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Crispy Peppercorn Chicken Wings

 

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

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Ingredients

6 SERVINGS

2

tablespoons black peppercorns

2

tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt

1

tablespoon ground coriander

1

tablespoon ground cumin

teaspoons garam masala or Chinese five-spice powder

½

teaspoon baking soda

½

teaspoon sugar

3

pounds chicken wings, flats and drumettes separated, patted dry with paper towels

2

tablespoons olive oil

2

scallions

1

lime

Steps

1.

Place peppercorns in the center of a large rimmed baking sheet. Crush peppercorns with bottom of a saucepan, working a few peppercorns at a time and pressing down firmly until you can hear and feel the crunch of peppercorns breaking apart. Transfer to a large bowl.

2.

Cover sheet you just used with a double layer of foil; set aside.

3.

Add salt, coriander, cumin, garam masala, baking soda, and sugar to bowl with peppercorns and mix with your hands to make sure all spices are intermingled.

4.

Add chicken wings and oil and toss with your hands until wings are evenly coated.

5.

Arrange wings on prepared sheet, spacing evenly apart. Chill, uncovered, at least 1 hour and up to 1 day.

6.

Remove wings from refrigerator and let sit until they’ve lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes. Meanwhile, place racks in the top third and center of oven; preheat to 425°. You’re going to bake and then broil the wings so they get extra crispy. If your broiler is in a drawer beneath your oven, ignore the part about the top rack.

7.

Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, until browned and crisp in spots and cooked through, 30–40 minutes.

8.

Remove baking sheet from oven and turn on broiler; let heat at least 5 minutes. Broil wings on top rack (or in drawer) until browned and crisp all over and nubs on ends of drumettes are just a little charred, 3–4 minutes. Remove from oven and turn wings again.

→ Learn how to unlock you broiler's full melty, crispy potential

9.

Broil until second side looks as crisp and lightly charred as the first, about 3 minutes. Let rest about 5 minutes.

10.

While the wings are resting, thinly slice scallions and cut lime into wedges.

11.

Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.



Reviews (20)

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  • They were way too salty!!! I would reduce the salt by 1/2 or maybe us a more mild salt!. I also agree crushing the peppercorns in that manner wasn’t the easiest and lastly I would def spray the tin foil. Mine stuck to the foil by the end. Other than that, delicious!!

    • SILV

    • 2/8/2021

  • If you are ever in need of a little ego boost, serve these wings at a party. You'll get a ton of compliments and will leave feeling great about yourself. The flavors are familiar enough to please everyone, but interesting enough to impress people. The baking soda is they key to making and keeping these crispy, even if you have to transport them. It's definitely worth letting the wings hang out with the rub for the full day!

    • COLLEEN

    • CHICAGO, IL

    • 2/6/2021

  • I make these over and over again. Instead of cracking the peppercorns by hand, I give them a spin in my spice mill, a teaspoon at a time, just until they break up. I understand that a deep fried chicken wing is the standard, but the cleanup just isn't worth it when I have wings that are just as good, perfectly crispy without being dried out. Delicious, delicious, delicious.

    • ANONYMOUS

    • MICHIGAN

    • 2/3/2021

  • This is a great go-to recipe for easy wings. The Chinese Five Spice doesn’t shine through. It’s just a hint of an undertone, and can easily be replaced with another flavor profile to give a variation on this recipe.

    • ANN A.

    • ASBURY PARK, NJ

    • 12/30/2020

  • I tend to agree with a few posts here. They are a little salty. I used a slightly rounded tablespoon of Morton's. Next go around I will make it a rounded teaspoon. Other Than that, perfection.

    • MAC

    • MISSOULA,MT

    • 11/16/2020

  • Spray your tin foil with cooking spray so your wings don't stick!!! I had a nice beautiful crispy crust that just completely ripped off while I was turning them under the broiler because the wings stuck to the tin foil. Otherwise, good flavor.

    • ANONYMOUS

    • CHARLOTTE, NC

    • 8/30/2020

  • This was a phenomenal spice blend! My boyfriend and I made these last night except instead of baking we used the BBQ. The spices were perfect and we can't stop talking about how these were quite possibly some of the best wings we've ever had. We were missing the ground coriander but it still tasted great. Definitely will make again!

    • MAGGIEMAY_CANADA

    • TORONTO

    • 5/31/2020

  • This recipe was excellent on my kamado. I smoked the wings over pecan at 200°F for 50 minutes then raised the temperature to 350° for 45 minutes. Most of the latter time was spent in the low 300s and the grill didn't arrive at 350 until the last 10 minutes or so. They came out juicy with just the right crisp and the flavors were excellent. I only regret not having fresh limes and just dabbed the lime juice I had on hand at the end of the cook. Fresh limes would have been far better. I used a mortar and pestle for the peppercorns, which seemed like the easier approach and that worked perfect.

    • SEABRISKET

    • SEATTLE, WA

    • 5/9/2020

  • Nothing special. Didn't get crispy skin even after 8 minutes under the broiler. The main flavor is back pepper.

    • ANONYMOUS

    • AZ

    • 9/5/2019

  • I loved these wings! They were super tender and the meat was practically falling off the bone. My only issue was with the crushed black peppercorns. Using a saucepan really hurt my hands, especially for that quantity. Is there no better way to do this, apart from a mortar and pestle?

    • GRONINGEN, NL

    • 4/23/2019

  • These are simply amazing. The baking soda is key to the crispness. And the spice mix is to die for. Anyone who has issues with it being too salty are most likely using table salt, not Kosher salt, which is much more voluminous and forgiving. Please read the ingredients and quantities carefully! You'll be glad you did!

    • COOKFROMDC

    • WASHINGTON, DC

    • 2/20/2019

  • These turned turned out really good but a bit salty. I would reduce the amount of salt. Maybe by a 1/4 and see how you like them.

    • ANONYMOUS

    • LONDON

    • 2/3/2019

  • To the person asking about the Sichuan peppercorns, I have already been thinking all combinations spices I want try and the Sichuan peppers sounds great. If are worried about peppers burning, try soaking in liquid first, like rice wine vinegar infuse your oil them.

    • OKSALBRIGHT

    • OKLAHOMA

    • 1/17/2018

  • Although this recipe takes a little time, it is REALLY worth it! Have served it twice now and everyone loves it. I can never cook enough!?! I didn't change the recipe at all. It's perfect as it is.

    • ANONYMOUS

    • NEW ZEALAND

    • 11/20/2017

  • These wings are AMAZING! My kids that claim they don't like spices were willing to make an exception and they absolutely love them. I bake them in a convection oven, so it is not necessary to broil them after. Very crispy and delicious. It is important to use Kosher salt, as directed, or yes, they will be too salty. They really need the baking soda to get them crispy, too.

    • ANONYMOUS

    • WASHINGTON, DC

    • 10/13/2017

  • I followed the recipe except I was on vacation and didn't have any baking soda so I left that out. I am a vegetarian so I didn't taste them but our guests loved them and they were gone in no time.

    • WHYTEHILL

    • SCARSDALE, NY

    • 10/1/2017

  • My husband made these wings exactly as the recipe was written. They were inedible due to the saltiness! Perhaps there was a typo and the recipe should have called for 2 teaspoons instead of 2 tablespoons of salt. The spices were flavorful and I could see how this would be a good recipe. I would perhaps try it again with a reasonable amount of salt.

    • CATHERINE REPICE

    • HUNTINGTON, NY

    • 9/14/2017

  • I made these for dinner tonight exactly how the recipe calls, used chinese five spice and let them sit in the fridge for around 4 hours. These were amazing! The seasoning and peppercorns are delicious. Definitely a crowd pleaser. My husband and I almost ate them all just the two of us. Really easy to make even for the beginner.

    • MTHERIAULT44

    • WASHINGTON

    • 8/17/2017

  • Could you make this recipe with chicken thighs as well? How would the cooking time, spice level change?

    • EATHAPPYME

    • 8/15/2017

  • Could I add Sichuan peppercorns also? Or do you think the paper would burn?

    • CMERIDET2350

    • 8/15/2017




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