The wings will become even crisper if you start them in a colder oven. Pour off the fat that has been infused and use it for stir-fries, or to cook crispy eggs.
Ingredients
8 Servings
2
tsp. Black peppercorns
1
tsp. Ground turmeric
1
tsp. Sugar
3 1/2
tsp. Salt kosher
4
lb. chicken wings, patted dry
1
Peeled and finely grated 3″ piece ginger
4
Garlic cloves finely grated
2
Tbsp. Vegetable oilSpecial Equipment
A spice mill
Preparation
Step 1
In a spice mill, finely grind the peppercorns, sugar and salt. Then transfer the spice mixture to a small dish. Place chicken wings onto a baking sheet with a foil rim. Sprinkle spice mixture on wings. Reserve bowl.
Step 2
In a bowl set aside, combine ginger, garlic and oil. Drizzle over wings. Turn wings with tongs, or by hand, to coat. Let them sit at room temp for 30 minutes or chill.
Step 3
Place the baking sheet with wings into a cold, preheated oven. Bake until wings are golden brown, and the foil is stained with yellow turmeric. This should take 30-35 minutes. Turn wings over using tongs and continue cooking until the skin is crispy and wings start to char at the edges. This will take another 30-40 min.
Step 4
Transfer the wings to a serving platter. Serve with lemon wedges for squeezing.
