Friday, January 24, 2014

Spicy Party Wings

Super Bowl season is synonymous with many things -- beer, nachos, party dips and above all else, chicken wings. There are a million different ways to make them, but no matter how you cook them, make sure to serve the wings as hot as your fingers can bear. As the sauce cools, it can get a little gloppy, and the wings themselves will lose some of their lovely crunch. But hot or warm, they are hard to stop eating; and the second one tastes even better than the first. My recipe is for a (gluten and soy free) Spicy Chicken Wing.

Spicy Party Wings

  • 20 chicken wings ( about 3 pounds)
  • 2 tablespoons "Five Spice" powder  Note: Five Spice powder is a blend of these fragrant spices: cinnamon, star anise, coriander, cumin and sichuan pepper.
  • 1 tablespoon cayenne pepper
  • salt and ground black pepper


  1. Preheat oven to 500 F. If you have whole chicken wings, cut off wing tips and any visible fat. Cut the wings in half at the joint. Place the wings in a large bowl. Sprinkle Five Spice powder and cayenne on the wings; add generous pinches of salt, and ground black pepper. Rub the mixture into all the wings until no more loose rub remains.
  2. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned, and crispy, about 25 minutes. Serve hot either as is, or with your favorite dipping sauce.
  3. If you chose to make a dipping sauce just whisk together a container of SO Delicious plain "Greek Style" coconut milk yogurt, cilantro, lime juice, salt and pepper. 
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