This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch). This recipe is from Where Cooking Begins by Carla Lalli Music.
Advertisement Banner
Ingredients
4-6 servings
1
tsp. dried oregano
1
tsp. granulated garlic
1
tsp. smoked paprika
1
tsp. sugar
4
tsp. kosher salt, plus more
1/2
tsp. MSG, plus more for serving
4
lb. chicken wings
2
Tbsp. vegetable oil
1
cup mint and/or basil leaves
Limes and small Persian cucumbers, cut into wedges (for serving)
Preparation
Step 1
Mix oregano, granulated garlic, paprika, sugar, 4 tsp. salt, and 1/2 tsp. MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.
Step 2
Place racks in center and upper third of oven; preheat to 375deg. Drizzle wings with oil and toss to coat. Bake on center rack, turning with tongs halfway through, until cooked through and skin is golden brown, 30-35 minutes.
Step 3
Remove from oven. Heat broiler. Broil wings on upper rack, turning every 2-3 minutes, until skin is deeply browned and starting to char at the edges, 5-7 minutes (watch them closely).
Step 4
Transfer wings to a platter, season with salt and a little more MSG. Top with herbs and lime and cucumber wedges.
