AIN'T NO THANG BUT A CHICKEN WANG (A TAKE ON MAGIC WINGS)


Here's my take on Nom Nom Paleo's Magic Wings! From the get-go I had a few hiccups, but I pushed through. First I went to Whole Foods to get dried porcini mushrooms for the dry rub. When I got to the bulk section and saw how much the porcini mushrooms are, I rolled my eyes, and stared at the jar of mushrooms, then said to the jar, "Are you kidding me?" They are $59.99 per pound. No way was I going to buy them; especially when I was seeking to buy a pound of mushrooms.

I ended up getting a 1/2 pound of the dried oyster mushrooms ($19.99/pound), cause a pound seemed quite a bit for dry rub. When I arrived home, I read the recipe, again; and guess what, I was wrong. I only needed an ounce of dried mushrooms, not a pound. I guess I could have purchased the dried porcini mushrooms after all.

I should've known something was up. The employee working the bulk section noticed how much dried mushrooms I was buying and said, "That's a lot of mushrooms!" To myself I said, "Why, yes, Captain Obvious!" Lesson learned, next time read the recipe more than once, cross check your grocery list and if you're still in doubt, google the recipe.

As I was making the dry rub, I couldn't find the thyme in my herb drawer. So, I replaced the thyme with Herbes de Provence. I swear the next day, the thyme appeared out of nowhere! I looked twice, too.

With football season upon us, why not whip up some wings! If you love wings, you will love this recipe, it's so tasty. We had this twice in four days. Painless to make, too! Hence the name of this post.

AIN'T NO THANG BUT A CHICKEN WANG (A TAKE ON MAGIC WINGS)

Adapted from Nom Nom Paleo

Serves 6

Ingredients

(dry rub)

  • 1 ounce dried oyster mushrooms

  • 1 tablespoon red pepper flakes

  • 2 teaspoon Herbes de Provence

  • 2/3 cup kosher salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic powder

(wings)

  • 4 pounds chicken wings (wingette and drummette only)

  • 2 tablespoons dry rub

  • Melted coconut oil

Directions

<making the dry rub>

  • Add the dried oyster mushrooms to coffee/spice grinder.

  • Pulse into a fine grind, do this in batches; pour into a bowl.

  • Add the red pepper flakes and herbes de provence to coffee/spice grinder.

  • Pulse into a fine grind; add to bowl with mushrooms.

  • Add the salt, pepper and garlic powder into mix.

  • Mix together and store in an air tight container.

<marinating the wings>

  • Cut the wings at the joint, use only the wingette and drummette; discard the wing tips.

  • Add the wings to a large bowl.

  • Add the dry rub.

  • Use your hands to massage the rub into the chicken pieces.

  • Cover with plastic wrap, and let marinate in the fridge for at least 2 hours.

<cooking the wings>

  • Preheat the oven to 425 degrees.

  • Set a wire baking rack on a baking sheet pan.

  • Brush the wire backing rack with the melted coconut oil using a pastry brush.

  • Place the chicken pieces in a single layer on the rack.

  • Position pan(s) in the middle of the oven.

  • Bake at 425 degrees for 30 to 34 minutes; half-way in between (at 15 to 17 minutes) turn the chicken pieces over.

  • Enjoy!

Notes

  • To save time, you can keep the wings intact.

  • I used Krups Electric Spice and Coffee Grinder to make the dry rub. Here's the thing, I only use it for spices, nothing else.

  • Optional, line the baking sheet pan with aluminum foil or parchment paper to make cleanup easier.

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