GARAM MASALA & CLOVE
DRY-RUBBED
CHICKEN WINGS
Kinda sweet, kinda spicy. Cloves, garam masala, cayenne, brown sugar - many delicious things packed onto oven-baked wings.
Servings: 4 Total Time : 1 hour
Garam Masala and Clove Dry-Rubbed Chicken Wings
Yield: 4
Prep time: 12 MinCook time: 45 MinTotal time: 57 Min
Ingredients
- 2 lbs chicken wings (wing and drum separated or together, up to you!)
- 2 tbsp garam masala
- 1 tsp clove powder
- 1 tsp cayenne powder (optional/adjust to your spice preference!)
- 2 tsp garlic powder
- 2 tbsp baking powder
- ½ cup brown sugar
- 1 tbsp neutral oil
- 1 tsp salt
Instructions
- Preheat oven to 420°F
- Add 2 tbsp garam masala, 1 tsp clove powder, and 1 tsp cayenne powder (optional) to a small pan. Toast, stirring often, on medium flame until fragrant and you just begin to see wisps of smoke. Remove from the stove and allow the spices to sit in the pan until they’re cool.
- Once cool, add the toasted spices to a small bowl with 2 tsp garlic powder, 2 tbsp baking powder, ¼ cup brown sugar, and 1 tsp salt. Taste and adjust salt and cayenne.
- In a large bowl, toss the chicken in the oil. Pour the spice mixture over the chicken and use your hands to massage the spices into the chicken skin.
- Once the chicken is nicely coated, place them evenly onto a sheet tray with a wire rack. (Place a piece of aluminum foil directly on the sheet tray for easier cleanup).
- Bake the chicken for 45 minutes, flipping every 15 minutes.