Epic Dry-Rubbed Baked Chicken Wings

Introduction:
Enjoy the ultimate crispy, flavorful chicken wings with this Epic Dry-Rubbed Baked Chicken Wings recipe. Coated in a savory and aromatic dry rub, these wings are baked to perfection, offering a healthier alternative to fried wings without sacrificing any of the delicious flavor or crunch.

Why You’ll Love This Recipe:

• Crispy and flavorful wings without the need for frying.
• Easy to prepare with a simple dry rub mix.
• Perfect for game day, parties, or a tasty weeknight dinner.
• Versatile; can be served with a variety of sauces and sides.

Ingredients:

• 2 lbs (900g) chicken wings, tips removed and split into drumettes and flats
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.

1. Prepare the Wings:

• Pat the chicken wings dry with paper towels. This helps achieve a crispier texture.
• In a large bowl, toss the wings with olive oil until evenly coated.

1. Apply the Dry Rub:

• In a separate small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
• Sprinkle the dry rub mixture over the wings and toss until they are evenly coated.

1. Bake the Wings:

• Arrange the seasoned wings in a single layer on the wire rack. This allows the heat to circulate around the wings and helps them become crispy.
• Bake in the preheated oven for 35-40 minutes, or until the wings are golden brown and crispy. Flip the wings halfway through baking for even crispness.

1. Serve:

• Remove the wings from the oven and let them rest for a few minutes.
• Serve with your favorite dipping sauces and side dishes.

Tips for Success:

• Dry Wings: Make sure the wings are thoroughly dried before applying the oil and seasoning for maximum crispiness.
• Wire Rack: Using a wire rack ensures the wings cook evenly and stay crispy on all sides.
• Spice Level: Adjust the amount of cayenne pepper to suit your preferred level of heat.

Recipe Variations:

• Buffalo Style: Toss the baked wings in buffalo sauce after baking for a classic wing flavor.
• Asian-Inspired: Use a dry rub of five-spice powder, ginger, and garlic for an Asian twist.
• Sweet and Spicy: Add a touch of brown sugar to the dry rub for a sweet and spicy flavor profile.

Serving Suggestions:

• Serve with celery sticks and carrot sticks, along with a side of ranch or blue cheese dressing.
• Pair with a crisp salad or your favorite roasted vegetables.

Freezing and Storage:

• Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze leftover wings in a freezer-safe bag or container for up to 3 months. Reheat in the oven to restore crispiness.
• Reheating: Reheat wings in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.

Special Equipment:

• Wire Rack: For baking the wings and ensuring crispiness.
• Baking Sheet: To catch drips and make cleanup easier.

FAQ:

• Can I use frozen wings? Yes, you can use frozen wings. Just make sure to thaw them completely and pat them dry before applying the seasoning.
• Can I make the dry rub ahead of time? Absolutely! You can prepare the dry rub mixture ahead of time and store it in an airtight container for future use.
• How do I ensure the wings are crispy? Drying the wings thoroughly and using a wire rack are key steps to achieving a crispy texture.

Nutrition Information (per serving):

• Calories: 250
• Protein: 20g
• Carbs: 3g
• Fat: 18g

Epic Dry-Rubbed Baked Chicken Wings

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• Author: Julie
• Total Time: 0 hours

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Ingredients

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• 2 lbs (900g) chicken wings, tips removed and split into drumettes and flats
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste

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Instructions

• Preheat the Oven:
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
• Prepare the Wings:
  • Pat the chicken wings dry with paper towels. This helps achieve a crispier texture.
  • In a large bowl, toss the wings with olive oil until evenly coated.
• Apply the Dry Rub:
  • In a separate small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
  • Sprinkle the dry rub mixture over the wings and toss until they are evenly coated.
• Bake the Wings:
  • Arrange the seasoned wings in a single layer on the wire rack. This allows the heat to circulate around the wings and helps them become crispy.
  • Bake in the preheated oven for 35-40 minutes, or until the wings are golden brown and crispy. Flip the wings halfway through baking for even crispness.
• Serve:
  • Remove the wings from the oven and let them rest for a few minutes.
  • Serve with your favorite dipping sauces and side dishes.

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes

Nutrition

• Calories: 250 kcal
• Fat: 18g
• Carbohydrates: 3g
• Protein: 20g

Closing Notes:
Did you try these Epic Dry-Rubbed Baked Chicken Wings? Share your thoughts in the comments below! Don’t forget to tag us on social media with your wing creations, and check back for more tasty recipes.

Prep Time: 10 minutes
Cook Time: 35-40 minutes