Crispy, honey-sweet, sticky skin on tender chicken wings!
When we first tried this recipe, Rodney commented that it would be good on wings. After a buying a bunch of whole chickens and cutting them up for various recipes over the past month, we had a shitload of wings in the freezer. I thawed them out in the 'fridge overnight just to try this specific spice concoction on them.
Spice-Rubbed Chicken Wings with Honey Glaze
36 or so chicken drumettes and forearms
4 cloves garlic, minced or crushed
2 tbsp paprika
1 tsp cinnamon
1/2 tsp cayenne
1 tsp salt
2 tbsp olive oil
1/4 c honey
1.5 tbsp rice vinegar
Mix garlic, paprika, cinnamon, cayenne, salt and olive oil in a huge bowl. Mix well.
Add wing pieces and mix/rub well so that the mixture coats all the pieces evenly.
On a foil-lined broiler pan, place the first batch of chicken pieces and broil 8-9 minutes.
Meanwhile, mix vinegar and honey, warming gently in the microwave if necessary to get them to blend.
Like before, it's the sugar in the sauce that is blackening, NOT the chicken.
Remove chicken from oven. Brush chicken with honey vinegar glaze. Place chicken on a plate and cover 5 minutes.
Rodney and I both loved the wings. This spice blend is fantastic and completely do-able on any sort of chicken piece, skin-on or off! This recipe has proven itself again and again (literally) without hitch. This is already a definite go-to on nights where we have chicken, but no plans for it, whatever those pieces may be.
Cost:
I'm not even sure how to calculate this since the wings came from a bunch of different chickens. I can tell you that chicken wings go for about $1.99/lb at Stater Bros -- completely insane if you ask me. The rest of the stuff we have anyways. Well, I'll SWAG wings at an average of $0.75/lb and estimate we had 3 lbs.
That makes dinner about $2.25.
2 tbsp paprika
1 tsp cinnamon
1/2 tsp cayenne
1 tsp salt
2 tbsp olive oil
1/4 c honey
1.5 tbsp rice vinegar
Mix garlic, paprika, cinnamon, cayenne, salt and olive oil in a huge bowl. Mix well.
Add wing pieces and mix/rub well so that the mixture coats all the pieces evenly.
On a foil-lined broiler pan, place the first batch of chicken pieces and broil 8-9 minutes.
Meanwhile, mix vinegar and honey, warming gently in the microwave if necessary to get them to blend.
Brush chicken with honey-vinegar, turn chicken, and continue cooking for an additional 16-24 minutes, brushing and turning every 7-8 minutes.
Like before, it's the sugar in the sauce that is blackening, NOT the chicken.
Remove chicken from oven. Brush chicken with honey vinegar glaze. Place chicken on a plate and cover 5 minutes.
Rodney and I both loved the wings. This spice blend is fantastic and completely do-able on any sort of chicken piece, skin-on or off! This recipe has proven itself again and again (literally) without hitch. This is already a definite go-to on nights where we have chicken, but no plans for it, whatever those pieces may be.
I'm not even sure how to calculate this since the wings came from a bunch of different chickens. I can tell you that chicken wings go for about $1.99/lb at Stater Bros -- completely insane if you ask me. The rest of the stuff we have anyways. Well, I'll SWAG wings at an average of $0.75/lb and estimate we had 3 lbs.
That makes dinner about $2.25.
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