Spicy Chicken Wings (Serves 8 to 10)
Just right, these wings have the right amount of spice – not too hot, not too bland. Serve with the guacamole or blue cheese or ranch dressing.
3 lbs. chicken wings or drumettes (we prefer drumettes)
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 1/2 teaspoon garlic salt
1 1/2 teaspoon paprika
1 1/2 teaspoon lemon-pepper seasoning
1/4 to 1/2 teaspoon cayenne pepper
2 cups purchased (or homemade) guacamole (optional)
Preheat the oven to 425 degrees. Lightly coat the rack of a broiler pan with cooking spray. Set aside.
Place the chicken wings in a large bowl. In a small bowl, whisk together all the remaining ingredients. Pour over the chicken and, using your hands, toss to coat. Arrange the wings in a single layer on the prepared broiler pan. Bake for around 30 minutes or until the wings are tender, browned and no longer pink. Can be served at room temperature with the guacamole on the side.
Make ahead: The wings can be made earlier in the day and kept at room temperature, covered, until serving.