Peppery chicken wings

Prep 5 min
Total 45 min
Makes 24 wings

Chicken wings are great for Friday night noshing, and these have just the right mix of heat, spice and tang. A shake of store-bought Montreal steak spice or chicken spice will do the trick. Both are popular blends sold in jars at your supermarket. Use drumettes if you want a healthier version, they’re a little meatier than wings and have less fat.



2 kg
chicken wings, or drumettes, about 4 lbs
2 tbsp
Montreal steak spice, Montreal chicken spice or Homemade Spice Mix (see below)
1 tbsp
1 tbsp
cider or white vinegar
1 tbsp


  • ARRANGE racks in top and bottom thirds of oven. Preheat oven to 450F (230C). Line 2 baking sheets with foil. For crispier wings, place chicken on a wire rack on each sheet. Cut off and discard wing tips, as they tend to burn and don’t have much meat on them. Place wings in a large bowl. Sprinkle with Montreal steak spice and drizzle with Tabasco, vinegar and oil. Toss to evenly coat wings.
  • SPREAD wings out on racks. Roast in preheated oven until skin is crispy and brown, 40 to 50 minutes. Don’t turn wings over during roasting. Remove from oven. Fantastic with beer and tangy coleslaw.


Calories 82
Protein 7 g
Fat 6 g
Sodium 84 mg

Wing Dips

Want a cool dip for spicy wings? Grab extra napkins and try:

– creamy salad dressings, such as cucumber, caesar or Greek feta
– yogurt or sour cream with dill
– sour cream with blue cheese

Homemade Spice Mix

Stir 1 tbsp ground black pepper with 1 tsp each cayenne, paprika, garlic powder and salt.

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Photo credit: Andreas Trauttmansdorff

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