Description
Dry rub chicken wings represent the perfect marriage of simplicity and flavor complexity. Unlike their saucy counterparts, these wings rely on the power of carefully balanced spices to create layers of taste that develop and intensify during cooking. The beauty of dry rub chicken wings lies in their versatility – you can adjust the heat level, experiment with different spice combinations, and achieve that coveted crispy exterior without any additional sauces masking the natural chicken flavor.
Ingredients
For the Wings:
- 2 pounds chicken wings, split into flats and drumettes
- 1 tablespoon baking powder (aluminum-free preferred)
- 1 teaspoon kosher salt
For the Dry Rub:
- 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
Substitution Options:
- Gluten-free: All ingredients are naturally gluten-free
- Lower sodium: Reduce kosher salt to 1/2 teaspoon
- Milder heat: Reduce cayenne to 1/2 teaspoon or omit entirely
- Sugar-free: Replace brown sugar with erythritol or stevia blend
Instructions
Pat chicken wings completely dry using paper towels – this step is crucial for achieving crispy skin. Remove any excess moisture by letting them sit uncovered in the refrigerator for 30 minutes if time permits. In a large bowl, toss the dried wings with baking powder and kosher salt, ensuring each piece is evenly coated. The baking powder works magic by raising the skin’s pH level, promoting better browning and crispiness.
Combine all dry rub ingredients in a medium bowl, whisking thoroughly to eliminate any lumps. The mixture should smell aromatic and have a beautiful reddish-brown color from the paprika blend. Taste the mixture with a small spoon – it should be well-balanced with sweet, smoky, and spicy notes. Adjust seasonings according to your preference before proceeding.
Sprinkle the dry rub generously over the prepared wings, using your hands to massage the spices into every crevice. Don’t be shy with the seasoning – the wings can handle a generous coating. For maximum flavor penetration, transfer seasoned wings to the refrigerator for at least 1 hour, though overnight is even better.
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and place a wire cooling rack on top. This setup allows hot air to circulate around the wings, ensuring even cooking and maximum crispiness. Lightly spray the rack with cooking oil to prevent sticking.
Place seasoned wings on the prepared rack in a single layer, ensuring they don’t overlap. Bake for 25-30 minutes, flipping once halfway through cooking. The wings are done when the internal temperature reaches 165°F (74°C) and the skin appears golden brown and crispy. Listen for the gentle sizzling sound – that’s the skin crisping to perfection.
Allow wings to rest for 5 minutes before serving. This brief resting period helps the juices redistribute throughout the meat while the exterior maintains its crispy texture. Serve immediately while hot for the ultimate experience.
Nutrition
- Calories: 285
- Sodium: 320mg
- Fat: 18g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g