At the risk of repeating myself, I have to admit once again that I’ve probably never eaten a chicken wing that I didn’t find something about to savor and enjoy, even back in my pre-Primal / pre-healthy eating days when a wing or two might have been procured from a dubious source or two.
Ever since we stumbled across these TAGG wings (Turmeric Ancho Ginger Garlic) wings a few years back they’ve been the most requested wing around our camp, and they’re some of the most tasty wings you’ll find anywhere, anytime.
That said, a few weeks back I was chatting up friend and Chef-mentor Libby in Austin about wings and things, and she mentioned they’d just done 100 pounds (damn!) of these Peppercorn Cumin Chicken Wings for an event she covered at a lake outside of Austin a month or so ago.
Libby is one of the most level-headed, even-keeled, not prone to exaggeration or hyperbole folks that I know, so when she called these the best damn wings her catering company has ever done, I (metaphorically) sat up and started paying rapt attention.
Being a professional chef attuned to little details that make big differences, she insisted that the peppercorns be freshly crushed or cracked (she uses a coffee grinder on a coarse setting), and that spices be measured liberally – she and we like spicy food.
(One cautionary note, the recipe calls for coarse Kosher salt – you should have this in the pantry, if not, just get some. The proportions do NOT work for regular table salt…)
Interestingly she said another key to success for this recipe was to let the wings rest, uncovered, after applying the spices for up to 24 hours in the fridge, noting that they needed at least 2 hours to give the spices time to penetrate the skin for deeper flavors.
Wanting to follow her recipe to the T the first few times we cooked it here, I baked these in the oven until crispy and golden brown all over; they’d be killer on a pellet grill or over open flame, with care taken not to burn the spice coating.
I can almost guarantee you’ll put these on the menu again within days of your first batch.
4 pounds chicken wings, tips removed, flats and drums separated
2 heaping tbsp peppercorns, crushed/cracked
1 tbsp + 1 tsp ground cumin
1 tbsp + 1 tsp ground coriander
1 scant tbsp garam masala (a good curry powder works too)
1 tbsp Morton kosher salt
1-2 tsp ancho chile powder (optional)
3/4 tsp baking soda
3/4 tsp granulated sugar
2 tbsp avocado or olive oil
3-4 green onions, thinly sliced on a steep diagonal
1 lime, cut into wedges
Prep the wings and crush the peppercorns; double foil line a baking sheet.
Combine the peppercorns, cumin, coriander, garam masala, salt, ancho powder, baking soda, and sugar, stirring to thoroughly mix.
Place the wings in a large bowl, drizzle with your oil of choice, and sprinkle the spice mixture over the wings, tossing with your hands until they’re evenly coated with the spice mix.
Spread the wings on the prepared baking sheet in a single layer, then slide into the fridge for at least 2 hours and up to 24 hours.
Remove the wings from the fridge 23-30 minutes before starting your cook.
When ready to cook, place the wings in a cold oven and set the temperature at 425; cooking for 30-35 minutes (the wings should be beginning to brown). Turn the wings, then cook another 25-35 minutes until the wings are crispy and brown.
Pull the wings, plate artfully, sprinkle with the sliced green onions and lime wedges.
Enjoy.
