Crispy Dry Rub Chicken Wings

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

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.
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