8 Spice Chicken Wings
Kim Ronzoni's Kitchen

8 Spice Chicken Wings

Baking wings is an easier and healthier alternative to deep frying. You can achieve a lovely crispy skin without the extra fat. These wings have a nice flavour combination with just the right amount of heat. They can be eaten on their own, or with a squeeze of lime and your favourite dip, and with a side of fresh veggies.

Grape seed oil is a good source of essential fatty acids and vitamin E, along with strong antioxidant compounds.


Turmeric has been used in India for thousands of years as a spice and medicinal herb. Curcumin, which is the main ingredient in turmeric, is a powerful anti-inflammatory with powerful antioxidant properties. Combining turmeric with black pepper helps in its absorption into the body.


INGREDIENTS

  • 20 large uncut chicken wings
  • ¼ cup grapeseed oil
  • 2 tbsp 8 Spice Rub*
  • assorted fresh vegetables
  • lime and dip of your choice (optional)

*8 SPICE RUB INGREDIENTS

  • 2 tbsp curry
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 2 tsp sea salt
  • 1 tsp turmeric
  • ½ tsp cayenne
  • ½ tsp black pepper

DIRECTIONS

(SERVES 4 PEOPLE)

Mix all the spices together and store in a glass jar for future uses. Works well on other meats, fish, and potatoes.

  1. Preheat oven to 400 F.
  2. Thoroughly dry wings before use
  3. In a large bowl, toss wings in grape seed oil
  4. Add spice mix and toss well to coat evenly
  5. On a parchment lined baking sheet, spread out wings leaving space between
  6. Bake wings 40 – 50 minutes depending on the size of the wings. Flip after 20 minutes in the oven for even cooking.
  7. Remove from the oven and garnish. Serve.