{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.