Spicy Herb Baked Wings

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  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Extra-virgin olive oil, for frying

3 sprigs fresh rosemary

12 fresh sage leaves

1 tablespoon whole cumin seeds

1 tablespoon red pepper flakes

1/2 tablespoon whole black peppercorns

1 tablespoon garlic powder

Kosher salt

3 pounds chicken wings, whole or separated as you like


  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 tablespoon 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 temperature, 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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