Description
Dry rub chicken wings are crispy, flavorful, and easy to make. They rely on spices for taste without sauces.
Ingredients
Scale
- 2 pounds chicken wings, split into flats and drumettes
- 1 tablespoon baking powder (aluminum-free preferred)
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Instructions
- Pat chicken wings dry using paper towels. Let sit uncovered in the refrigerator for 30 minutes if possible.
- Toss wings with baking powder and kosher salt in a large bowl until evenly coated.
- Combine all dry rub ingredients in a medium bowl and whisk to eliminate lumps.
- Generously sprinkle the dry rub over the wings and massage into every piece.
- Refrigerate seasoned wings for at least 1 hour, preferably overnight.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Arrange wings on the rack in a single layer and bake for 25-30 minutes, flipping halfway through.
- Check that the internal temperature reaches 165°F (74°C) and the skin is golden brown.
- Let wings rest for 5 minutes before serving.
Notes
- All ingredients are naturally gluten-free.
- To lower sodium, reduce kosher salt to 1/2 teaspoon.
- For milder heat, reduce cayenne to 1/2 teaspoon or omit.
- For sugar-free, replace brown sugar with erythritol or stevia blend.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 85mg
Keywords: dry rub chicken wings, baked wings, crispy wings, chicken recipes