Wings. They’re the only things people are talking about more than Cam Newton’s pants. (Hey, he’s not the first football fashion plate. Anyone remember Broadway Joe?)
There are as many ways to make wings as there are feathers on a Rhode Island Red. Previously, I offered y’all a flavorful but not hot recipe for the Super Bowl spread. Today, it’s one of my favorites for medium heat. These wings have a rub, which means you don’t have to marinate them for hours. The Mexican-inspired flavors are definitely something different. This recipe is from my book “Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack.”
1/2 cup chili powder
2 teaspoons cocoa
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
12 wings, cut in half at joints, wing tips removed and discarded
1/4 cup olive oil
In a small bowl, combine the chili powder, cocoa, salt, cinnamon, cayenne, black pepper, cumin and garlic powder. Place the wings in a resealable plastic bag. Pour in the olive oil and shake to coat the wings. Pour in the rub mixture and shake again to coat the wings. Let sit for 15 to 20 minutes.
Preheat the oven to 400 degrees. Cover a rimmed baking sheet with foil and spray foil with nonstick cooking spray. Place the wings on the baking sheet and cook for 20 to 25 minutes or until done, turning the wings about halfway through the cooking time.
Makes 24 wing pieces
From “Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack” by Debbie Moose