Categories: Chicken

Ingredients

• Olive oil, for frying
• 3 sprigs fresh rosemary
• 12 fresh sage leaves
• 1 tbsp. whole cumin seeds
• 1 tbsp. red pepper flakes
• 1/2 tbsp. whole black peppercorns
• 1 tbsp. garlic powder
• Kosher salt
• 3 lbs. chicken wings, whole or separated as you like

Directions

1. Prep the rub: Pour about an inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.

2. In a dry medium pan over low heat, combine the cumin, red pepper flakes, peppercorns and garlic powder. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.

3. Remove the rosemary leaves from their stems, then put the herbs and spices in a spice grinder and pulse until finely chopped and combined. Remove and add 1 tbsp. salt.

4. Prep the wings: Massage the wings with the herb rub and place them on a wire rack set inside a baking sheet. Let the rub set at room temp, about 30 minutes. While the wings rest, preheat the oven to 400.

5. Bake the wings: Transfer the baking sheet with the rack and wings to the oven and bake until the wings are crispy, flipping halfway through, 40 to 50 minutes. Serve warm.

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