Minka Spice Mix

I make chicken wings. A lot. And I use the same spices when I make baked chicken thighs. Eventually, I realized it would be easier to create a spice mix. This posting includes recipes for:

• Minka Spice Mix
• Baked Chicken Wings – and Wing Tips (flavor variations)
• Baked Chicken Thighs

Minka Spice Mix

Combine equal parts of the three ingredients and store in a covered jar. I usually use about ¼ cup of each ingredient, but one tablespoon of each will also work. 

• Paprika
• Ground Cumin
• Savory (or Marjoram or Oregano) 

Baked Chicken Wings

¼ cup olive oil
scant ¼ cup apple cider vinegar

3-4 garlic cloves, crushed
2 teaspoons sea salt

2 rounded tablespoons Minka Spice Mix
3-5 pounds chicken wings

Salt

Pepper

• In a large covered bowl mix together everything but the wings.
• Add the wings and mix well to coat the wings with marinade.
• Cover and marinate in fridge at least 30 minutes. Wings can marinate for 3 days or longer, but do not exceed the butcher's expiration date.

When you're ready to bake the chicken wings:

• Preheat oven to 425°.
• Optional: Line a jelly roll pan with parchment paper. The paper should hang over the edges of the pan. 
• Place wings in the pan so they are not touching. Drizzle any remaining marinade over the chicken before it goes in the oven. To avoid food poisoning: do not use leftover marinade as a serving sauce.
• Total cooking time is 40-50 minutes.
• After the first 20 minutes, flip the wings over. 
• After another 15-20 minutes, flip the wings again. 
• Watch carefully: sometimes the wings cook faster than expected! Check the wings every 5 minutes to be sure they are golden brown and fully cooked, but not overcook.
• Add salt and pepper as desired.
• If you like your wings cut in half, it's easier to do after that after they are cooked. Kitchen shears are helpful for this task.

Wing Tips

Try adding one or more flavors to the marinade:

• Soy sauce or tamari
• Grated ginger root
• Black pepper or cayenne
• Minced jalapeno
• ¼ cup honey

Try serving your wings with one or more toppings:

• Chopped cilantro
• Chopped scallions
• Lemon or lime juice
• White or black sesame seeds
• Pesto sauce

Baked Chicken Thighs

• Preheat oven to 350°.
• Line a jelly roll pan with parchment paper. The paper should hang over the edges of the pan.
• Place the thighs on the jelly roll pan. Sprinkle the tops with Minka Spice Mix.
• Total cooking time is 30-45 minutes. After 15 minutes, flip the thighs and sprinkle the second side with Minka Spice Mix.
• After the thighs have cooked another 15 minutes, flip them again. Check them every 5 minutes to be sure they are fully cooked, but not overcooked.
• Add salt and pepper as desired.

Baked Chicken Wings

• See Wing Tips at the end of this recipe for flavor options, and ideas for serving and reheating.
• I prefer wings cut in half. They seem to have a better flavor. Shop around to find a place that sells the wings already cut in half.

¼ cup olive oil
3 tablespoons apple cider vinegar
3-4 garlic cloves, crushed
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons savory (or marjoram or basil or oregano or a mixture of dried herbs)
2 teaspoons sea salt
3-5 pounds chicken wings

• Use a large bowl or plastic bag to marinate the wings. A covered bowl works well and is good for the environment. 
• Mix together everything but the wings.
• Add the chicken wings and mix until all the wings are well coated with the marinade.
• Cover and marinate in the fridge for at least 30 minutes. Wings can marinate for 3 days or more as long as you do not exceed the butcher's expiration date.
• When you are ready to bake the wings:
  • Preheat oven to 425°.
  • Bake in a jelly roll pan.
  • Optional: For easy clean-up, cover the jelly roll pan with parchment paper. The paper should hang over the edges to prevent the juices from getting onto the pan.
  • Place the wings in the jelly roll pan. Leave some marinade on the wings.
  • I put most all of the marinade into the baking dish to build more flavor.
• After about 20 minutes, when the wings begin to turn golden, flip them over. Watch carefully! Sometimes the wings cook faster than expected! All together, they will cook 40-50 minutes. They seems to cook more slowly when there is more marinade on the wings. After another 15-20 minutes, flip them again. Check the wings every 5 minutes to be sure they do not overcook and they are golden brown on both sides.

Wing Tips

• If you have a big crowd, the wings will go further if you cut whole wings in half. Kitchen shears are helpful for this task. It's easiest to cut up the wings after they are cooked.
• Other seasonings to add to the basic marinade (alone or all at once). (*If you are going for a gut-friendly recipe skip the tamari, soy sauce and honey.)
  • Soy sauce* or tamari* 
  • Grated gingerroot
  • Black pepper or cayenne
  • Minced jalapeno
  • ¼ cup honey*
• Serving options – serve your wings as is, or with one or more of these:
• Chopped cilantro
• Chopped scallions
• White or black sesame seeds
• Pesto sauce
• Before reheating the wings in the microwave, smear them with pesto sauce.