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{Dishes: Spice Rubbed Slow Cooked Wings}


Hey hey. It's the weekend!!! And I have my weekly dish for you lovelies. Well it's a repost/reshoot from my old blog and a must, since it was the top searched recipe in 2015.


Can I start by saying that this rub has gone on ground turkey for tacos, crock pot boneless chicken thighs for a weeknight meal and drummies in the oven too! But these wings. Oh goodness these wings. They are one of my favorite dishes ever. The rub comes from one of my fav food blogs. But I can promise you an easy peasy, throw it in early and cook it low and slow dish that will have everyone licking there fingers.

*I tell everyone I give this to that they should adjust for heat preference, but we like them on the spicy side. Hence the final siracha glaze.








The rub was enough for about 3 batches of 2.5 - 3 pounds of wings. Feeding a crowd? use all of the rub in 8-10 pounds or go the extra mile and double the recipe so you always have a stash.

Juice of 1 lime

6 tbsp packed dark brown sugar

4 tbsp smoked paprika

3 tbsp chili powder

1 tbsp ground red pepper (adjust for less heat)

2 tbsp garlic powder

1 tbsp ground cumin

1/2 tsp ground nutmeg

2 tbsp kosher salt

1 tbsp ground black pepper (I prefer the coarse ground)

siracha glaze

2 tbsp agave or honey

2 tbsp siracha

(whisked until completely combined and set aside)

Easiest recipe ever.

Combine all spices, salt and pepper and mix completely. A mason jar makes this easy peasy, and even easier to store.

I also cut corners, cause that is how I roll with a toddler in the kitchen, and season/rub/slather (whatevs you want to call it!) the chicken in the baking dish I am making them in. Less to wash.

Completely coat all chicken in lime jucice.

Generously slather the rub all over your limey wings. Cover and refridgerate for about an hour.

In a rush, no worries, I did not refridgerate today and they are still INSANELY delish. Making them for tomorrow? Season ahead!

Preheat your oven to 300.

Turn down to 250 and cook wings (untouched) for 2 hours. I swear it is worth it. Especially for the aroma that will distract your guests from all of the toys across your family room floor and they won't think about the fact that you have a playroom...

Take the wings out and uncover.

Rewhisk siracha glaze (only do this if you prefer Hot wings) and drizzle half of the glaze over all of the wings

Flip the wings carefully, drizzle the rest of the glaze and put under the broiler on high for 3-5 minutes to crisp the skin. Watch them so they don't burn!

Although if you're like my friend Deej, you'll risk it and crisp up both sides!

Serve with blue cheese or ranch (or alone like we prefer them!) and sweet potato fries (my fav combo) and with lots of beer and napkins. Heck, pull out the baby wipes. Wine also pairs nicely because we all know I need my vino friendly food.


Heading off to tire out my girl, so mama doesn't feel guilty about my first girls night in 2016, because goodness, we all know I need one.

Happy weekending my loves!

xo

Natalie

#dishes

© 2014 by Chic Boston Mama.