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Crispy Turmeric-and-Pepper-Spiced Chicken Wings

4.7

(35)

Image may contain Animal Bird Poultry Fowl Chicken Food and Pork
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Aneta Florczyk 

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.

Recipe information

  • Yield

    8 servings

Ingredients

2

tsp. black peppercorns

1

tsp. ground turmeric

1

tsp. sugar

3½

tsp. kosher salt

4

lb. chicken wings, patted dry

1

3" piece ginger, peeled, finely grated

4

garlic cloves, finely grated

2

Tbsp. vegetable oil

Special Equipment:

A spice mill

Preparation

  1. Step 1

    Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.

    Step 2

    Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.

    Step 3

    Place baking sheet with chicken wings in a cold oven; preheat oven to 425°. Bake wings until golden brown and foil is stained with turmeric, 30–35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30–40 minutes.

    Step 4

    Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.

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Reviews (35)

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  • OMG! I had to substitute fresh grated turmeric because I was out of powdered, but I grilled these and they were unbelievable! Definitely going to be a repeat!

    • Jeff Yoder

    • Fort Wayne, IN

    • 3/27/2022

  • I made this today. I doubled the ginger s as no garlic. The mixture was difficult to apply to the wings. A reviewer suggested marinating them in a plastic bag to cover the wings completely. They are EXCELLENT even cold. I forgot to garnish with lemon. I’d definitely make this again. A reviewer also suggested using Cornish hens. YUM!!

    • Anonymous

    • Raleigh

    • 11/2/2021

  • These came out great! Fantastic texture, kind of 'dry' but in a good way, as in NOT WET. I had this with the charred tahini smothered cabbage and it was a nice combo. I might up the spice a little, though.

    • HangryGurl

    • Santa Fe, NM

    • 6/18/2021

  • Anybody have a good dipping sauce to go with?

    • Bill Canada

    • Victoria, B.C., Canada

    • 3/17/2021

  • LMAO!! Copy Send to print. By the picture, to the right. On my PC the print icon is to the left of "Ingredients". Haven't even tried these yet but it seems everyone wants to make sure everyone else gets the recipe. Must be good.

    • Anonymous

    • NE Ohio

    • 3/13/2021

  • Fantastic! Substituted one of the tablespoons of black peppercorns with Szechuan peppercorns to up the heat level. Flavor town for sure!

    • nicboz

    • Orange County, CA

    • 2/16/2021

  • My family wanted to make sure I gave this 5 stars. As promised, here I am. Followed the recipe exactly, with Pam on the foil. Would double it next time.

    • Anonymous

    • Denver, CO

    • 1/26/2021