not something I can tolerate. I never heard of the Hawaiian salt before, sounds really nice. The blue cheese dipping sauce is my favorite part of eating wings.
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Thank you Suzanne! 🙂
I’ve learned over the years that what one considers spicy is very subjective, so it’s best to start with less. More can always be added, but not the other way round! 🙂
I enjoy a bit of pleasant spiciness, but can’t handle lots of it. The blue cheese dressing definitely helps with making the spiciness more tolerable, not to mention how tasty it is. 🙂
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This looks great!
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Thank you Carol, I’m glad you liked it! 🙂
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Looks great! Yummy!
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Looks really yummy – must be good with some beer :-9 The other wings nice too. The sauce with celery paste + blue cheese is gorgeous!!
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Thank you, I’m glad you liked the recipe and dressing. Beer is definitely the drink to serve with this one! 🙂
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They look so crispy, delicious and perfect 😊
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Thank you Marisa, I’m glad you liked it. I plan to make it again tomorrow. 🙂
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Oh, these wings look so good Ronit. I think I could devour this all 😊
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Thank you Linda! They do indeed disappear very quickly. I will be making it tomorrow, but will double the amount! 🙂
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Yumm…mouth watering. : ) I should try this recipe..
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Thank you, I’m glad you liked the recipe. I hope you’ll try and enjoy it too. I’ll be happy to hear your comments. 🙂
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Looks great! I love chicken!
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Thank you Kendall. I’m glad to hear! 🙂
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Welcome!
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Chicken wings are always a favorite at any gathering. These sound delicious as well as the other ones you posted with your blue cheese dip : Thanks for all of the recipes…
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Thank you Judi, I’m glad you liked the recipes. It’s fun to have as many variations to choose from. 🙂
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I love spicy chicken Ronit and this looks mouthwatering!
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Thank you Sandhya, I’m glad you liked the recipe. I made it again yesterday and it was a hit! 🙂
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I am sure!
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Hi Ronit, I tried this recipe yesterday with drumsticks and came out great! I did not have blackened spice mix so created my own version using your above suggestion. thx for your recipe! The chicken was a huge hit with my family! Next time I need to try with chicken wings.
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Thank you Indu for the update. I’m very glad to know you and your family enjoyed the dish! 🙂
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thank you! 🙂 yeah it was a nice exchange of recipes 🙂
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Just as well I like spicy, because I am not a fan of blue vein cheese. (My boys accuse me of putting them off it in their childhood. They love it now. 🙂 )
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Blue cheeses are definitely an acquired taste… 🙂 You can choose any other dip, preferably one with cheese/cream, as it’s one of the best ways to mellow the effects of spicy foods.
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Great seasoning in use here, Ronit…these wings look like they’re crisped to perfection!!
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Thank you Nancy, I’m glad you liked the recipe. The wings were indeed crispy and disappeared very quickly. 🙂
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These look delicious – I’m going to try them soon and also look for that salt as I’ve not heard of it before. Yum!
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Thank you, Spence’s Girl. I’m glad you liked the recipe.
The salt is just great for roasting. I hope you’ll enjoy it and I’ll be happy to hear your comments.
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Hi. We don’t have blackened mix in England or France so thanks for explaining the mixture. This doesn’t look out of my low cooking ability so I’ll give it a try! Your recipes look so delicious I’m sure it will motivate people to cook more!
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Thank you Emma! 🙂
I’m glad you liked the recipes and that the information about the spice mix was helpful. I do hope it will motivating people to cook more at home. It’s so much healthier and so much fun! 🙂
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