This recipe utilizes ingredients that can be found in any mainstream grocery store in Astoria and beyond. If you are familiar with my recipes, it is no secret that lime is a key ingredient in my kitchen which seems to always find its way into my recipes.
- 6 whole chicken wings
- 1/2 cup Red Devil hot sauce
- juice of 3 limes
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon thyme
- 1 tablespoon kosher salt
- olive oil
- Wash chicken wings thoroughly and transfer to a medium bowl.
- In small bowl stir together lime juice and hot sauce. Pour over chicken until evenly coated.
- Combine and stir dry ingredients in a separate bowl to create a spice rub.
- Add dry spice rub to coated chicken making sure all chicken parts are evenly coated and refrigerate.
- For best results let chicken sit in seasoning overnight, 3 hours at a minimum. Stir occasionally. Be sure to remove wings from refrigerator one hour before cooking so they can come to room temperature.
- Line a shallow 13 x 9 pan with foil and brush with a light coat of olive oil. Arrange wings in pan so are not touching each other. If you’re doubling the recipe, you must fight the urge to cram more into the pan than can fit comfortably. They need room to breathe for successful cooking, so it’s well worth the investment to get a second pan.
- Preheat oven to 450 degrees. Cook for 30 minutes, flipping wings once after the first 15 minutes. Edges will begin to brown slightly.
- Reduce heat to 350 degrees and continue cooking until wing sections break apart easily, about 30 to 40 more minutes. Flip wings occasionally to assure even cooking.
- Remove from heat and let wings sit for 20 minutes before serving.
Yield: 6 whole wings (probably enough for one)