Coriander/Cumin Chicken Wings

Chicken Wings that don't suck

I’m not a fan of chicken wings at most restaurants, they tend to taste like vinegar and burning. That said, if prepared correctly they can be delicious. Wings are a flavorful muscle cut that if cooked slowly pack much more flavor than chicken breasts, but they must be cooked slowly to break down the connective tissue in them, then seared to crisp up the skin.

This recipe uses the classic combination of coriander and cumin, which is a base flavor that can be found in traditional recipes from North Africa all the way to India.

Grill set up:

  • Indirect grilling (250-300F) and a hot zone for searing (500F or above)


  • 2 lb.s chicken wings, drumettes and mid-wing sections (save wing tips for stock)

Toast and grind:

  • 1.5 Tbl coriander
  • 1 Tbl cumin
  • 2tsp long pepper
  • 2 tsp cubeb
  • 2 tsp black pepper
  • 5 cardomom pods
Add to that:
  • 1 Tbl coarse salt
  • 2 tsp birdseye chili powder
  • 2 tsp red pepper flakes

This effectively makes a dry brine that you put on your chicken wings and let marinade overnight. The best way to coat them is to use the “shake and bake method” by putting them in a plastic bag, throwing the rub over them, and shaking until evenly distributed. Then press the air out of the bag and leave overnight.

Cook at a low temperature (250-300F) for 45 to 60 minutes, then sear directly over the coals to crisp up the skin and give them a nice char. This usually takes about 30 seconds per side.