Crispy, juicy chicken wings without the need for the deep fryer.
I have to admit that there was a time when I thought that great chicken wings had to be deep-fried and then drowned in sauce. But I’m here to say I stand corrected. When I started messing around with dry rubs, everything changed. I was throwing some spices together on a whim because I was short on time and out of my usual marinade. I decided to wing it (no pun intended) and try seasoning the chicken wings with this simple dry rub instead. Then, I baked them instead of dunking them into hot oil.
The result was a batch of crispy, juicy wings packed with flavor, and they truly didn’t need a drop of sauce. The spice blend is the perfect balance of sweet, smoky, and spicy, and you can definitely adjust those ratios as you see fit. Want a little more heat? Add a dash more cayenne. Looking for something sweeter? Add more brown sugar to the mix. And because it’s not a marinade, you don’t have to sit around waiting for your meat to soak in it. Just season, and you’re ready to go.
I now keep a jar of this stuff in my pantry at all times, and I use it on anything from pork tenderloin to roasted vegetables to—naturally—chicken wings. Trust me, once you try it, you’ll want to put it on everything.
Are These Dry-Rub Chicken Wings Healthy?
As far as chicken wings go, a baked, sauceless variety is almost always going to be healthier than a fried-and-sauced recipe. So, you can feel pretty good about enjoying these wings as part of a balanced diet.
Chicken wings themselves are high in protein and nutrients like iron and zinc. They do have the skin on, however, which adds some fat and calories. If you wanted to make a gluten-free version of the spice rub, just swap out the all-purpose flour for a GF all-purpose variety.
The Secret To Extra-Crispy Wings
You may be wondering why flour is an ingredient at all in a spice rub. After all, it doesn’t add anything to the flavor. As it turns out, the flour isn’t there for flavor; it’s there for texture. Flour is the key ingredient that results in perfectly crispy wings in the oven. It acts as a binder that helps evenly coat the wings in all those spices.
If you want to go even crispier, you can add one teaspoon of baking powder to the spice rub. Baking powder helps the proteins of the wings break down easier, resulting in better browning and crispier skin. Give it a try!
How Do I Store Leftovers?
Leftover chicken wings will last in the fridge in an airtight container for about 3-4 days. Reheat in the oven at 350 degrees Fahrenheit for about 15 minutes, or until the skin is lightly sizzling. Make sure to flip them occasionally when reheating.
Serving Suggestions
Even though they don’t technically need it, wings just go so well with a good dipping sauce. For dips, I’d recommend trying this easy Honey Mustard Dipping Sauce, White BBQ Sauce, or Blue Cheese Dip.
Aside from dips, an Apple Coleslaw makes a bright side dish for these wings, adding a fresh tang to the flavor mosaic.
Ingredients
- 1/3 cup all-purpose flour
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 2 pounds chicken wings
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, mix together the all-purpose flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper.
- Toss the chicken wings in the spice mixture until they are evenly coated.
- Arrange the coated wings on the prepared baking sheet and spray lightly with cooking oil.
- Bake in the preheated oven for 20 minutes, or until the wings are crispy and fully cooked through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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