So, Why Are You Here? (Probably Hungry!)
Alright, if you’ve ever crashed one of my game nights or been roped into a family birthday at my place, there’s a pretty good chance you’ve tried (or at least smelled) these crispy dry rub chicken wings. I started making them because, honestly, fried wings make such a mess and my smoke alarm is touchier than my cousin after losing at cards. Plus, I remember this one party where I burned the sauce and had to improvise—somehow the dry rub wings became everyone’s favorite. Now everybody practically demands them (though I keep threatening to switch it up. Never do).
I Make This When…
This recipe gets dusted off anytime someone says “potluck” or the game’s on TV. My family goes a bit loopy for these; my nephew calls dibs before they’re even done. And I’m not saying they’re the ultimate hangover remedy... but I’ve seen people eyeing the fridge at breakfast more than once. (If you’re looking for something fussy or fancy, maybe skip ahead. These are a bit rustic, but super satisfying.)
What Goes In (And What Occasionally Doesn’t)
- 2 lbs chicken wings (split—sometimes I grab the pre-cut ones, or chop up whole wings if I’m feeling less lazy)
- 2 tablespoon baking powder (NOT baking soda—they are not the same, trust me! But in a pinch, cornstarch sort of works if you’re out)
- 1 tablespoon salt (I like kosher, but regular’s fine. My grandmother swore by sea salt, but she also swore at her blender, so take it with a grain of… you know)
- 1 tablespoon smoked paprika (plain’s fine if you’re out of smoked; it just misses a bit of oomph)
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon cayenne (totally optional, just makes them sing a bit more)
- 1-2 tablespoon brown sugar (skip if you want super dry, but I like the tiny hit of sweetness—maple sugar in a pinch, which is very Canadian of me)
- Optional: 1 teaspoon dried thyme or oregano (I toss these in when I think about it, which isn’t always!)
Alright, Here’s How I Do It
- Preheat your oven to 425F (220C). Sometimes I forget and end up waiting around, so maybe do this while you’re prepping the wings so you don’t get impatient later. Or do it on the BBQ if the weather’s nice, but watch out for the sugar burning.
- Pat the wings as dry as you can manage—a full roll of paper towel isn’t excessive, don’t listen to your eco-conscious inner voice just this once. Dry wings = crispy wings.
- In a massive bowl (the one you never use otherwise), toss together all the dry rub ingredients until it’s well mixed. Here’s where I get hands-on—and, okay, messy—but it really sticks better if you get in there.
- Add the wings and toss, toss, toss. Don’t be shy. I sometimes sneak one out at this point and give it a sniff. Should smell like a spice shop, if everything’s gone right.
- Line a baking sheet with foil (for easy cleanup) and pop a wire rack on top. I always say the rack’s essential, but once I forgot and just flipped them halfway through. Actually turns out fine, but if you do have a rack they crisp up more evenly. There, I said it.
- Arrange the wings in a single layer. Don’t crowd them or they steam, which is the enemy of CRISPY. (I tend to cram them anyway if people are waiting, but then I regret it.)
- Pop them in the oven. After about 20 minutes, flip ‘em over and rotate the tray. I know some people skip the flipping, but it honestly does help them brown. Bake another 20ish minutes, or until they’re golden, crunchy, and maybe a little dark on the edges—that’s where the magic happens.
Don’t panic if the kitchen smells a little intense about halfway through; it’s just the rub mingling with the heat, and it always calms down. That’s when I usually clean up the anticipation snacks I made (I don’t know why I bother, when wings are coming!)
Notes That Only Come from Messing Up
- If you skip the baking powder, the skin just doesn’t get that crackle. I forgot it once and everyone still ate them, but there was a lot of polite “mmm” instead of actual excitement.
- Wings shrink as they cook, so don’t worry if your pan is pretty full at the start.
- I’ve tried marinating overnight with the rub; honestly, it just makes the meat a bit tough and the flavor hardly changes. Embrace the quick mix.
Things I’ve Tried… And Sometimes Failed At
- Lemon zest: Nice in theory, but it kind of burns if you bake too hot. Maybe better for grilling?
- Asian spin: Swapping out the paprika for a little five spice does something weird—I wanted “fusion” but got confused instead. Still, I’d probably fiddle with it again.
- Buffalo twist: Toss these in hot sauce and butter at the end if you miss that saucy vibe, but then they’re not really “dry rub” anymore (still delicious though—no complaints here)
Don’t Have All the Gear? Me Neither Sometimes
Wire rack is great for airflow, but once I just put some crumpled foil on the tray and balanced the wings on there—worked okay in a jam. Or, seriously, just bake straight onto parchment and flip more often. I know someone who air fries these, and honestly they’d never tell you if it tasted worse, so if you wanna try that, power to you.
Do They Keep? (Sort of…)
Theoretically, you can store leftovers in an airtight container in the fridge for 2–3 days. But, let’s be real—wings disappear within 24 hours in my house, sometimes before I even get seconds. If you do have leftovers, I reheat them on a wire rack at 375F for 10 minutes. Or just eat them cold out of the fridge (no judgement here, I think they taste better the next day anyway... maybe it’s just forbidden snacking that makes them good).
How I Like to Serve Them (And One Weird Habit)
I pile them high with celery and carrot sticks around the edge—which is how my mom always pretended this counted as a balanced meal. Sometimes I set out a bowl of blue cheese dip, sometimes just ranch; depends on my mood. Oh, and this is key: serve right away with napkins everywhere or you’ll regret it.
Things I Learned the Hard Way
- Don’t try to speed up the cooking by jacking up the temp; you just get burnt sugar and sad, soggy wings. I once tried broiling at the end. Regret.
- Double check that it’s baking powder before you dump it in. Ask me how I know...
- Actually, don’t overthink the spice blend. There’s a reason I keep it simple most days.
FAQ (Because People Seriously Ask Me Stuff Like This)
Q: Can I use boneless wings?
A: Sure you can, though honestly I think you miss out on the crispy skin. But hey, if it makes life easier, go for it.
Q: Do I really need baking powder?
A: Yes—it’s not just for show. I tried without once and everything tasted, well, limp. But if you don’t have it, cornstarch is a last-ditch substitute.
Q: Can I freeze these?
A: Yep, but they get a bit rubbery when reheated, in my experience. Maybe you’ll have better luck—I’d love to hear tricks if you crack it.
Q: Do they work on the grill?
A: Absolutely. I do them over indirect heat and then crisp up at the end. Just watch the sugar content—burns quick!
Q: What’s your favorite dip?
A: Changes all the time. Sometimes blue cheese, sometimes a cheeky yogurt sriracha. Once tried hummus—don’t recommend, unless you’re really stuck!
Anyway, hope your wings come out crispy and you get to actually eat some before the crowd descends. If not, well... consider it a compliment. And maybe, next time, hide a few for yourself before serving (just a thought, form personal experience).
Ingredients
- 2 lbs chicken wings, separated into flats and drumettes
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon brown sugar
Instructions
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1Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
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2Pat the chicken wings dry with paper towels and place them in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
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3In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, kosher salt, and brown sugar. Mix well.
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4Sprinkle the dry rub mixture over the chicken wings. Toss until all wings are thoroughly coated.
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5Arrange the wings in a single layer on the prepared rack. Bake for 40 minutes, turning halfway through, until the wings are golden brown and crispy.
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6Remove from the oven and let cool slightly before serving. Enjoy your crispy dry rub chicken wings!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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