Excellent chicken wings

Ingredients:

• 1.3 kg chicken wings, whole or halved, optional
• 3 fresh sprigs of rosemary
• 12 fresh sage leaves
• 1 tbsp. cumin seeds
• 1 tbsp red pepper flakes
• 0.5 tbsp black peppercorns
• 1 tbsp garlic powder

Preparation:

1. Prepare a spice mixToast: Pour about 2 cm of olive oil into a small saucepan and heat over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves are darkened and crisp, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves are darkened, slightly curled, and no longer sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
2. In a dry medium saucepan, cook the cumin, red pepper flakes, peppercorns, and garlic powder over low heat, stirring constantly to prevent burning, until fragrant, about 5 minutes. Remove from heat and let cool completely.
3. Remove the rosemary leaves from the stems, then place the herbs and spices in a spice grinder and grind. Add 1 tablespoon of salt.
4. Prepare the wingsRub the wings with the spice mixture and place them on a rack set on a rimmed baking sheet. Let them sit at room temperature for about 30 minutes. Meanwhile, preheat the oven to 200°C.
5. Transfer the baking sheet with the rack and wings to the oven and bake until crispy, turning halfway through, 40 to 50 minutes. Serve the wings hot.