Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Instructions

1. In a mortar and pestle, spice grinder, or blender, combine the 1 Tbsp. dried parsley, 1 Tbsp. dried oregano, 1 Tbsp. kosher salt, 2 tsp. dried thyme, 2 tsp. dried rosemary, 2 tsp. whole black peppercorns, 1 tsp. cumin seeds, and ¼ tsp. cayenne pepper. Grind or blend the spices until the mixture has the same consistency as granulated garlic. Transfer to a small bowl and whisk in ¼ cup sweet paprika, 3 Tbsp. granulated garlic, 2 Tbsp. granulated onion, and 2 tsp. Worcestershire powder (if using). The seasoning will keep in an airtight container in a cool, dark place for 1 month (makes a scant ¾ cup).

2. In a large bowl, rub 2 lb. chicken wings, separated into flats and drumettes, all over with 1 cup ginger-garlic purée, homemade or store-bought, and allow to marinate in the refrigerator, covered, at least 4 hours or preferably overnight.

3. When ready to cook, preheat oven to 450°. Line a rimmed baking sheet with foil. Remove wings from refrigerator and allow them to come to room temperature. Line a plate with paper towels.

4. In a small bowl, stir together 1 Tbsp. plus 1½ tsp. All-Day Seasoning Blend, 1 Tbsp. kosher salt, 2 tsp. ground coriander, and 2 tsp. baking powder. Sprinkle mixture over wings and toss well to coat. Arrange wings, fatty-side down, on prepared baking sheet. Bake 30 minutes, then turn wings over and bake until golden brown and crispy, 15–20 minutes more. Remove baking sheet from oven. Drain wings on the paper towels and allow to cool 5 minutes.

5. Smash 15 garlic cloves, then peel and mince. Line a plate with paper towels and put a fine-mesh sieve over a small heatproof bowl.