October 19, 2011

Peppery Chicken Wings

peppery chicken wings

For as long as I can remember I’ve always been into books. My childhood allowance usually went towards books from the Scholastic book sale at school or food (go figure!).  One of the best purchases I made from one of those Scholastic catalogs was a simple cookbook for kids. It was the first cookbook that made me excited about cooking. I’d wake up on the weekend, turn on the toons and make a batch of french toast that  my brothers would bribe me for. I worked my way through that little cookbook with recipes for eggs, pasta, and English muffin pizzas but the one thing that impressed me and my whole family most was the roasted chicken thighs.

peppery chicken wings

Every time I roast chicken, I get a vivid flashback. I remember mixing chicken thighs with chopped onion in a metal brownie pan. I drizzled the thighs with olive oil, coated them with rosemary, thyme, salt & pepper and placed them into the oven to roast. What came out of the oven was more than decent; it was exceptional! The sheer alchemy of it all fascinated me and I felt a great sense of accomplishment making a grownup dish on my own. Fast forward twenty something years later and I’m still blown away at how spice coated chicken can be easily transformed by a little oven time. These wings & drumsticks were a hit in my household. Casey’s always begging me to make more meat and with the ease of this recipe there’s really no excuse not to!

And we’re off!

Wings & Drumsticks. Trim those wing tips!

peppery chicken wings

Transfer to a baking sheet. Season the chicken with salt & pepper.

peppery chicken wings

In a large bowl, mix the oil, garlic, sweet paprika, cloves, and allspice.

peppery chicken wings

Toss that chicken in there. Let it marinate for about an hour, covered in the fridge.

peppery chicken wings

Spread the chicken on a baking sheet. Now ROAST!

peppery chicken wings

Look! They’re done!

peppery chicken wings

This is totally football season food.

peppery chicken wings

I’m gonna make my man happy this winter!

Peppery Chicken Wings

Serves 4-6

(recipe slightly adapted from Heart of the Artichoke, by David Tanis)

  • 5 pounds chicken wings, wingtips removed (I used a combo of drumsticks & wings)
  • kosher salt & fresh ground pepper
  • 2 teaspoons ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon cayenne pepper
  • 1 tablespoon sweet paprika
  • 4 medium cloves garlic, smashed to a paste with a little salt
  • 3 tablespoons olive oil

Lay the chicken wings out on a baking sheet and season well with salt and pepper, then transfer to a large mixing bowl. Add the allspice, cloves, cayenne pepper, paprika, garlic and oil; toss to coat evenly. Let sit for 1 hour at room temperature, or cover and refrigerate for up to overnight.

Preheat the oven to 375 degrees. Have a large roasting pan or baking sheet at hand.

Spread the wings evenly in the pan or on the baking sheet in a single layer. Roast, uncovered, until they are nicely browned and crisp, about 1 hour.

Serve hot, warm or at room temperature.

  • Kathryn

    Perfect combination of spices and flavours – I’m not surprised these were a hit!

  • Mags

    I am absolutely terrible at cooking meat for some reason, well I guess I’m not a hopeless case but the maybe three or four times that I’ve tried it usually turns out … suspicious. This recipe though looks simple enough that I might be able to break the curse!

  • Jessica @ The Desert Abode

    Looks delish! I love roasting meats coated with a simple marinade or spice rub. It couldn’t be easier and the results are mouthwatering.

  • Nats

    I have been craving wings! So easy! And not fried! Yay!

  • Nicole

    There’s nothing like that first sense of “I did it!” in the kitchen. Scholastic book sales were always the best days! I went through a major scary book phase in middle school, ha. Your chicken looks yummy and so easy.

  • Lynne

    what timing you have! I was just staring at some drumsticks wondering what to do….this is it! Thanks! : D

  • Holly

    Perfect food for my son and husband. Thanks, Tracy.

  • Missye

    OMG!!!! I made these last night but used chicken legs and they were delish! That first bite and I knew I would be making these again and again. I will definitely be making the wings for an upcoming appetizer get together. Thanks!

  • cindy

    yes! I used to buy books and food as a kid too, so awesome and so not weird! I remember checking out a kids cookbook from the library and making a teddy bear shaped bread. I was super proud.

    This chicken sounds amazing! I bet I could do this with the chicken thighs in my freezer!

  • Joline

    Oh Tracy!! I am fairly certain you are going to be helping me make my man very happy this winter. One of his favorite foods on the planet are wings!! Oh dear I am making these this week, dare I say with Italian fries from the Mad Hungry cookbook. Oh YES!

  • Meli (Blush + Jelly)

    These wings look soooo good! My Husband would love these! Gotta make it for him 🙂

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  • Sara

    I was planning on making this tonight, so glad to see that they’ve had good reviews. I was excited to find a recipe (a) that did not require frying and (b) that was David Tanis!

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