Curtis Stone’s Dry Spiced Wings
Curtis Stone’s Curry Wings
Curtis Stone’s Crazy Asian Wings
Curtis Stone’s Sticky Asian Wings
Curtis Stone’s Blue Cheese Prosciutto Wings
Curtis Stone’s Aussie Sausage Rolls
Curtis Stone’s Roasted Cauliflower, Broccoli and Pasta Bake with…
Curtis Stone’s Baked Mashed Potatoes with Pancetta
Curtis Stone’s Potato, Cauliflower, and Camembert Gratin
Curtis Stone’s Carve-Along, Robin Roberts & a $5 Thanksgiving Di…
Curtis Stone’s Carve-Along, Robin Roberts & a $5 Thanksgiving Di…
Ingredients
- 2 to 3 pounds chicken wings, split and tips removed or whole
- 1 to 2 tablespoons cumin
- 1 teaspoon cayenne
- 1 teaspoon crushed red pepper flakes
- 1 to 2 tablespoons Chinese Five Spice
- 1 to 2 tablespoons red chili powder
- 1 to 2 tablespoons green chili powder
- Salt and pepper, to taste
Yield
Serves: 6-8 as a snack
Preparation
Preheat oven to 450°F.
In a large bowl, combine the wings and coat evenly with the spices.
Spread out on a baking sheet and bake for 10-12 minutes, or until crispy and browned.
