Name: Crispy Turmeric-and-Pepper Baked Chicken Wings
Yield: 8 servings
Ingredients: 2 tsp. black peppercorns; 1 tsp. ground turmeric; 1 tsp. sugar; 3½ tsp. kosher salt; 4 lb. chicken wings, patted dry; 1 (3") piece ginger, peeled, finely grated; 4 garlic cloves, finely grated; 2 Tbsp. vegetable oil; Lemon wedges (for serving); Special Equipment: A spice mill

Spice rubbed chicken wings piled on a plate with lemon wedges.

Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.

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Recipe information

Yield
8 servings

Ingredients

2 tsp. black peppercorns

1 tsp. ground turmeric

1 tsp. sugar

3½ tsp. kosher salt

4 lb. chicken wings, patted dry

1 (3") piece ginger, peeled, finely grated

4 garlic cloves, finely grated

2 Tbsp. vegetable oil

Lemon wedges (for serving)

Special Equipment: A spice mill

Preparation

Step 1
Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.
Step 2
Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.
Step 3
Place baking sheet with chicken wings in a cold oven; preheat oven to 425°F. Bake wings until golden brown and foil is stained with turmeric, 30–35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30–40 minutes.
Step 4
Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.