Real Recipes From Real Home Cooks ®

appetizer essentials: zesty chicken wings

Recipe by
Andy Anderson !
Wichita, KS

I love chicken wings (at last count, I have about 6 wing recipes on Just-a-Pinch), they are comparatively easy to make, and are like a blank canvas; just waiting for you to add your own personal touches. These wings have an awesome combination of spices, that give them a mellow taste, and are crispy-baked in the oven. In addition, I made an excellent dipping sauce to compliment the flavors of the wings, and not cover them up. So, you ready… Let’s get into the kitchen.

yield 2 - 3
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For appetizer essentials: zesty chicken wings

  • 1 c
    mayonnaise, plain variety
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    brown mustard, i prefer grey poupon
  • 1 Tbsp
    horseradish, freshly ground, or from a jar
  • 3 clove
    baked garlic
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    tamari sauce
  • 1/2 tsp
    celery seeds
  • 1/2 tsp
    sweet paprika
  • salt kosher variety, to taste
  • white pepper, freshly ground, to taste
  • 10 md
    chicken wings
  • 2 Tbsp
    ground cumin
  • 2 Tbsp
    ground coriander
  • 1 Tbsp
    garlic powder
  • 1 tsp
    salt, kosher variety
  • 1/2 tsp
    cayenne pepper
  • black pepper, freshly ground, to taste

How To Make appetizer essentials: zesty chicken wings

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
  • 4
    Place all the ingredients for the sauce (except the salt and pepper), into a non-reactive bowl, and whisk until thoroughly combined.
  • 5
    Add some salt and pepper, to taste.
  • 6
    Cover and place in the fridge until ready to use.
  • 7
    Chef’s Note: This sauce can be prepared a day in advanced, covered, and refrigerated. As a matter of fact, it will taste better the next day.
  • 8
    Chef’s Tip: In my experience, I found that the salt in this sauce will intensify the longer it sits in the fridge. So, if you are planning to make this sauce the day before, go easy on the salt, and then taste, and season the next day, if so needed.
  • 9
    Chef’s Note: Salt is such an important part of cooking, because it activates taste sensors on our tongues, and essentially helps us taste other flavors. If, however, you use too much salt, you will make the recipe just taste salty, and I hate it when that happens.
  • 10
  • 11
    Remove the tips from the wings, and reserve for another use; such as making stock. Then, separate the wing from the drumette at the joint.
  • 12
    Add all the wing ingredients together in a large bowl, and then toss and coat the wings with the spices.
  • 13
    Cover the bowl, and place in the fridge for about one hour, but no longer than two.
  • 14
    Chef’s Note: The time spent in the fridge is important for two reasons: 1. It binds the spices to the chicken. 2. The salts in the spices draw moisture out of the skin, so that when you bake them they will come out nice and crispy. Do not skip this step.
  • 15
    Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 16
    Place a wire rack into a parchment-lined baking sheet, and rub the rack with a bit of oil.
  • 17
    Add the wings to the rack, but do not crowd them… Give them a bit of space for even cooking, and browning.
  • 18
    Place into the preheated oven, and cook for 20 – 25 minutes, or until they start to become crispy, and some of the fat drips into the baking sheet.
  • 19
    Turn the wings over, and cook for an additional 20 – 25 minutes.
  • 20
    Chef’s Note: Do not wait for an arbitrary time… When the wings look nice and crispy, they are ready to come out of the oven.
  • 21
  • 22
    Plate the wings with the sauce, and maybe some celery sticks. Enjoy.
  • 23
    Keep the faith, and keep cooking.