Baked Spicy Dry Rub Wings

by Cindy Yanasha Angulo in , , , , ,

Juicy, crispy, spicy & EASY! These wings will be a hit at any party or as an appetizer for dinner... or have them as a light snack. The best part? They're baked, not fried! 

Time: 1.5 hours total

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Ingredients:  

  • 1 pack Purdue wingettes
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika 
  • 1 tablespoon black pepper  
  • 1 tablespoon onion powder  
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin powder 
  • 1 tablespoon chili powder  
  • 1 teaspoon dried thyme  
  • 1 tablespoon ancho chili (finely chopped)  

Recipe:  

  1. Bring 3 cups of water to boil in a large pot. 
  2. Add garlic powder & onion powder - stir & add wings. 
  3. Boil for about 15 - 20 mins, not completely cooked through.  
  4. Preheat the oven to 375.  
  5. Line a cookie sheet with aluminum foil. Then, put a wire rack on top of it. Spray the wire rack with cooking spray. 
  6. Strain the chicken wings & use tongs to place them evenly on the wire rack.  
  7. Bake on 375 for 40-45 mins or until golden brown, cooked through. 
  8. Use a small bowl to mix all of the remaining spices together.  
  9. Take the wings out of the oven & dip each of them in the spice rub one by one. You want to roll them around so they're coated evenly. 
  10. Serve alone or with your favorite dip! 
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Spiced Lamb Chops

by Cindy Yanasha Angulo in ,

If you know me personally, you know I LOVE lamb!  Ground, stewed, curried, baked, grilled, burger'd... I love it all!  This is one of my fave ways to prepare lamb - it's fast and flavorful, perfect when you're in a hurry to make dinner!

Time: 20 mins

Ingredients:

  • 1 pack lamb chops (I got mine from BJs, comes with 8 pieces per pack)
  • 2 teaspoons chilli powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons olive oil for cooking

Recipe: 

  1. Coat both sides of the lamb chops with salt.
  2. Mix all dry ingredients in a bowl to create the spice rub, then rub it on both sides of each chop.
  3. Grill on high heat for about 3-4 mins on each side, allowing the meat to char before turning over.
  4. Enjoy with a medium-bodied red wine (I used a Cabernet Sauvignon).
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Serving suggestion:  I ate these with my creamy garlic mashed potatoes; devine!