Baked Chicken Wings
User Reviews
5
Baked Chicken Wings
Description
The chicken wings are patted dry and tossed with olive oil to help the dry rub adhere and promote crispiness while baking. The rub combines brown sugar, garlic powder, onion powder, ground mustard, paprika, salt, chili powder, and optional red pepper flakes for a nuanced savory and sweet profile with a touch of heat. Wings are baked skin side up for 20 minutes, flipped, and baked another 15 minutes on a wire rack over foil-lined baking sheet to allow air circulation and crisping.
The result is wings with a well-seasoned, golden exterior and moist interior. The spice blend's sweetness contrasts with spices and optional heat for layered taste. Serving with creamy dressings complements the flavors and cools the spice.
The recipe encourages using olive oil or spray for even coating and suggests adjusting heat by adding cayenne pepper to taste. This method provides oven-baked wings without frying, focusing on crispy skin and flavorful dry rub.
Ingredients
- 1 pound chicken wing portions
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon red pepper flakes optional
Instructions
- Preheat oven to 400° F and place a wire baking rack over a rimmed sheet pan lined with aluminum foil or parchment paper.
- Pat the chicken wings with paper towels.
- In a large bowl, add the chicken wings and olive oil and toss to coat.
- In a small bowl, mix all the other dry rub ingredients
- Sprinkle the spice mix over the chicken wings and toss to coat well.
- Place the chicken wings, skin side up, on the wire rack and cook for 20 minutes.
- Then flip the wings over and cook for an additional 15 minutes.
- Enjoy served with ranch dressing or blue cheese dressing.
Notes
- Coating wings with olive oil ensures the dry rub sticks and helps crisp the skin in the oven.
- You can substitute olive oil spray for more even coverage if preferred.
- This rub balances savory and sweet flavors; adjust heat with ⅛ to ¼ teaspoon cayenne pepper to taste.
- Use about 2½ tablespoons of your preferred wing rub if substituting the dry spices provided.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 184kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 341mg | 14% |
| Potassium | 123mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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