Friday, March 10, 2006

Roasted Chicken Wings

...along with garlic mashed potatoes, and fried corn and onions that are seasoned with some Essence*. You can, of course, use any chicken parts you like. Doing half-chickens on your grill outdoors would be perfect.

1 kg chicken wings

4 tbsp white flour
1 tbsp parsley flakes
1 tbsp salt
1 tbsp oregano
1 tbsp paprika
1 tbsp thyme
1 tbsp rosemary
1 tbsp garlic powder
1 tbsp onion powder
2 tsp celery seed
1 tsp ground pepper
1 tsp cayanne pepper

Preheat oven to 400C.

If you have one, run the spices through a coffee grinder to ensure a more even texture. Toss the chicken in the seasoning mix, and fire into the oven for about 20 minutes. Turn down to 350C and go another 25 minutes or so.

Cooking time will change depending on the size of your chicken what the pros do and measure internal temperature with a probe. You'll want to hit anything between 170 and 180 F (77C to 82C).

* Emeril is an unwatchable smarmy idiot. However, his seasoning mix is really good on pretty much everything (The only thing I don't use it with is red meat. Chicken, pork, white fish, roasted vegetables...go nuts).

Emeril's Essence Creole Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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