After months of not being super satisfied with the look of RageBake I finally sat down with my sister, and a bottle of wine, and started going through various templates, and figuring out how we could improve the site. Last night we launched the redo, complete with brand new logo, and I am extremely happy with it! Yes, there are still changes to be made (I'll get to them soon) but overall I am quite happy! Happy with the new site, and happy that my sister is finally here so we can RageBake together and not just via text. Makes for a much more enjoyable experience. Except when your brother-in-law walks in with a video camera, joking about the first episode of RageBake Video.... not funny, and that had better not be turned on! I'm still not clear on whether he took any actual video, but he'd better not have! Isn't family great?!

Speaking of family, moms are truly the best!! RageBake 2.0 went live last night and got lots of love from friends and family, but then this morning Mom sends me a note that says, basically: the new site is amazing but I was trying to find the wings that you have as your snacks photo but I couldn't. Ugh!! *face palm* That's because I never did a post on wings! So guess what?! Yep, I'm here to share my favourite wing recipe with you!! LOL Thank you Mom for noticing that hiccup!

Wings

When it comes to wings I'm not a fan of saucy, gloppy wings, and neither is hubs. Yes I will happily devour a plate of hot wings now and again but mostly I prefer a good dry rub. I don't fry my wings at home so it's tough to get that crispy skin that restaurants can create. I've tried wings on the bbq and they're great, but not what I was looking for. One of the photos you'll see in this post is for wings that were smoked on a Big Green Egg and then coated with a sriracha/jalapeño sauce. Delicious!! But not something I'd make over and over. I also used to do an herb/oil marinated wing on the bbq. Super yummy but also messy on the grill and prone to flare ups. Not worth it.

Then I came across Bon Appétit's recipe for Crispy Peppercorn Wings. It is a bit "fancy" in the way they have you crush the peppercorns, etc. but I don't bother with any of that. I just crack a whole bunch of fresh pepper (on a really coarse setting) into a bowl and proceed with the recipe - easy peasy! Wings never used to be a part of the regular rotation around here, but since coming across these I make them all the time! Family gathering? Time for wings. Hubs out of town and it's just you and the kid? Time for wings, because these wings are totally kid friendly. Full of flavour but not "spicy" so pretty much any kid will love them. I know mine does! She can eat almost as many as I can, and that's saying something.

Crispy Baked Wings (slightly adapted from Bon Appétit)

1.5-2 tbsp very coarsely ground pepper
1 tbsp kosher salt
1 tbsp coriander
1 tbsp cumin
1 1/2 tsp garam masala
1/2 tsp baking soda
1/2 tsp granulated sugar
3 lbs split wings, patted dry with paper towel
2 tbsp olive oil
2 green onions, thinly sliced
1 lime

Line a rimmed baking sheet with parchment paper) and set aside.

In a large bowl combine the first 7 ingredients. Add the dried chicken wings and the olive oil. Use your hands and really massage the spice mix into the wings.

Spread the wings out on the prepared baking sheet (with room to breathe between them) and set in the fridge, uncovered, for an at least an hour or until you're ready to bake them (they can sit in there for up to a day).

When ready to bake allow the wings to sit out for 15 mins to take the chill off them and then bake at 425F for 40mins (flipping them at the halfway point). Then turn the broiler on and crisp them up for 3-5 mins per side (I'd keep a close eye on them so they don't burn).

Put the wings in a large bowl, or serving plate, scatter the green onions over top and give them all a big squeeze of lime.

Enjoy!

Crispy Peppercorn Wings

Author: Kate Davis - RageBake

Cook modePrevent screen from turning off

Ingredients

1.5-2 tbsp very coarsely ground pepper
1 tbsp kosher salt
1 tbsp coriander
1 tbsp cumin
1 1/2 tsp garam masala
1/2 tsp baking soda
1/2 tsp granulated sugar
3 lbs split wings, patted dry with paper towel
2 tbsp olive oil
2 green onions, thinly sliced
1 lime

Instructions

Line a rimmed baking sheet with parchment paper) and set aside.
In a large bowl combine the first 7 ingredients. Add the dried chicken wings and the olive oil. Use your hands and really massage the spice mix into the wings.
Spread the wings out on the prepared baking sheet (with room to breathe between them) and set in the fridge, uncovered, for an at least an hour or until you're ready to bake them (they can sit in there for up to a day).
When ready to bake allow the wings to sit out for 15 mins to take the chill off them and then bake at 425F for 40mins (flipping them at the halfway point). Then turn the broiler on and crisp them up for 3-5 mins per side (I'd keep a close eye on them so they don't burn).
Put the wings in a large bowl, or serving plate, scatter the green onions over top and give them all a big squeeze of lime.