Our Dry Rub Thermomix Chicken Wings are a delicious blend of spices, without all the sticky marinade that can often accompany chicken wings.
They are a great balance between spicy and mild. You can alter the cayenne in the recipe as you see fit.
We featured these chicken wings in Episode 72 of the podcast.
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Dry Rub Thermomix Chicken Wings
- Total Time: 7 minute
- Yield: 6-8
Description
Our Dry Rub Thermomix Chicken Wings are a delicious blend of spices, without all the sticky marinade that can often accompany chicken wings.
They are a great balance between spicy and mild. You can alter the cayenne in the recipe as you see fit.
We featured these chicken wings in Episode 72 of the podcast.
No: Gluten / Dairy / Egg / Nuts
Ingredients
- chicken wings
- salt flakes – 2 teaspoons, reduce if using finely ground salt
- pepper – 1 teaspoon, cracked
- garlic powder – 1/2 teaspoon, or granules
- cumin – 1/2 teaspoon
- cayenne pepper – 1/2 teaspoon
- paprika – 1/2 teaspoon
- dried basil – 1/2 teaspoon
- cornflour – 1 teaspoon
- water – 30g, room temperature
Instructions
- Break the chicken wings up into three parts and discard wing tips.
- Add all the herbs and spices to a large zip bag and shake to mix
- Add wings to ziplock bag and shake to coat the wings
- Place water (30 g) and cornflour (1 tsp) into a glass and mix thoroughly.
- Pour cornflour mixture over wings in the ziplock bag, seal and ensure the wings are coated well with the cornflour mix and the herbs and spices.
- Refrigerate for 4-6 hours.
- Add 800g of water to the thermomix.
- Place wings into the lower dish of the Varoma.
- Program 30 minutes / Varoma / Speed 2.
- Once chicken wings have been steamed finish them by shallow frying for 2 minutes each side, air frying on 200 degrees for 10 minutes or oven bake on 220 degrees for 10 minutes or until crispy.
- Prep Time: 4-6 hours
Keywords: Thermomix Condiments & Marinades, Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes