I’m excited to be sharing one of my absolute favorite recipes with you guys. It’s so simple and so perfect for when you’re craving something fast-foody but are trying to go the healthy route.
This wing recipe is my go-to on days when I want something tasty and comforting but I don’t want to put in too much energy. What I love about wings is that, unlike other cuts of chicken, they are super flavorful without marination. I highly recommend keeping some in the freezer. On the day when you wake up with wings on the brain, throw them in the fridge to thaw. Come home from a hard day of work (or play), season them, and bake. No complicated marinade necessary.
The most “difficult” part of this recipe is the porcini mushroom blend. I am grateful that I live close to a local spice shop (The Spice Station Silverlake) that carries an amazing blend. Before I discovered their blend, however, I used to make my own using the Magic Mushroom Powder recipe from Nom Nom Paleo. I highly recommend trying this spice blend whether you’re using it for wings or for something else.
I love eating these wings as is but this seasoning blend also works great as a base blend for sauced wings. Just season them and cook them as directed and then cover them in your sauce of choice. Barbeque wings and this new recipe that I tried last week with shishitos (soon to be published on the blog) are some of the ways that I choose to sauce up my wings.
- 2 lbs chicken wings
- 2 T olive oil
- 1 tsp salt*
- black pepper to taste
- 1 T porcini mushroom blend**
- Remove wings from the fridge about 30 minutes prior to cooking.
- Preheat oven at 400 degrees Fahrenheit.
- Once wings are about room temperature, toss them in a large bowl with olive oil and spices.
- Place wings on wired rack and place rack on top of a foil lined cooking sheet.
- Bake for 30 minutes.
- Remove from oven and flip wings on the rack.
- Cook for about another 20 minutes.