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Spice up the flavor of your chicken dishes with these amazing pantry staple spices. Whether you’re looking for a quick and easy flavor concoction or after a more distinct flavor layering, these seasoning for chicken is a must-try.
Chicken is usually favored over other proteins because it contains fewer calories, cholesterol, and saturated fat. Now, whether you’re on a path to healthy eating or simply love chicken, it’s important that you can offer as many variations with your chicken dishes if you often cook it at home.
By simply playing and experimenting with different spices you can easily level up your chicken recipes. See our list of 10 spices for chicken here and start planning for your next chicken dish.
Cumin is the dried seed of an aromatic flowering plant belonging to the family of Apiaceae. These yellow-brown seeds are oblong in shape, with longitudinally ridged. It actually resembles caraway seeds but cumin is larger and lighter in color, and also hotter to the taste.
Cumin has a distinct flavor and aroma. It’s slightly hot and gives off an earthy flavor, making it perfect when flavoring your grilled chicken. Aside from containing anti-oxidants, it also has anti-cancer properties, can help control blood sugar, and fight bacteria and parasites.
Baking powder changes the pH level of the chicken skin, which helps it get SUPER crispy. Whenever I serve them, people are shocked to find out that they weren’t deep fried!
A lot of people have asked if you can add anything else along with the baking powder. Yes, you can. Using baking powder in a dry rub for wings is an excellent way to make sure the skin comes out nice and crispy while also giving your wings tons of flavor. You can still add sauce if you want to, but it definitely isn’t necessary with these dry rub chicken wings.
Dry rubs are all about FLAVOR. To make the best dry rub, you’ll want a combination of baking powder, to keep the skin crispy, and robust spices. And a little heat never hurts anything either, if you ask me.
This recipe makes enough rub to cover 10 wings that have been cut into drums and flats (to equal 20 pieces). If you won’t be using the rub right away, this can be pre-mixed and stored in an air-tight glass or ceramic container in a cool, dry place for up to three months. It can also be doubled or tripled.
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