Epic Dry-Rubbed Baked Chicken Wings

Short Description

These Epic Dry-Rubbed Baked Chicken Wings are packed with bold flavors and crisped to perfection in the oven. A simple spice blend makes them irresistible, perfect for game day, parties, or a satisfying snack.

Why You’ll Love This Recipe

• Crispy and flavorful without deep frying
• Easy to make with pantry-friendly ingredients
• Perfect for parties, appetizers, or weeknight meals
• Customizable with different spice blends
• Healthier alternative to traditional fried wings

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken wings, split and tips removed
• Baking powder (for crispiness)
• Paprika
• Garlic powder
• Onion powder
• Cayenne pepper (optional, for heat)
• Smoked paprika (optional, for depth)
• Salt
• Black pepper
• Brown sugar (optional, for slight sweetness)
• Olive oil or melted butter

Directions

1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack.
2. Prepare the Wings: Pat chicken wings dry with a paper towel. This helps them crisp up better in the oven.
3. Make the Dry Rub: In a small bowl, mix baking powder, paprika, garlic powder, onion powder, cayenne pepper, smoked paprika, salt, black pepper, and brown sugar if using.
4. Coat the Wings: Toss the wings with olive oil, then coat evenly with the spice rub.
5. Bake: Arrange the wings on the baking sheet in a single layer. Bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.
6. Serve: Let them rest for a few minutes, then serve with your favorite dipping sauce.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes

Variations

• Lemon Pepper Wings: Swap paprika for lemon zest and add extra black pepper.
• BBQ Style: Mix in a little dry BBQ seasoning for a smoky, sweet flavor.
• Spicy Buffalo: Toss wings in hot sauce after baking for an extra kick.
• Asian-Inspired: Add five-spice powder or a dash of soy sauce.
• Extra Crispy: Let wings air-dry in the fridge for an hour before baking.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in a sealed bag for up to 3 months.
• Reheating: Reheat in the oven at 375°F (190°C) for 10 minutes until crispy.

FAQs

Can I use frozen wings?

Yes, but thaw and pat them dry before seasoning.

Why use baking powder?

Baking powder helps the skin crisp up without frying.

Can I make these wings ahead of time?

Yes, season them and refrigerate for up to 24 hours before baking.

What dipping sauces go well with these wings?

Ranch, blue cheese, honey mustard, or hot sauce work great.

Can I use an air fryer instead of an oven?

Yes, cook at 380°F (195°C) for 25-30 minutes, flipping halfway.

How do I make them less spicy?

Skip the cayenne pepper and use more smoked paprika.

Do I need to flip the wings while baking?

Yes, flipping ensures even cooking and crispiness.

Can I double the recipe?

Yes, but use two baking sheets to avoid overcrowding.

Are these wings keto-friendly?

Yes, just omit the brown sugar.

Can I use other cuts of chicken?

Yes, drumsticks or thighs work, but adjust cooking time accordingly.

Conclusion

These Epic Dry-Rubbed Baked Chicken Wings are a must-try for wing lovers. With a perfect balance of flavor and crunch, they’re great for any occasion. Try them today and enjoy a crispy, bold, and delicious snack!

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