Crispy Dry Rub Chicken Wings

Introduction:

Craving crispy, flavorful chicken wings without the mess of sauce? These Crispy Dry Rub Chicken Wings are the answer! Coated in a delicious blend of spices and baked to crispy perfection, these wings pack all the flavor and crunch you love. Perfect for parties, game day, or a family meal, these wings are easy to make and sure to please everyone.

Inspiration Behind Crispy Dry Rub Chicken Wings:

This recipe is inspired by the simplicity and bold flavor of traditional wings but without the sticky sauce. The dry rub creates a crust that’s rich in flavor, making these wings just as satisfying as sauced ones while maintaining their crispy texture.

Ingredients Breakdown:

• For the Chicken Wings:
  • 2 pounds chicken wings (split into flats and drumettes)
  • 2 tablespoons olive oil
• For the Dry Rub:
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)

Step-by-Step Recipe:

1. Prepare the Chicken Wings:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
   • Pat the chicken wings dry with paper towels to remove moisture, which helps them get crispy. Toss the wings in olive oil.
2. Make the Dry Rub:
   • Mix all the dry rub ingredients (paprika, garlic powder, onion powder, smoked paprika, chili powder, brown sugar, cumin, salt, black pepper, and cayenne) in a bowl.
3. Coat the Wings:
   • Toss the wings in the dry rub until they are evenly coated with spices.
4. Bake the Wings:
   • Arrange the wings on the wire rack, making sure they are not touching. Bake for 40-45 minutes, flipping halfway through. Bake until golden and crispy.
5. Serve:
   • Let the wings rest for a few minutes before serving. Enjoy with your favorite dipping sauces or on their own!

Tips for the Perfect Crispy Dry Rub Chicken Wings:

1. Dry Wings: Pat the wings dry to ensure crispy skin.
2. Use a Wire Rack: A wire rack allows air to circulate, crisping the wings evenly.
3. Spice Adjustments: Increase cayenne or add crushed red pepper flakes for extra heat.

Variations and Customizations:

1. Lemon Pepper Wings: Substitute paprika with lemon zest for a zesty twist.
2. Sweet and Spicy: Add more brown sugar to balance the spice.
3. Herb-Infused: Add dried thyme or rosemary for an aromatic flavor.

Health Considerations and Nutritional Value:

• Baked, Not Fried: These wings are a healthier alternative to fried wings.
• Low-Carb & Gluten-Free: Suitable for keto and gluten-free diets.

FAQ:

1. Can I use an air fryer?
   Yes! Cook the wings at 400°F (200°C) for 25-30 minutes in the air fryer.
2. How do I store leftovers?
   Store wings in an airtight container in the refrigerator for up to 3 days.

Crispy Dry Rub Chicken Wings

These Crispy Dry Rub Chicken Wings are a perfect blend of spices baked to golden, crunchy perfection—ideal for game day or any meal!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 5

Ingredients

  

EPIC DRY RUB:

• 1/2 Tbsp ancho chile pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp kosher salt
• 3/4 Tbsp light brown sugar packed
• 3/4 tsp chili powder
• 3/4 tsp paprika
• 3/4 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper less if you’re worried about the heat level
• 1/2 tsp dried mustard powder
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme

WINGS:

• 4 lbs chicken wings thawed completely if using a frozen bag
• 2 Tbsp vegetable or canola oil

CREAMY GORGONZOLA SAUCE:

• 1/2 cup mayonnaise
• 3-6 Tbsp buttermilk
• 1/4 cup sour cream
• 2 -3 oz crumbled gorgonzola cheese
• 1 clove garlic grated
• 1/2 Tbsp lemon juice
• 1/4 tsp black pepper
• 1/4 tsp kosher salt

Instructions

 

MAKE DRY RUB AND CHICKEN WINGS:

• Preheat oven to 400 F degrees. Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy duty sheet). Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.
• Combine all dry rub ingredients in a small mixing bowl, set aside. In a large mixing bowl, add chicken wings and vegetable oil. Use a rubber spatula to toss gently to coat.
• Sprinkle in about half to 2/3 of the dry rub mixture and use your hands to massage it into all of the chicken wings, coating evenly. Feel free to use all the dry rub, but for a coating like in the photos, 1/2-2/3 of the mixture does just fine.
• Add chicken wings to prepared baking sheet and bake for 45 minutes.

MAKE GORGONZOLA SAUCE:

• To your food processor or blender, add mayo, buttermilk, sour cream, 1.5 oz of the gorgonzola cheese, garlic, lemon juice, pepper and salt. Process until smooth.
• Transfer to serving bowl and stir in remaining gorgonzola cheese. Cover with plastic wrap and refrigerate until ready to use.