Southwest Spicy Wings

The American southwest has some of the best cuisine in the U.S.  I collect dried chiles and powders to make my own versions, including this dry rub for chicken wings and drumettes.  If you don’t have ancho and chipotle powders, you can substitute with other chile powder, but I highly recommend getting fresh ones from Santa Fe, New Mexico.  Of course, you can change this recipe to your liking to make it spicier or not.  I prefer to use chicken drumettes instead of the whole wings since they’re easier to eat with your fingers.

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Southwest Spicy Wings
serves 8-10 

2 tablespoons Ancho chile powder
2 teaspoons chipotle chile powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup canola oil
3 pounds chicken wingettes and drumettes

Preheat oven to 450 degrees.  In a small bowl, combine ancho chile powder, chipotle chile powder, garlic powder, cumin, coriander, cinnamon, brown sugar, salt, and pepper.  In a large bowl, place chicken wingettes and drumettes and canola oil.  Toss to coat chicken with oil, then sprinkle spice mixture all over chicken.  Line a baking sheet with aluminum foil and top with a baking rack.   Place chicken pieces in one layer on baking rack.  Bake for 20 minutes, until chicken is done. 

Note:  If you want your wings to be more charred and crisp, turn oven on broil after you’ve cooked them, and place pan under broiler for 5 minutes.