Where Cooking Begins: Spice-Drawer Chicken Wings

I've had a really difficult time making chicken wings in the oven.  They just seem to turn out slimey and disappointing.  There's something about that bath in hot oil that makes everything come together.  Until I found this recipe.  The chicken wings actually turn out crispy and well-seasoned, and while not slathered with hot sauce, they have a fantastic flavor.  Highly recommended if you don't want to break the fryer out.

Note: I only made 2 pounds of wings, but I still used the full amount of spices.  And they were delicious.

Spice-Drawer Chicken Wings
From Where Cooking Begins as seen on Bon Appetit

1 teaspoon dried oregano
1 teaspoon granulated garlic
1 teaspoon smoked paprika

1 teaspoon granulated sugar

4 teaspoons kosher salt, plus additional for serving
½ teaspoon MSG, plus additional for serving
4 pounds chicken wings
2 tablespoons vegetable oil
1 cup mint and/or basil leaves
Limes and small Persian cucumbers, cut into wedges (for serving)

Mix oregano, granulated garlic, paprika, sugar, 4 teaspoons salt, and ½ teaspoon MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.

Place racks in center and upper third of oven; preheat to 375°F. Drizzle wings with oil and toss to coat. Bake on center rack, turning with tongs halfway through, until cooked through and skin is golden brown, 30 to 35 minutes.

Remove from oven. Heat broiler. Broil wings on upper rack, turning every 2 to 3 minutes, until skin is deeply browned and starting to char at the edges, 5 to 7 minutes (watch them closely).

Transfer wings to a platter, season with salt and a little more MSG. Top with herbs and lime and cucumber wedges.

Makes 4 to 6 servings