smoky sumac, chilli and lime chicken wings

  • 1½ tablespoons ground smoked paprika 
  • 2 teaspoons ground paprika 
  • 1 teaspoon chilli flakes 
  • 2 teaspoons ground sumac 
  • 2 teaspoons brown sugar 
  • ½ teaspoon cracked black pepper 
  • 1 tablespoon sea salt flakes 
  • 1 tablespoon finely grated lime rind 
  • 450g chicken wings 
  • 1 tablespoon extra virgin olive oil 
  • lime wedges, to serve
  1. Place the paprika, chilli, sumac, sugar, pepper, salt and lime rind in a bowl and mix well to combine. Makes ½ cup. Preheat oven to 180°C (350°F). Combine chicken with oil and ¼ cup (60g) of the rub. Place the wings on a wire rack set above a baking tray and roast for 20–30 minutes or until golden and cooked through. Sprinkle with extra rub and serve with lime wedges. 

Tip: Try rubbing this smoky blend on pork ribs, steak and chicken thighs. You can store remaining rub in the refrigerator for up to one month.

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