Dry-Rubbed Crispy Baked Chicken Wings

INGREDIENTS

- 1.4kg chicken wings
- 3 tablespoons paprika
- 2 tablespoons light brown sugar
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne (optional)

Serves : 4 - 6

Cooking time: 15 mins / 3 hours

METHOD

Preheat oven to 80 degrees C. Place a wire cooling rack inside a rimmed baking sheet that has been lined with foil.
Place the chicken wings in a large bowl.
In a small bowl, stir together the paprika, brown sugar, salt, pepper, garlic powder, cumin and cayenne pepper (if using).
Sprinkle the seasoning mix evenly over all of the chicken wings, then rub evenly all over the chicken. Place the wings on the cooling rack.
Bake for 1 hour 15 minutes at 80 degrees. Turn the wings over, increase the oven temperature to 120 degrees and bake for another 1 hour 15 minutes. Turn the wings over, bake for an additional 30 minutes. Serve warm or at room temperature.

Recipe from browneyedbaker.com

RELATED RECIPES

Tandoori-spiced chicken drumsticks

Chicken

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Baked Lemon Grass and Chilli Chicken

Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Stuffed pork loin chops

Pork

Preheat oven to 180 deg C. Heat 1 tablespoon of olive oil in a small pan and gently cook bacon and garlic until tender. Transfer finely chopped bacon rahers and finely chopped onion to a bowl and mix with fresh breadcrumbs, finely chopped sage, salt and pepper, grated...

The Butcher's Block

Sign up to The Butcher’s Block for weekly meat specials at the Mad Butcher, emailed straight to your inbox.