I’m not a hot wings fan in the typical sense. However, I do love crispy, oven fried, flavorful spice-rubbed wings.

In this recipe,  I used a homemade aromatic spice rub of coriander seed, fennel seed, Tellicherry peppercorns and sea salt. They were toasted on top of the stove and then ground somewhere between fine and coarse.

Coriander and fennel seed are known to have many healing properties. Coriander is one of the stars of this spice rub is an anti-inflammatory, and has positive health benefits for balancing blood sugar and lowering cholesterol levels just for a start. Fennel is well known to help with digestive problems and both have been used for medicinal purposes for thousands of years. When put together, the flavor is magical. Healthy Party Food!

This is one of my favorite spice rubs and it’s very diverse.

• Grind it coarse and put it in olive oil for a sultry bread dip.
• Grind it finely and make a vinaigrette with olive oil and lemon.
• Mix in ground beef for amazing burgers or mix it into ground beef for this popular recipe.
• Marinate feta cheese cubes.
• Use it as a rub for pork chops or a roast chicken.

The Process

Toast the seeds with the salt on top of the stove in a dry frying pan for a about a minute. If you’re going to add in the optional red chili flakes, don’t toast those, put them in at the end.

When making wings,  make sure they are dry. You can add a little olive oil or apply the rub dry. Let sit for 30 minutes out of the refrigerator. Bake in hot oven at 425º F for 10 minutes on each side. You might even want to drizzle a little honey.

This naturally is great for parties and a perfect healthy, Paleo friendly choice. Easy to make ahead, and they warm up quickly. Serve on a platter with orange slices, which is especially nice if you’ve pumped up the heat with some red chile flakes. Drizzled honey is another option which helps cut into the heat.

What’s YOUR favorite kind of wings? Leave me a comment and let me know.

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Wings around the Web

Sesame Wings from Lil Luna

Baked Parmesan Garlic from Rasa Malaysia

Korean Barbecue Wings from Eat the Love

Crockpot Sticky Wings from Damn Delicious

Salt and Pepper Wings with Dill Pickle Dip from Recipes Food and Cooking

Kung Pao Chicken Wings from Woks of Life

Bon Appetit’s Best Buffalo Wings

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Paleo Chicken Wings with Aromatic Spice Rub

Oven Fried Chicken Wings with Aromatic Spice Rub

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pound chicken wings each cut in half
• olive oil
• Coriander fennel spice rub recipe below
• honey for drizzling optional

Coriander Fennel Spice Rub

• 1 tablespoon fennel seed toasted
• 2 teaspoons coriander seed toasted
• 1/2 teaspoon tellicherry peppercorns
• 2 teaspoons sea salt optional
• 1/4 teaspoon red chile pepper optional

Instructions

• Pat dry chicken wings.
• Rub small amount olive oil.
• Cover with spice rub.
• Bake at 425 for 10 minutes.
• Drizzle with honey while still warm.
• Turn over and bake another 10 minutes.

Spice rub

• Put all ingredients in dry frying pan (except chili flakes). Toast for about a minute, shaking pan, careful not to scorch.
• Add chili flakes which is optional.
• Place in spice mill, mini food processor or magic bullet and process to a medium grind.

The post Chicken Wings with Aromatic Spice Rub appeared first on Spinach Tiger.

When your Italian mother nags you to no end for your recipes, you know you’re doing something right in the kitchen!

I called Retro Rose to come to dinner just to show off a little. You see, Retro Rose is the queen of southern fried chicken. She learned it from my Grandmother Grace (the one from the south, not Italy) and has been making it for over fifty years. I couldn’t wait to see what she thought of this non-fried chicken. And, as predicted, she was making it two days later. She gets just as excited about cooking something a new way as I do.

It may seem crazy to turn on the oven in a heat wave, but it’s too hot to stand outside, even for two minutes. So into the oven went six pieces of chicken on the bone, adorned with a dry rub.

When roasted at a very high temperature in a cast iron pan, (the way I roast whole chickens), the chicken resembles a fried chicken that is still tender and juicy inside, yet a much healthier choice.

It started with the rub: Fennel seed, coriander seed, red chili pepper, sea salt, black pepper.

It ended in a hot old fashioned cast iron pan in the oven at 450 degrees. And as long as the oven is hot, perfect side choices are roasted green beans with a roasted carrot garnish or roasted red corn on the cob.

The is the first time I’ve used coriander seed, and was inspired by the dipping oil spice mix at a recent eatery, Bria Bistro. I was thrilled when the food server shared the ingredients and after some experimentation, this became a rub that I have been using frequently. It is particularly nice with roasted carrots.

Fennel Coriander Spice Rub

Ingredients

• 1 tablespoon fennel seed, toasted
• 2 teaspoons coriander seed, toasted
• 1/2 teaspoon tellicherry peppercorns
• 2 teaspoons sea salt (optional)
• 1/4 teaspoon red chile pepper (optional)

Instructions

1. Grind fennel seed, coriander seed, tellicherry peppercorns in magic bullet (or spice grinder)
2. Add salt, and here you need to decide how much. You can even exclude the salt or add a little at a time to your own taste. If you want heat, add crushed red pepper.

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Cast Iron Cooking: Oven-Fried Chicken with Aromatic Spice Rub

Aromatic rub for oven fried chicken

Course Entree

Cuisine Mediterranean

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 6-8 pieces of chicken with skin and bone I used breasts, wings, legs. You can use various and adjust cooking times)
• olive oil
• lime juice
• spice rub see recipe below
• cast iron frying pan

Instructions

• One hour prior to preparing, rub chicken very lightly with olive olive oil, rub generously with rub, cover and bring to room temperature.
• minutes prior to cooking, preheat oven to 450 degrees. If you don’t have good ventilation, reduce heat to 400 degrees.
• minutes prior to cooking, put pan in oven to heat up. Rub with 1 to 2 teaspoons of olive oil.
• Make sure chicken pieces have enough rub on them. You may need to add more.
• Place in hot pan, skin side down. Put in lower part of oven.
• If cooking larger pieces (breasts) turn after 30 minutes. Cook 30 minutes more.
• If only cooking legs and thighs turn at 20 minutes.I cooked all pieces at same time and legs and wings were able to brown more, which we liked.

Notes

Buy a whole chicken and have your butcher cut it into pieces. Tell the butcher you want all pieces included the back, which you can freeze and use for soup.

The post Cast Iron Cooking: Oven-Fried Chicken with Aromatic Spice Rub appeared first on Spinach Tiger.