These chicken wings are all dressed up for Christmas and ready to party! They are just so much fun and exactly how I envisioned them. Pink peppercorns and rosemary are such Christmas ingredients to me, and the pecorino "snow" just takes them to a whole new level of holiday cuteness. And the most important part - they are delicious! I hope you'll give these pink peppercorn baked chicken wings a try this holiday season.
I love chicken wings of all varieties
My dad made wings pretty often. He made them with a simple seasoning, a very light coating of flour, and baked them until they were tender inside and perfectly crisp on the outside. He did not split them and I do love making them that way. But for this recipe I split them since it's more of a party appetizer type dish. You can buy your wings already split into drumettes and flats or you can just do it yourself and save some money. Also, those little wing tips are the secret weapon to making a really great chicken stock that will gel. I just stash them in my freezer until I'm ready to make broth or stock.
Breaking down chicken wings is not difficult. You just need a stable cutting board and a good, sharp knife. Here's a video tutorial on How to Cut and Break Down Chicken Wings from Inspired Taste.
How to make these simple baked chicken wings
It amazes me how many wild and crazy methods there are for chicken wings out there. multiple steps and ingredients, bold claims for "the crispiest chicken wings EVER!"... I mean, chicken skin gets crispy when you bake it. The end.
I don't want to spend days prepping chicken wings - and I don't want you to either! So for my wings I keep it simple. A quick seasoning/marinade, dump them on a lined baking sheet for easy clean up, and bake them in a pretty hot oven for about an hour until the meat is tender and the skin has crisped. Sometimes I baste them but it really isn't necessary if you don't want to bother.
One of my peeves with a lot of wing recipes is that they aren't cooked long enough and the meat never has a chance to get tender. An hour might seem like a long time but I promise it's worth it for tender meat and crispy skin.
I hope you'll give these festive wings a try. Tag me on Instagram @wild.thistle.kitchen so I can see! Wishing you all a very happy season and Merry Christmas to those who celebrate. xo - Anita
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Pink Peppercorn Baked Chicken Wings with Pecorino + Rosemary
These wings are all dressed up for the Christmas party! So easy and so delicious - these will be a hit anytime of year but especially for the holidays. This recipe easily scales up or down!
- Total Time: 1 hour 20 minutes
- Yield: 30 pieces
Ingredients
For wings:
- 4 lbs chicken wings, split (this is one large "family pack" where I shop)
- 1 tablespoon pink peppercorns, coarsely ground
- 1 tablespoon green peppercorns, coarsely ground
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 tablespoons dry white wine (optional)
For serving:
- ½ cup finely grated pecorino romano cheese
- 1 teaspoon pink and green peppercorns, coarsely ground
- 1 teaspoon fresh rosemary, finely chopped
Instructions
- Preheat oven to 375 F and place rack in the middle. These bake for a long time so you don't want them too close to the top or they may burn.
- Place chicken wing pieces in a large mixing bowl and add all wing ingredients. Toss well to combine and if you have time let this mixture sit for about 10-20 minutes for a quick marinade.
- Place wing pieces in a single layer on a parchment lined, rimmed baking sheet. Bake for 45 minutes to one hour, basting every 15 minutes if desired.
- While the wings cook, prepare your topping - place pecorino, peppercorns, and rosemary in a small dish and mix.
- When wings are done, place baking tray at a slight angle to drain any excess fat. I like to do this on the edge of my cutting board. This will allow the fat to drain to one end of the pan and you can use a paper towel to blot it up.
- Pile chicken wings on a platter and sprinkle generously with pecorino. Garnish with fresh rosemary sprigs and enjoy!
Notes
Pink and green peppercorns are not overly spicy and not too hard to find. Feel free to scale the amounts up or down depending on your preferences. If you don't have those peppercorns, black and/or white pepper will do just fine here. And sichuan peppercorns would be really fun and interesting!
If you don't like coarse pepper, feel free to grind it more finely. I just love to see the pops of color.
If you are making a double batch, just make sure to switch and rotate the pans in the oven so the heat hits all of the wings evenly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: appetizer, holidays
- Method: roasting
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