Sweet and Spicy Wings/legs
Thoughts:
Although I still have a few dishes from the books to make and post, I occasionally like to change things up and include something new. This recipe is great because it is a familiar modern-world food, but with a slight unusual twist such that it could easily be included in a Westerosi party lineup. The recipe is also straightforward enough that it can be sized up for a larger group.
Proposed Location?
ot from the books, this recipe could definitely find a place across the Narrow Sea. The flavor profile of the rub is reminiscent of North Africa, both sweet and spicy. I imagine them being a kind of street food in Essos, where the trade routes would provide access to a wide variety of spices.
Recipe for Sweet & Spicy Wings
Cook’s Notes: Yes, I know, they’re actually legs in the photo. But the legs were prettier for the photos than the wings. :)
Ingredients:
- 1/4 cup brown sugar
- 1 tsp smoked salt
- 1 tsp garlic powder
- 1 tsp. cinnamon
- 1 Tbs. smoked paprika
- 1 tsp aleppo pepper
- 1 tsp black pepper
- 2 tbs olive oil
- 8 chicken legs or wings
Preheat oven to 400.
Combine all of the spice mixes in a small bowl. Toss the wings with olive oil, and sprinkle the spice rub evenly over the chicken, coating all sides. Place the wings/legs on a baking sheet lined with parchment, and bake for 20 minutes, flipping them halfway through.
Enjoy!
Qartheen!
Qartheen indeed! Oriental influences. And tasty. Several thoughts along those lines: First, the smoked salt was unnecessary, given that smoked paprika is used; I substituted Himalayan pink sea salt — it has an earthy flavor that goes well with this spice mix. Then I added 1/2 tsp. of onion powder (NOT onion salt) because that’s just a given if you’re using a spice mix with garlic in it and adds a touch of underlying sweetness that works with the brown sugar.
Second, those who want more heat in this mix should take note: a mix of hot peppers with different flavor profiles usually works better than using a single pepper variety. Also, Spanish smoked paprika comes in both hot and sweet varieties. So: instead of just 1 tbsp. smoked paprika, I used 1 tsp. hot smoked paprika and 2 tsp. sweet smoked paprika plus a pinch of cayenne (to taste) and a teensy little bit of ground piquin pepper along with the recommended amount of Aleppo pepper. To round out the sweetness, I added 1/2 tsp. sweet Hungarian Szeged paprika. That also goes well with the brown sugar. Then I cut the amount of freshly ground black pepper in half, added a tiny pinch of ground allspice, and crushed a dozen dried green peppercorns in a mortar and added that; green peppercorns add a green freshness to the pepper mix while maintaining the spice, whereas the allspice matches the earthiness of the pink Himalayan salt … and that earthiness complements the brown sugar in a way that wouldn’t work with white sugar.
Third, because it goes well in a poultry mix and complements the green peppercorns and garlic, I added 1/2 tsp. of ground coriander seed, though that’s to taste (feel free to add more, but 1/2 tsp. should be enough to enhance without sticking out). And fourth, to enhance the Oriental flavor profile of the seasoning mix, I added two other things: 1/4 tsp. ground cardamon seed and 1/2 tsp. of zatar (za’atar) seasoning (the regular variety, not the red one with the sumac), which is basically Syrian oregano.
Finally, once I had the dry rub tweaked to my satisfaction, I thought a bit and decided to serve the exotically seasoned wings with Persian lime wedges, sliced sweet red and green peppers, warm onion naan and a dip made of smooth almond butter, pureed garlic, light coconut milk, 1 tsp. of Lea & Perrins worcestershire, a dash of Tabasco or Sriracha hot sauce, and a generous tbsp. of Thai fish sauce, to taste (the ancient Romans flavored a lot of things with fish sauce, as did most other Mediterranean nations). Served in a bowl and sprinkled with minced green onions and cilantro, the almond dip looks like hummus or peanut sauce, but it tastes like neither and provides a good counterpoint to the wings. And almonds are used extensively in the Orient. For dessert: jasmine tea and a rice pudding flavored with rosewater, orange blossom water and almond extract and studded with diced dried apricots that cooked in the rice and chopped unsalted pistachios (Persian style).
It worked! Now I’m curious to see if anyone other than my pals likes this combo.
ps — I only use Ceylon cinnamon, i.e., true cinnamon, instead of China cassia or Vietnamese cinnamon (which is closer to cassia than to true cinnamon) because the latter two contain too much coumarin whereas Ceylon cinnamon contains virtually none. Korintje/Indonesian cinnamon is the cheapest kind and has very little eugenol, which is also problematic, but at least has less coumarin than cassia. Vietnamese cinnamon is most flavorful, however, because it has the highest level of cinnamaldehyde (which is what provides that recognizably ‘cinnamon’ taste in things like Big Red gum and cinnamon candies); so, if you really want that oomph, use Ceylon cinnamon for your base with the tiniest pinch of Vietnamese. I still go all-Ceylon most of the time.
First off let me say: YUUUUUUUUUUUUUUUUUM.
I came across an article of “five GoT inspired recipes” that led me to the Unofficial GoT cookbook on Amazon which the reviews led me to your Official book and Googling led me here. First page I see this recipe and I had just laid out wings to make for dinner. I went scrambling into my spice cabinet to see if I had all the ingredients!
The only change I made to this recipe was I added a Thai spicy peanut spice since it contained brown sugar and I realized I am fresh out of brown sugar. I was a little apprehensive at first, afraid this seasoning wouldn’t be enough. I have a history of getting comments of my chicken legs/wings falling short in the flavor soaking in the chicken even after two days of marinating.
This was the best chicken I’ve ever made! At first bite the flavor does come off as mild, but as you chew the spices start bursting and melting onto your tongue causing all sorts of taste buds activating. The taste of cinnamon barely lingers on your tongue while your lips tingle with the chili spice.
I would recommend to people making this to accommodate it with a veggie with some flavor that matches it. I tend to just steam veggies since it’s healthier but next time I’ll give that some kick too.
This was really tasty, but not as spicy as we were hoping for. Next timei think we’ll either double the Aleppo pepper or add a pinch of cayenne.
Didn’t have smoked salt or aleppo pepper on hand and neither did 2 local food stores. Used chipotle powder and kosher salt instead. Between the chipotle and the smoked paprika they had plenty of smoky flavor although I’d have upped the chipotle if they had been just for me! Grilled them and then devoured. These will be showing up at our house again soon, and we’ll probably try the blend out in some other preparations too. Thanks!
I modified the recipe by replacing the brown sugar with molasses and adding a quarter teaspoon if chili powder. The resulting glaze is now my go-to for grilling chicken.