Crispy turmeric and pepper-spiced chicken wings recipe

Ingredients for Crispy turmeric-and-pepper-spiced chicken wings

• 10 g black peppercorns

• 5 g ground turmeric

• 5 g caster sugar

• 17 g sea salt

• 1,800 g chicken wings, patted dry

• 7.5 cm piece ginger, peeled, finely grated

• 4 garlic cloves, finely grated

• 30 ml white vegetable fat, e.g. Trex

• Lemon wedges (for serving)

How to make Crispy turmeric-and-pepper-spiced chicken wings

1. Finely grind the peppercorns, turmeric, sugar, and salt in a spice mill, then transfer the spice mix to a small bowl.

2. Arrange the chicken wings on a foil-lined baking tray. Sprinkle the wings generously with the spice mix. Reserve the bowl for later use.

3. In the reserved bowl, mix together the ginger, garlic, and oil, then drizzle this mixture over the wings. Using tongs or your hands, turn the wings to ensure they are evenly coated. Let the wings sit at room temperature for at least 30 minutes, or cover and chill in the fridge for up to 1 day.

4. Place the baking tray with the chicken wings in a cold oven, then preheat the oven to 220°C (fan 200°C).

5. Bake the wings for 30–35 minutes, or until golden brown and the foil is stained with turmeric.

6. Using tongs, turn the wings over and continue to cook for another 30–40 minutes, or until the skin is crisp and the wings are starting to char around the edges.

7. Transfer the wings to a serving platter and serve with lemon wedges for squeezing over the top.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.