Persian Chicken Wings
These Persian chicken wings are baked to crisp perfection and slathered with a tangy spice rub that will make you think you’re eating kabab that you slaved over for hours. This recipe comes together quickly, requires no long marinating time and will bring smiles to all of your guests.
Servings 6
Calories 497kcal
Ingredients
- 2 lbs chicken wings
- ¼ teaspoon ground saffron
- ½ teaspoon ground turmeric
- ¼ teaspoon paprika smoked or sweet
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon coarse ground pepper
- ¼ teaspoon dried parsley measured then crushed with your fingers
- ¼ teaspoon dried mint measured then crushed with your fingers
- ¼ teaspoon citric acid
Instructions
- Combine spices in a small bowl. Remove any of the wing tip in your chicken wings. These can burn easily.
- Pat the chicken wings dry with paper towels and place them on a greased cooling rack placed on top of a foil covered baking pan.
- Season the wings liberally on both sides and place them in one layer on the rack.
- Bake at 425ºF for 30-40 minutes, flipping them over halfway into the baking. My oven runs very hot, so if yours does too, then bake at 400ºF. They are done when the edges are lightly browned.
Notes
If you are making large batches of wings, you might have to work in batches. You do not want to overcrowd the baking sheet while it bakes because you want the hot air in the oven to circulate around the wings so they will get crispy all around.
I usually make two batches of wings (about 5 pounds) and keep the cooked wings warm in a second oven or warming drawer. Or while everyone is watching the game and enjoying the wings, I have the second batch cooking for round two!
TO STORE: Store any leftover wings in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1g | Calories: 497kcal | Carbohydrates: 15g | Protein: 26g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Cholesterol: 124mg | Sodium: 947mg | Fiber: 1g
