These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Rimmed Baking Sheet
$32 At Amazon
Small Saucepan
$160 At Amazon
Large Bowl
$27 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Tongs
$18 $14 At Amazon
Chef's Knife
$61 $51 At Amazon
Cutting Board
$10 At IKEA
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Place peppercorns in the center of a large rimmed baking sheet. Crush peppercorns with bottom of a saucepan, working a few peppercorns at a time and pressing down firmly until you can hear and feel the crunch of peppercorns breaking apart. Transfer to a large bowl.
Step 2
Cover sheet you just used with a double layer of foil; set aside.
Step 3
Add salt, coriander, cumin, garam masala, baking soda, and sugar to bowl with peppercorns and mix with your hands to make sure all spices are intermingled.
Step 4
Add chicken wings and oil and toss with your hands until wings are evenly coated.
Step 5
Arrange wings on prepared sheet, spacing evenly apart. Chill, uncovered, at least 1 hour and up to 1 day.
Step 6
Remove wings from refrigerator and let sit until they’ve lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes. Meanwhile, place racks in the top third and center of oven; preheat to 425°. You’re going to bake and then broil the wings so they get extra crispy. If your broiler is in a drawer beneath your oven, ignore the part about the top rack.
Step 7
Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, until browned and crisp in spots and cooked through, 30–40 minutes.
Step 8
Remove baking sheet from oven and turn on broiler; let heat at least 5 minutes. Broil wings on top rack (or in drawer) until browned and crisp all over and nubs on ends of drumettes are just a little charred, 3–4 minutes. Remove from oven and turn wings again.
→ Learn how to unlock you broiler's full melty, crispy potential
Step 9
Broil until second side looks as crisp and lightly charred as the first, about 3 minutes. Let rest about 5 minutes.
Step 10
While the wings are resting, thinly slice scallions and cut lime into wedges.
Step 11
Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.
