So Good, They’ll Give YOU Wings!
Table of Contents
With a prep time of only 10 minutes, this dry rub recipe has everything you need to make your chicken wings tender, juicy, and mouthwatering. It’s so finger-lickin’ simple, you could even make a big batch and use it to season your meat throughout the week… making it easy to prepare and even easier to enjoy.
With the perfect balance of sweet and spicy, the flavor profile works well for all kinds of dishes, making it the ideal seasoning to experiment with. You can go sweeter or spicier depending on your preference, and since it’s a dry rub, there’s no need to wait for it to marinate. Mix the seasonings together, coat your protein, and enjoy.
Are Dry Rub Chicken Wings Healthy?
This recipe is low-carb and high-protein. Chicken is a lean meat, packing in a lot of nutrients without much fat. This all-American classic can be as healthy as it is tasty, especially when made with love (and local ingredients).
Alternatively – for a vegetarian option, try baking cauliflower instead of chicken; whichever you choose, this dry rub is to-live-for!
The Secret for Extra-Crispy Wings
If you’re craving that satisfying crunch from the first bite to the last, consider cooking the wings in an air fryer instead of the oven. Additionally, you could try tossing the chicken wings in a mixture made from a teaspoon each of salt and baking powder before cooking to make them extra crispy.
INGREDIENTS
- 2 pounds of chicken wings
- 1/3 cup all-purpose flour
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Pepper to taste
- Cooking oil spray
INSTRUCTIONS
Preheat
Set oven to 425°F, and prepare baking sheet.
Combine
Mix flour and spices in a bowl.
Coat
Toss wings with spice mix, and arrange on sheet.
Bake
Spray with oil, and bake until crispy.
Devour!
FAQs & Tips
The great thing about this recipe is that you can toss the wings in a dry rub, leave them in the fridge in a well-sealed container overnight, and bake the next day.
On the other hand, leftovers that are already cooked will last in the fridge for 3-5 days. Reheat in the oven at 350°F for about 15 minutes, or until the skin is lightly sizzling. Make sure to flip them occasionally when reheating.
Cook the chicken wings on a cooling rack over a pan to let the air flow underneath and ensure the whole surface area is cooked to perfection.
Make a variety of dips to dunk your wings in. Some classic choices are ranch, barbecue, and buffalo… but you can get creative and make a new dip that satisfies your cravings.
Serving Suggestions
For dipping sauces, I’d recommend trying this easy honey mustard dipping sauce. For something spicier, try buffalo cauliflower dip, and give a new twist to an old classic.
Aside from dips, apple coleslaw makes a bright side dish for these wings, adding a fresh tang to the flavor mosaic.
Crispy Dry Rub Chicken Wings
Ingredients
- 2 pounds chicken wings
- 1/3 cup all-purpose flour
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Pepper to taste
- Cooking oil spray
Instructions
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Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
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In a large bowl, mix together the all-purpose flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper.
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Toss the chicken wings in the spice mixture until they are evenly coated.
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Arrange the coated wings on the prepared baking sheet and spray lightly with cooking oil.
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Bake in the preheated oven for 20 minutes or until the wings are crispy and fully cooked through.
Nutrition
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