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Pink Peppercorn Baked Chicken Wings with Pecorino + Rosemary

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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:

  • 1/2 cup finely grated pecorino romano cheese
  • 1 teaspoon pink and green peppercorns, coarsely ground 
  • 1 teaspoon fresh rosemary, finely chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. While the wings cook, prepare your topping - place pecorino, peppercorns, and rosemary in a small dish and mix.
  5. 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.
  6. 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.

Find it online: https://wildthistlekitchen.com/pink-peppercorn-baked-chicken-wings/