Spicy Baked Chicken Wings

Ingredients

• 1 kg Chicken wings (about 10 to 12 wings, with skin)
• 0.5 cuillère à soupe Salt
• 0.5 cuillère à soupe Smoked paprika
• 0.5 cuillère à soupe Cayenne pepper
• 0.5 cuillère à soupe Tandoori curry blend
• 0.5 cuillère à soupe Garlic granules (or garlic powder)
• 0.5 cuillère à soupe Badia all‑purpose seasoning (all‑purpose blend purchased on Amazon)
• 1 cuillère à soupe Vegetable oil

Instructions

1. Remove the feathers

   Run a knife over each chicken wing to remove any remaining small feathers.

   Time: PT5M

2. Wash the wings

   Rinse the wings under cold water until they are clean.

   Time: PT3M

3. Dry the wings

   Drain and pat the wings with paper towels.

   Time: PT2M

4. Prepare the spice mix

   In a bowl, combine the salt, smoked paprika, cayenne pepper, tandoori curry, garlic granules, Badia seasoning and vegetable oil.

   Time: PT5M

5. Season the wings

   Add the wings to the bowl and knead with your hands (or gloves) until they are evenly coated.

   Time: PT5M

6. Preheat the oven

   Preheat the oven to 170 °C.

   Time: PT10M

   Temperature: 170°C

7. Arrange the wings on the tray

   Line the tray with aluminum foil and spread the wings in a single layer, without overlapping.

   Time: PT3M

8. Bake

   Place the wings in the oven and bake for 45 minutes, or until the skin is golden and the internal temperature reaches 75 °C.

   Time: PT45M

   Temperature: 170°C

9. Rest and serve

   Remove the wings, let rest for 2 minutes, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

5 g

Fat

35 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chicken wings: Chicken drumsticks
• Instead of Salt: Sea salt
• Instead of Smoked paprika: Sweet paprika
• Instead of Cayenne pepper: Espelette pepper
• Instead of Tandoori curry blend: Garam masala
• Instead of Garlic granules (or garlic powder): Fresh minced garlic
• Instead of Badia all‑purpose seasoning: Homemade spice blend
• Instead of Vegetable oil: Olive oil

Equipment Needed

• Kitchen knife
• Cutting board
• Large bowl
• Spoon or spatula
• Measuring spoons
• Baking sheet
• Aluminum foil or parchment paper
• Oven
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Remove all residual feathers.
• Completely dry the wings before adding the spices.
• Coat the wings evenly with the spice and oil mixture.
• Cook until 75 °C internal temperature to ensure food safety.

Chef Tips from the Video

• Dry the wings with paper towels before adding the spices for a crispier skin.
• Use a small amount of oil to help the spices adhere without making the wings greasy.
• If you have a convection oven, reduce the temperature by 10 °C.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Wrap cooked wings in plastic wrap then place in a freezer bag, up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice mix the day before and store it in a small jar.
• Season the wings and let them rest in the refrigerator for 2‑4 h (or overnight) for more flavor.
• You can partially cook the wings for 10 min at 200 °C then finish at 170 °C for extra crispness.