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Robin Ward

Crazy Good Chicken Wings

This recipe is a delightful fusion of Asian, Italian, and Spanish flavors. These wings are garlicky, subtly sweet, and perfectly spiced, with melted Parmesan bits that stick to the plate—honestly, that's the best part!
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Prep Time 10 minutes
Cook Time 35 minutes
Course: Appetizer, Dinner
Cuisine: #global, American, Asian Fusion
Ingredients Equipment Method Notes

Ingredients
  

Seasoning:
  • 3 tsp smoked paprika
  • 1½ tsp ground cumin
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp kosher salt
  • ¾ tsp coriander
Wings:
  • 2.5 lbs chicken drumettes and wingettes
  • 1½ Tbsp extra-virgin olive oil
  • 1 heaping cup finely shredded parmesan cheese (plus, more for garnish)
  • 2 Tbsp finely chopped green onion (or chives)
  • 2 tsp white sesame seeds
  • 2-3 Tbsp chili crisp (to taste) (or other hot sauce such as ABC Sambal or Sriracha)

Equipment

  • 1 Half-sheet pan
  • 1 wire rack

Method
 

  1. Preheat the oven to 475℉. Line a baking tray with aluminum foil, then parchment paper. Set a wire rack on the tray and spray well with oil. (see notes)
  2. To season the wings: Mix the seasoning ingredients in a small bowl. Place the wings in a large bowl and pat very dry with a paper towel. Drizzle the wings with olive oil, then sprinkle with the seasoning. Toss with a spatula.
  3. To bake: Spread the wings out on the rack (they can be snug). Bake for 30 minutes, rotating the tray halfway through cooking, until the wings are golden brown.
  4. Parmesan toss: Put the wings into a clean large bowl and scrape in all the drippings on the tray. Add the parmesan, then toss to coat. Remove the rack from the tray, then spread the wings out on the tray. Scrape the leftover parmesan in the bowl over the wings. Bake the wings for another 5 minutes until the parmesan has melted.
  5. Serve: Return the wings to the bowl. Add the drizzle with chili crisp (or a bit of hot sauce). Sprinkle green onion and sesame seeds. Toss, then transfer to a serving bowl, being sure to scrape over all the little crunch bits on the tray.

Notes

  • To get the quantity required, you can buy 3 lbs. of whole wings and break them down yourself. Discard the wing tips or reserve them for homemade chicken broth.
  • Using a rack will allow the wings to brown better on the underside, but it is not critical.
  • Leftovers: Store in the fridge for up to 4 days, though the crispy bits won't remain crispy. Not suitable for freezing.