Peppery Chicken Wings 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 1, 2010

There's something wonderful about a big pile of wings for a casual supper. Remove the wingtips (save them for homemade broth) so that you're serving just the meatier part of the wing.

You can use the same seasoning and technique for chicken thighs, if you prefer.

Make Ahead: The wings need to sit in the seasoning for at least 1 hour and up to overnight (covered and refrigerated).

Servings: 4 - 6
  • 5 pounds chicken wings, wingtips removed
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons ground allspice
  • 1/8 teaspoon ground cloves
  • 1 teaspoon cayenne pepper
  • 1 tablespoon sweet paprika
  • 4 medium cloves garlic, smashed to a paste with a little salt
  • 3 tablespoons olive oil


Lay the chicken wings out on a baking sheet and season well with salt and pepper, then transfer to a large mixing bowl. Add the allspice, cloves, cayenne pepper, paprika, garlic and oil; toss to coat evenly. Let sit for 1 hour at room temperature, or cover and refrigerate for up to overnight.

Preheat the oven to 375 degrees. Have a large roasting pan or baking sheet at hand.

Spread the wings evenly in the pan or on the baking sheet in a single layer. Roast, uncovered, until they are nicely browned and crisp, about 1 hour.

Serve hot, warm or at room temperature.

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Recipe Source

Adapted from "Heart of the Artichoke and Other Kitchen Journeys," by David Tanis (Artisan, 2010).

Tested by Dean Felten.

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