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Spicy Baked Chicken Wings With Pineapple-Cucumber Salad

Course: Main Dish
Servings: 4 Servings

Ingredients

For The Chicken Wings:

  • 12 whole chicken wings (I always bake the whole wing, but you are welcome to divide into wings and drummettes if you like. If you do this, reduce the baking time to 8 minutes per side, the broil time to 5 minutes per side)
  • 1 tsp salt
  • 2 tsp oregano
  • 1/4 tsp cayenne
  • 1/2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder

For the Pineapple-Cucumber Salad:

  • 1 small pineapple peeled, cored, and diced into ¼” - ½” pieces (about 4 cups)
  • 1 large english cucumber seeded and diced into ¼” - ½” pieces
  • zest of 2 limes
  • 4 tbsp lime juice
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup roughly chopped cilantro leaves and stems

Everything Else:

  • 4 servings prepared yellow rice (I prefer Vigo Saffron Yellow Rice)
  • wire rack (if you don’t have a wire rack, you can use parchment paper. The wings won’t be quite as crispy, but they will still be very good!)

Instructions

  • Heat the oven to 425F with the rack in the center position.
  • Remove the chicken wings from the refrigerator and allow to come to room temperature for 15 minutes. (Taking the chill off of the bones will help the wings cook more evenly. This will also reduce condensation on the skin, allowing the skin to crisp more easily.) Pat the wings dry with paper towels. Add the salt, oregano, cayenne, cumin, chili powder, and garlic powder to a large bowl and whisk to combine. Add the wings to the bowl, and use your hands to toss and evenly coat the wings with the spices.
  • Fit the wire rack on a large rimmed baking sheet. Spread the wings on the wire rack, facing down, and bake 10 minutes. Using tongs, turn the wings to face up and bake 10 minutes more. Remove the wings from the oven, turn face down again and heat the broiler. Broil 6 minutes. Turn the wings face up for the last time, and broil 6 minutes. You will know your wings are done when the skin is bubbly and mostly dry, the meat is fairly firm to the touch, and the wings tear apart easily.
  • While the wings cook, combine the pineapple, cucumber, lime zest, lime juice, olive oil, salt, and pepper in a medium bowl. Allow to marinade for 10 minutes, and stir in the cilantro just before serving.
  • Serve the wings alongside the rice and the salad. Enjoy!