Dry Rub Chicken Wings

These dry rub chicken wings are perfectly seasoned with a blend of spices, resulting in a crispy and flavorful treat that is healthier than traditional sauced wings.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 8 wings

Course: Appetizer, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the Dry Rub

2 tablespoons brown sugar Use quality brown sugar for flavor
2 teaspoons paprika Smoked paprika can add extra flavor
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper Optional, adjust for desired heat

For the Chicken Wings

2 pounds chicken wings Fresh or thawed wings
As needed cooking spray or olive oil For coating

Method

Preparation

Preheat your oven to 425°F (220°C).
In a medium bowl, combine all the dry rub ingredients and whisk until well mixed.
Pat the chicken wings dry with paper towels.
In a large mixing bowl, toss the wings with a light coating of cooking spray or olive oil.
Sprinkle the dry rub generously over the wings and toss until completely covered.
Line a baking sheet with aluminum foil and place a wire rack on top.
Arrange the wings on the wire rack in a single layer.

Cooking

Bake in the preheated oven for 35-40 minutes, flipping halfway through.
Look for a golden brown color and a crispy texture.
Once done, let them cool for a few minutes before serving.

Notes

For extra crispy wings, broil for the last 2-3 minutes. Store leftovers in an airtight container in the fridge for up to 3 days, reheat in the oven.