Looking for a wing recipe that’s a little different? These Ancho Chile Wings have a wonderfully rich and smoky flavor and make a great main dish for supper or an appetizer at your next sports party.
To begin, preheat your oven to 450 degrees.
In a small bowl combine 4 1/2 teaspoons of Ancho chile pepper, 1 1/2 teaspoon each of cumin and roasted coriander, a teaspoon of fine sea salt, 3/4 teaspoon of freshly ground black pepper and 1/2 teaspoon each of cinnamon, onion powder, and garlic powder. Give them a stir to combine and set aside for a moment.
Pat dry 2 1/2 pounds of chicken wings, using paper towels.
Place the wings in a large mixing bowl and drizzle in 1 tablespoon of extra virgin olive oil. Toss the wings to coat them with the oil.
Sprinkle the spice mixture over the wings and then toss them to completely coat them with it.
Arrange the wings on a baking sheet that is fitted with a baking rack. This will allow both sides of the wings to crisp up without having to turn them while they bake. Bake for 35-40 minutes or until cooked through and browned.
Enjoy!
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