Chicken Wings and Cauliflower: a Chef Martin Recipe

Looking for a spicy, interesting take on chicken wings this football playoff season? Chef Martin has the answer: dry-rubbed chicken wings and cauliflower in espelette, coriander and black pepper. Here's his recipe:

  • 2 dozen Large Chicken Wings
  • 1 Head of Cauliflower
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Espelette Pepper Powder
  • 1 Tbsp Ground Coriander Seed
  • 1 Tbsp Black Pepper
  • 1 Tbsp Kosher Salt
  • 2 Limes

Preheat oven to 350 F

  • Prepare chicken wings ahead of time by spreading them out on a small sheet pan
  • Season liberally with salt and pepper, adding 1/2 cup of water to the tray
  • Bake until chicken wings are cooked through and water is gone, 30-40 minutes
  • This step will speed up your final cooking time and give you a crispier wing because the fat has already been rendered. You can do this up to one day ahead of serving

Prepare cauliflower by turning the head upside down and cutting around the stem to remove the core. From the inside, free the florets by cutting the connecting stems. Next, cut the florets into pieces approximately the size of your chicken wings by splitting them through the stem into two or four pieces.

Preheat oven to 425 F

  • Toss the chicken wings & cauliflower separately with olive oil and a pinch of kosher salt
  • Arrange each separately onto small sheet pans without pieces touching
  • Bake until the wings and cauliflower are crispy and caramelized to your taste
  • Transfer to a mixing bowl and season liberally with the spices and salt, tossing to coat them
  • Arrange on platter and serve with slices of lime for you guests to squeeze over their plates
  • You can also drizzle with honey or serve with your favorite dipping sauce

Enjoy, and best of luck to your team!