These crispy, oven-roasted chicken wings make the perfect game day snack or dinner party appetizer. This classic dish is instantly elevated by the addition of our zesty and complex Kabul Piquant spice blend, complete with warming floral notes of signature Rumi saffron.
Kabul Piquant Chicken Wings
2 - 3 lb. chicken wings
1 Tbsp canola oil
1 tsp kosher salt, plus more as needed
6 Tablespoons light brown sugar
Canola or avocado oil cooking spray
1 cup plain greek yogurt
2 garlic cloves, grated
½ cup fresh cilantro leaves and tender stems, roughly chopped
2 Tablespoons fresh lime juice (juice of 1 lime)
1 teaspoon Rumi Spice Kabul Piquant Chicken Spice Blend
1 teaspoon kosher salt, plus more as needed
For the wings:
For the herbed yogurt:
Preheat the oven to 400 degrees. Line a large rimmed baking (or 2 baking sheets) with parchment paper and place a wire cooling rack on top. Spray the rack with non-stick cooking spray. Set aside.
In a small bowl, mix together the brown sugar, Kabul Piquant spice blend, and salt.
Add the wings to a large mixing bowl and pat dry with paper towels. Working a few pieces at a time, dip each wing into the dry rub mixture until well coated on both sides. Transfer to the wire rack and repeat with the remaining wings.
Working a few pieces at a time, dip each wing into the dry rub mixture until well coated on both sides. Transfer to the wire rack and repeat with the remaining wings.
Roast for 30-35 minutes, flipping once halfway through, until golden brown and crispy.
Meanwhile, make your herbed yogurt sauce by adding all the ingredients to a food processor.
Blend on medium speed, scraping down the sides of the bowl as needed, until smooth. Season to taste with salt and chill until ready to serve.
Remove wings from the oven and transfer to a serving platter. Top with more fresh cilantro, if desired. Serve warm, alongside herbed yogurt sauce for dipping.