- 1 dozen chicken wings
- 1 tablespoon kosher salt
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon sweet paprika
- 1⁄8 to 1⁄4 teaspoon cayenne
- 1⁄8 teaspoon ground white pepper
- 1 tablespoon oil
Prep time: 10 min. plus a few hours for marinating
Cook time: 35 min.
Total time: 45 min.
Divide the wings at the first (elbow) joint.
Cut away any excess skin and fat. For the upper pieces, cut the meat and skin free from the bone at the smaller end, and scrape and push the meat halfway up toward the large end. For the middle sections, cut all around about 1⁄4 inch above the upper joint, cutting through skin and tendon, and cut between the two bones where they meet at the other (open) end.
Bend the wing tip backwards until one of the two bones comes free; push this bone out one end or the other, then cut off and discard the wing tip.
Loosen the meat and skin from one end of the remaining bone and push the meat toward one end. You should have 24 pieces, each with a bit of protruding bone to serve as a handle.
Combine the salt, thyme, and spices and sprinkle over the wing pieces in a bowl.
Add the oil and toss to coat evenly.
Marinate for a few minutes to several hours.
Preheat the oven to 375˚F.
Spread the wing pieces in a shallow baking dish and bake 35 minutes, or until the juices run clear.
Serve hot or warm.
Makes 24 pieces
Good to know
The technique of partially boning the wing sections into tiny drumstick shapes is optional but makes for less messy eating. If you don’t want to bother and have plenty of napkins, just cut the wings apart at the joints and discard the tips.
Which beer should I drink with this?
You name it, with the usual caveat about very hoppy beers and very spicy foods.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Harvard Avenue/Flickr