Whenever there’s a game night, my husband begs me to make these wings! The flavor is insane

These Crispy Dry Rub Chicken Wings deliver an irresistible crunch and a burst of savory, smoky flavor, all achieved by baking them to perfection. The secret lies in the baking powder, which helps create that desirable crispy skin without the need for deep frying.

Recipe: Crispy Dry Rub Chicken Wings

Ingredients:

Ingredient Quantity
Chicken wings (tips removed, cut into drumettes and flats) 2 pounds
Baking powder (aluminum-free) 2 tablespoons
Brown sugar 1 tablespoon
Paprika (smoky or sweet) 1 tablespoon
Garlic powder 2 teaspoons
Onion powder 2 teaspoons
Ground cumin 1 teaspoon
Salt 1 teaspoon
Ground black pepper 1 teaspoon
Cayenne pepper (optional, for heat) 1/2 teaspoon

Instructions:

  1. Preheat Oven & Prep Rack: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly grease the rack to prevent sticking.
  2. Pat Wings Dry: It’s crucial to ensure the chicken wings are patted thoroughly dry with paper towels. Removing excess moisture is key to achieving crispy skin.
  3. Prepare Dry Rub: In a large mixing bowl, combine the baking powder, brown sugar, paprika, garlic powder, onion powder, ground cumin, salt, black pepper, and cayenne pepper (if using). Mix all ingredients thoroughly to create a well-blended dry rub.
  4. Coat Wings: Add the prepared chicken wings to the bowl with the dry rub. Toss them well to ensure each wing is evenly and thoroughly coated with the seasoning for maximum flavor penetration.
  5. Arrange on Rack: Arrange the coated wings on the prepared rack in a single layer, making sure they are not touching each other. This allows hot air to circulate freely around each wing, promoting even cooking and crispiness.
  6. Bake: Bake the wings in the preheated oven for 45-50 minutes, or until the wings are golden brown and the skin is wonderfully crispy. Halfway through the baking time (around 22-25 minutes), flip the wings to ensure even cooking and crispiness on all sides.
  7. Rest: Remove the wings from the oven and let them rest on the rack for 5 minutes. This resting period allows the juices to redistribute, ensuring the wings remain moist on the inside while maintaining their crispy exterior.
  8. Serve: Serve the wings hot, alongside your chosen side dishes and dipping sauces. Enjoy the burst of flavor and the satisfying crunch of these irresistible Crispy Dry Rub Chicken Wings!

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