Dry Rub Wings
User Reviews
5
Dry Rub Wings
Description
The preparation begins by patting chicken wings dry to ensure the dry rub adheres and to remove surface moisture for crisp skin. The rub mixes baking powder as a crisping agent with brown sugar, smoked or regular paprika, garlic and onion powders, salt, black pepper, chili powder, and optional cayenne pepper for adjustable heat. Wings are tossed in the dry rub until evenly coated.
Laying the wings spaced apart on a wire rack set over foil-lined baking sheet allows hot air to circulate around the wings, promoting even crisping. Baking at 400°F for about 45 minutes with a turn halfway through encourages golden, crispy skin without drying. The balanced spices provide savory and smoky notes while brown sugar offers slight sweetness.
These baked wings serve well as an appetizer or main dish. Leftovers can be stored up to three days and reheated in the oven or air fryer to preserve crispness.
Ingredients
- 2 pounds chicken wings split at the joints, tips removed
- 2 tablespoons baking powder
- 1 tablespoon brown sugar
- 1 teaspoon paprika smoked or regular
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional, for heat
Instructions
- Set your oven to 400°F (204°C). Line a baking sheet with foil and place a wire rack over the sheet. This setup allows air to circulate around the wings, helping them cook evenly and become crispy.
- Pat the chicken wings dry with paper towels to remove any moisture. This step is important for the dry rub to stick and for achieving crispy skin.
- In a small bowl, combine the baking powder, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne pepper. Mix well.
- Place the wings in a large bowl and sprinkle the dry rub over them. Toss the wings until they are evenly coated with the rub.
- Lay the wings out in a single layer on the wire rack. Ensure they are not touching to promote an even cook and crisp texture.
- Place the baking sheet in the preheated oven and bake for about 45 minutes, or until the wings are golden brown and crispy. Turn the wings halfway through the cooking time to ensure even browning.
- Remove the wings from the oven and let them rest for a few minutes before serving.
Notes
- Patting wings dry before applying the rub improves skin crispness.
- Baking wings on a wire rack encourages even cooking and air circulation to keep them crispy.
- Increase cayenne pepper quantity for more heat if desired.
- Store leftover wings in an airtight container in the refrigerator for up to three days.
- Reheat leftovers in the oven or air fryer to maintain crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 296kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 682mg | 28% |
| Potassium | 837mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 283mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
