8 Spice Chicken Wings – with a healthy twist!

Today’s guest post comes courtesy of local food connoisseur Kim Ronzoni. And it’s quite a treat. Kim shares a great recipe that’s not only delicious, but also a healthier alternative to deep frying chicken wings.

Baking wings is an easier and healthier alternative to deep frying. You can achieve a lovely crispy skin without the extra fat. These wings have a nice flavour combination with just the right amount of heat. They can be eaten on their own, or with a squeeze of lime and your favourite dip, and with a side of fresh veggies.
Kim Ronzoni Chicken Wings

Grape seed oil is a good source of essential fatty acids and vitamin E, along with strong antioxidant compounds. Turmeric has been used in India for thousands of years as a spice and medicinal herb. Curcumun, which is the main ingredient in turmeric, is a powerful anti-inflammatory with powerful antioxidant properties. Combining turmeric with black pepper helps in its absorption into the body.


  • 20 large uncut chicken wings
  • ¼ cup grapeseed oil
  • 2 tbsp 8 Spice Rub*
  • assorted fresh vegetables
  • lime and dip of your choice (optional)


Makes approximately 8 tablespoons (4 servings)

  • 2 tbsp curry
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 2 tsp sea salt
  • 1 tsp turmeric
  • ½ tsp cayenne
  • ½ tsp black pepper


Mix all the spices together and store in a glass jar for future uses. Works well on other meats, fish and potatoes.

  1. Preheat oven to 400 F.
  2. Thoroughly dry wings before use
  3. In a large bowl, toss wings in grape seed oil
  4. Add spice mix and toss well to coat evenly
  5. On a parchment lined baking sheet, spread out wings leaving space between
  6. Bake wings 40 – 50 minutes depending on the size of the wings. Flip after 20 minutes in oven for even cooking.
  7. Remove from the oven and garnish. Serve.

For more great recipes, make sure to visit Kim Ronzoni Kitchen!