Spice Roast Chicken Wings


Chicken wings are one of the all-time great comfort foods, and you don't need a restaurant-grade deep fryer to enjoy them at their best. With this deceptively simple method from Chef Michael Smith it's just plain easy to toss together a batch and roast them to perfection. Guaranteed deliciously crispy, aromatic and tender results.

Chef Michael Smith's Spice Roast Chicken Wings


1/4 cup (60 mL) cornstarch
2 tbsp (30 mL) sugar
1 heaping tbsp (18mL) dried thyme, curry, or chili powder, or your favourite dried herb or spice
2 tsp (10 mL) salt
2 tsp (10 mL) freshly ground pepper
12 whole chicken wings, tips attached


1. Preheat your oven to 350 F (180 C) and turn on your convection oven if you have one.

2. Whisk together the cornstarch, sugar, chosen seasoning, salt, and pepper in a large bowl. Add the chicken wings and toss until they're evenly coated. Neatly arrange the wings on a baking sheet.

3. Bake the wings until they're crispy brown on the outside yet still juicy on the inside, about 1 hour. Serve and share!

Serving Size: 2 to 4 servings, easily doubled


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