Crispy Dry Rub Roasted Chicken Wings

 

Even though I’m far from being interested in any competitive sport, Super Ball Sunday is still a good reason to have chicken wings.
The following recipe doesn’t require a lengthy marinading, and can be prepared in a short time. The dry spice rub includes sweet and hot paprika, ground four peppers mix, cumin, onion and garlic powder – each gives a special aroma and flavor to the rub. Another important addition to it, is sumac powder, which adds a unique acidic flavor to the mix, and contributes a deep reddish color to the wings.
Adding baking powder and cornstarch to the rub, helps in crisping the wings’ skin while roasting.
All these result highly flavorful and crispy chicken wings, that can be served on their own, or, as I have done here, with condiments, such as pesto, preserved lemon and green Tahini sauce on the side. Try them and enjoy.

Notes;
* Sumac powder can be found in specialty stores or online.
* Click HERE for Herbs, Almonds and Citrus Zest Pesto, HERE for Almond Cherry Pepper Pesto, or HERE for Tarragon-Cashew Pesto.
*Click HERE for Green Tahini sauce recipe.
* and HERE for more chicken wings recipes.

Makes: 2-4
Prep time: 10 minutes
Drying time: 15 minutes
Roasting time: 40-45 minutes

Ingredients:
2 lbs (900 gams) fresh party chicken wings (divided into sections, tips removed), preferably air chilled
1 Tbs sweet paprika
1 tsp hot paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1 tsp freshly ground four peppers mix
1 Tbs salt
1 Tbs sumac (see introduction and notes)
1 Tbs baking powder
1 tsp cornstarch

1. Place the chicken wings in a large bowl. Add all the spices, salt, baking powder and cornstarch, and mix well, to coat the wings from all sides.
2. Line a baking sheet pan with baking paper. Arrange the wings in the pan, in one layer, spacing them apart. Let dry for 15 minutes, at room temperature.
3. Preheat the oven to 430F (220C).
4. Roast the wings for 30 minutes. Using kitchen tongs, turn the wings over. Return to the oven and keep roasting, flipping the wings twice more, for about 20-25 minutes longer, until they are crispy and deep brown in color.
5. Serve hot, with the suggested dips, or any other of your choice.