Legitimately and quite easily, these wings have slid its way into my number one spot for "go to" quick and thought free meals. I don't have to do anything unusual to get the most delicious flavored wings ever. I just want to put my hands on my knees and twerk a little when I eat them. They have every imaginable flavor -- salty, sweet, spicy, mild... this wing is my prize winning baby! It's going to make me proud and rich.
Let's start with the spices I used. I didn't want to overwhelm the chicken with a bunch of foolishness so I stuck with the basics: white pepper, garlic powder, hot paprika, smoked paprika, salt and Harissa Rub.
For those that don't know, Harissa Rub originated in North Africa and the guajillo chiles, caraway seeds, cumin, dried mint and coriander lend itself to make a savory & spicy garlicky taste. It has the perfect amount of heat. You can grab you some a your nearest Trader Joe's, Fresh Market, Whole Foods or Central Market.
What makes this recipe even better is that it's crispy but has no flour and it's baked. Yep! It's baked chicken. My grandmother, an old devout Baptist lady who prided herself on her crispy ass "Sunday" baked chicken, used to shimmy and shake the heck out of her seasoned baking powder ziploc bag filled with chicken. So that's exactly what I did. I took about 6 tablespoons of aluminum free baking powder and threw every spice and seasoning I thought would compliment my chicken on top of it and threw the chicken in a ziploc bag and shook until I had no more shake left.
The chicken wings went into my oven for 45 minutes at 450 degrees. Now, "Miss Minnie don't burn no chicken!" but I sure as hell wanted crispy skin and took a risk. The crunch was absolutely amazing. I actually could have just eaten the chicken wings straight out of the oven but I decided to go further... I went into my arsenal. I went into my, "let me explain to you why I'm the greatest of all time" bag of tricks to create a show-stopping chicken wing filled with the flavor that you need, want and deserve. Listen, I will not be held responsible for ANY babies made as a result of making and consuming these chicken wings. I turned around to grab my camera and barely had any wings left to photograph. I hope you enjoy them as much as my greedy family did.
- 3 lbs. Chicken Wings
- 3 oz. Garlic Chili Paste
- 2 oz. Honey or Agave Nectar
- 1 oz. Orange Juice
- 6 Tbsp. Baking Powder, Aluminum Free
- 4 Tbsp. Harissa Rub
- 2 Tbsp. Rice Wine Vinegar
- 2 Tbsp. Kosher Salt
- 2 Tbsp. Ground Black Pepper
- 2 Tbsp. White Pepper
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Californian Garlic Powder
- 1 tsp. Hot Paprika
- 1 tsp. Smoked Paprika
- 1 tsp. Fresh Ginger or 2 Tsp. Ground Ginger
- 1/2 tsp. Sesame Oil
- 1/2 tsp. Fresh Parsley
- Preheat oven to 450 degrees.
- After seasoning the chicken however you wish, place in a plastic bag with baking powder, harissa rub, salt, peppers, garlic powder, and both the hot and smoked paprika. Shake until everything is mixed together and the coated chicken appears redish.
- Place the chicken on a baking sheet or baking rack and put it in the oven for 45 minutes. If you use a baking sheet, you will need to flip the chicken about 20-25 minutes into baking so that both sides have the same crispy texture.
- While the chicken is in the oven, combine the honey, chili paste, orange juice, rice wine vinegar, soy sauce, ginger and sesame oil to a bowl then set aside.
- Remove the chicken and allow to rest for 10 minutes (remember that resting meat allows the juices to redistribute).
- Using a brush, coat the chicken wings on all sides with your sauce and serve. You can add as little or as much as you like. I personally hate a drenched wing so I use less. It's completely up to you. If you find your sauce too spicy, add more honey. If you find your sauce too sweet, add more chili paste.