2 tbsp Spicewalla Cracked Black Peppercorns
2 tbsp Spicewalla Sicilian Sea Salt
1 tbsp Spicewalla Roasted Coriander
1 tbsp Spicewalla Roasted Cumin
1½ tsp Spicewalla Chinese Five-Spice
½ tsp baking soda
½ tsp sugar
3 lbs chicken wings, flats and drumettes separated, patted dry with paper towels
2 tbsp olive oil
- Cover sheet you just used with a double layer of foil; set aside.
- Add salt, cracked peppercorns, roasted coriander, roasted cumin, Chinese five-spice, baking soda, and sugar to a bowl and mix with your hands to make sure all spices are intermingled.
- Add chicken wings and oil and toss with your hands until wings are evenly coated.
- Arrange wings on prepared sheet, spacing evenly apart. Chill, uncovered, at least 1 hour and up to 1 day. Remove wings from refrigerator and let sit until they’ve lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes.
- Meanwhile, place racks in the top third and center of oven; preheat to 425°. You’re going to bake and then broil the wings so they get extra crispy. If your broiler is in a drawer beneath your oven, ignore the part about the top rack. Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, until browned and crisp in spots and cooked through, 30–40 minutes.
- Remove baking sheet from oven and turn on broiler; let heat at least 5 minutes. Broil wings on top rack (or in drawer) until browned and crisp all over and nubs on ends of drumettes are just a little charred, 3–4 minutes.
- Remove from oven and turn wings again. Broil until second side looks as crisp and lightly charred as the first, about 3 minutes.
- Let rest about 5 minutes. While the wings are resting, thinly slice scallions and cut lime into wedges.
- Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.