Recipe of The Month
Roasted Chicken Wings, Drums or Thighs
- This is recipe uses our Tim's Black Market Dry Rub and is quick and easy.
- It works well with chicken or turkey but remember that thicker pieces of meat will need longer cooking times.
- Poultry is done when the thickest part of the meat reaches 165 degrees F and the juices run clear.
Ingredients
- Skinless Chicken Wings, Drumsticks or Thighs
- 1/2 Tablespoon Olive Oil per LB of Meat
- 1 Teaspoon of Etienne's Blends Tim's Black Market Dry Rub Per LB of Meat
Side Dishes
- Some sides we love with this recipie:
- Steamed Brown Rice And/Or Vegetables
- Grilled Zucchini, Carrots and Asparagus
- Roasted Potatoes and Onions
Directions
- Preheat oven to 350 degrees F
- In a large bowl or baking dish lightly coat the chicken with the olive oil
- Add the Etienne's Blends Tim's Black Market Dry Rub and coat thoroughly, set aside for 30 minutes
- Place the chicken in a baking dish and cover tightly with aluminum foil
- Place the baking dish in the oven on a middle rack and bake for 90 minutes
- Remove baking dish from oven and remove the foil
- Place the chicken back in the oven for 10-15 minute
Options and Tips
- You can brush your favorite BBQ sauce on after the 90 minutes and removing the foil, place the chicken back in the oven to give the chicken a great glaze.
- When using thicker pieces of meat like chicken breasts or turkey add some time to the baking process and be sure to check the internal temperature, it needs to reach 165 degrees F.
- Optionally you can add a 1/4 cup of liquid to the bottom of the pan prior to covering it with the aluminum foil. I often use white wine, pineapple juice or root beer 🙂
