Dry Rub Chicken Wings Recipe

There’s just something about crispy chicken wings that hits the spot every time, and today I’m diving into a flavor-packed adventure with this killer recipe that’ll spice up your wing game big time.

I adore creating the flawless fusion of flavors, and my dry rub chicken wings tip their hats to that age-old notion. Sure, you could make these wings as a wet-rub, sauced-up affair.

But there’s a reason the rub is dry, and it has everything to do with flavor and the way chicken wings are best enjoyed. Not to mention, the lack of mess with which to contend.

Dry Rub Chicken Wings Recipe Ingredients

• Chicken Wings: High in protein, versatile, perfect for absorbing flavors.
• Baking Powder: Key for crispy skin, adds a light texture.
• Smoked Paprika: Rich, smoky flavor depth, enhances color.
• Cayenne Pepper: Adds heat, boosts metabolism, optional for spiciness.
• Garlic Powder: Adds savory depth, complements other spices.
• Olive Oil: Healthy fat, helps spices adhere, adds moisture.

Dry Rub Chicken Wings Recipe Ingredient Quantities

• 2 pounds of chicken wings, tips removed and wings cut into drumettes and flats
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil

How to Make this Dry Rub Chicken Wings Recipe

1. Set your oven to 425°F (220°C) to bake. Take a large baking sheet and lay a piece of aluminum foil across the top. Put a wire rack on top of the baking sheet.

2. In a big bowl, mix together the following: baking powder, salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, chili powder, and ground cumin.

3. Using paper towels, pat the chicken wings dry. This step not only decreases the moisture content of the wings but also increases the amount of moisture that escapes during cooking. The result: crispier skin.

4. Put the wings in a bowl with the spice mixture and toss them to coat all the pieces evenly.

5. Lightly coat each wing with the olive oil by drizzling it over them and mixing well. Ensure that all wings are evenly coated.

6. Place the wings in a single layer on the wire rack. Make sure that they do not touch each other at all. This guarantees even cooking of the wings.

7. Place the wings in the oven that has been set to a temperature of 375 degrees F and let them cook for 20 minutes.

8. Flip the wings after 20 minutes and continue baking for another 20-25 minutes. The wings should be crispy and golden brown when you take them out of the oven.

9. Take the wings out of the oven and let them sit for a few minutes before serving.

10. Serve the wings piping hot with your preferred dipping sauce or relish them plain.

Dry Rub Chicken Wings Recipe Equipment Needed

1. Oven
2. Large baking sheet
3. Aluminum foil
4. Wire rack
5. Large mixing bowl
6. Measuring spoons
7. Paper towels
8. Tongs or a spatula (for flipping wings)
9. Serving plate or dish

FAQ

• Q: Can I use frozen chicken wings for this recipe?A: Yes, but be certain to defrost them fully and dry them thoroughly before putting on the dry rub if you want them to crisp up nicely.
• Q: What does the baking powder do in this recipe?A: The chicken wing’s skin is crispier when using baking powder because baking powder raises the pH level and helps to break down the skin, which is then baked into a crispy texture.
• Q: Can I make these wings less spicy?A: Certainly. You can modify the heat intensity by decreasing or leaving out the cayenne pepper and chili powder.
• Q: How should I cook these wings for best results?A: To taste and to achieve the desired effect, experiment with different seasoning blends or rubs. Here are three easy recipes to get you started.
• Q: Can I grill these chicken wings instead of baking them?A: Yes, the wings can be cooked on an outdoor grill over medium-high heat. You would have to turn them periodically. They would take about 20-25 minutes to cook all the way through and get nice and crispy.
• Q: How do I store leftovers?A: Any remaining chicken should be stored in an airtight container in the refrigerator. It is good for up to 3 days. To reheat, simply bake the chicken at 350°F (175°C) until warmed through.

Dry Rub Chicken Wings Recipe Substitutions and Variations

Substitutes for smoked paprika include regular paprika or chipotle powder to achieve a smoky flavor.
You can use chili flakes or leave them out to make a milder version of this recipe. You can also use cayenne pepper.
Italian seasoning or dried thyme can be used instead of dried oregano to add a different herbal tone.
Substituted for olive oil when possible, melted butter or vegetable oil are good ingredients to use.
Ground coriander can be used in place of chili powder.

Pro Tips

1. Use Baking Powder for Ultimate Crispiness Make sure to use aluminum-free baking powder. It helps to create an alkaline environment, which breaks down the chicken proteins and renders the fat, leading to extra crispy skin without any metallic taste.

2. Let the Wings Rest After patting the wings dry, let them sit in the fridge, uncovered, for about an hour before seasoning. This helps to dry out the skin further, contributing to that desired crispy texture.

3. Adjust Cooking Temperature and Time For even crispier wings, start by baking them at 250°F (120°C) for 30 minutes. Then, increase the temperature to 425°F (220°C) and continue baking until deeply golden and crispy, about 30-40 more minutes. This two-step approach allows the fat to render out slowly.

4. Check Your Oven Convection Setting If your oven has a convection setting, use it. The circulating air helps to crisp up the wings more efficiently. You might need to reduce cooking time slightly, so keep an eye on them.

5. Customize Seasoning Feel free to play around with the spice mix to suit your taste. Adding a pinch of sugar can balance the heat and spice, while some freshly grated lemon zest can add a bright, zesty kick.