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Dry Rub Wings with Bold Spices

A close-up of a pile of crispy, golden-brown chicken wings coated in bold spices and garnished with parsley.
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Crispy baked chicken wings coated in a flavorful blend of smoked paprika, garlic, onion, and cayenne pepper.

Ingredients

Scale
  • 2 pounds chicken wings, split
  • 1 tablespoon baking powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon brown sugar (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
  2. Pat chicken wings completely dry with paper towels.
  3. In a large bowl, mix baking powder, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, and optional brown sugar.
  4. Add dry wings to the bowl and toss to coat evenly with the rub.
  5. Place wings in a single layer on the wire rack, ensuring they do not touch. Bake for 20 minutes.
  6. Flip each wing and bake for another 20-25 minutes until golden brown and crispy.
  7. Check for deep golden color and crackly skin. Internal temperature should be at least 165°F (74°C).
  8. Let wings rest on the rack for 5 minutes before serving.

Notes

  • Pat wings very dry before applying rub for maximum crispiness.
  • Use baking powder, not baking soda, for the best crisp.
  • Flip wings halfway through baking for even cooking.
  • Resting wings after baking helps maintain crispy skin and juicy meat.
  • If wings need more crispiness, broil for 1-2 minutes, watching carefully to prevent burning.

Nutrition

Keywords: dry rub wings, bold spices, baked chicken wings, crispy wings, smoked paprika, cayenne pepper, game day food, appetizer

Find it online: https://www.meltitclean.com/dry-rub-wings-bold-spices/