Cook It Forward NC > Kitchen Pepper Wings

Kitchen Pepper Wings

By Ashleigh Shanti of Benne on Eagle in Asheville

Feeds 6-8, depends on self control.

For the wings:

3-4 pounds chicken wings
1 tbs kosher salt
2 tbs kitchen pepper (recipe below)

For the glaze:

1/4 cup butter
2 tsp kitchen pepper
1/4 cup sorghum (or honey)
1 tbs lemon juice

For the kitchen pepper (yields 1 cup):

1/4 cup black pepper
1/4 cup sumac
2 tbs ground ginger
1 tbs allspice
1 tbs cinnamon
1 tbs ground cloves
2 tsp nutmeg
1 tsp cayenne

Combine all ingredients.  Store in an airtight vessel.

For the wings:

Step 1
Preheat your oven to 425 degrees.  Place your chicken wings in a large bowl, add salt and kitchen pepper.  Toss to coat.

Step 2
Place your wings on a cooling rack set in a sheet tray to roast. Place in oven for 45-50 minutes, flipping the wings halfway through.

Make your glaze while you wait:

Step 1
In a pot, melt butter.  Once melted, whisk in kitchen pepper, sorghum and lemon juice.

Step 2
Remove wings from oven and place wings in a large bowl. Toss wings in glaze, watch the people flock.

*Pro Tip: Add the 1 tbs of salt to your wings, lay them on a cooling rack set in a sheet tray and place in fridge, uncovered, overnight. This is called air-drying and yields maximum crispiness.

NC Restaurant Workers Relief Fund

You Can Help

Your donation to the NC Restaurant Workers Relief Fund to help provide immediate financial assistance to the tens of thousands of cooks, servers, dishwashers, housekeepers, and others who desperately need our help.


And don’t forget you can also order gift cards or take out from your local restaurants and bars.