Spicy Oven Wings

I find this oven method to be a superior way to cook wings. Starting them in a cold oven helps to get that beautifully crisp skin. While yes, you do have to turn your oven on in that summer heat, They are 95% hands off once they go in, just needing one turn halfway through. I usually serve with coleslaw or other salad I can prepare in advance so I can just languish until dinner time. This rub has a nice smoky spice that is just beautiful on chicken. I beg you to not skip the lemon zest as I think it is essential in giving the rub some brightness and lift.

Ingredients:

1kg (2lbs) chicken wings

3 tsp salt

2 tsp black peppercorns (or 3 tsps ground)

1 tsp garlic powder

1 tsp smoked hot paprika

1/2 tsp yellow mustard seeds (or 3/4 tsp mustard powder)

1/2 tsp ground coriander

1/4 tsp cayenne

Zest of one lemon

1. If using whole peppercorns and mustard, grind together in a mortar or spice grinder until fine.

2. Mix together all spices and zest of lemon and apply to chicken wings. Leave for at least an hour, up to overnight. Place in fridge if leaving them over an hour.

3. When ready to cook spread over a baking sheet in a single layer (I recommend lining with foil). Place into a cold oven and preheat to 220C (425F) and let bake for 25-30 minutes. Flip the wings and let bake for another 25-30 minutes until deep golden brown and crisp. Serve with slices of the zested lemon.