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–+ servings
many dry rub wings sprinkled with parsley on a tray.
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Spicy Dry Rub Chicken Wings

Indulge in the ultimate flavor explosion of our dry rub chicken wings. These spicy wings are quick and easy to make, making you crave more.
Course Appetizer, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 284kcal
Author Adina

Equipment

  • Baking sheet

Ingredients

  • 2 lbs chicken wings 900 g – 1 kg, Note 1
  • 1 ½ teaspoon aluminum-free baking powder Note 2

Dry rub:

  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground ginger
  • ½ teaspoon sweet paprika
  • ½ teaspoon smoked paprika
  • ¼ ground cumin
  • ⅛ teaspoon all-spice
  • ⅛ teaspoon cinnamon
  • a pinch of cayenne pepper more to taste, Note 3
  • ¼ teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon light brown sugar
  • 1 teaspoon fine sea salt or kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 400°F/200°C and line a baking sheet with aluminum foil or parchment paper.

Dry rub:

  • Gather the ingredients for the rub:
    1 teaspoon garlic powder + ½ teaspoon onion powder + ¼ teaspoon ginger + ½ teaspoon sweet paprika + ½ teaspoon smoked paprika + ¼ teaspoon cumin + ⅛ teaspoon allspice + ⅛ teaspoon cinnamon + pinch of cayenne pepper (or to taste) + ¼ teaspoon thyme + 1 teaspoon oregano + 1 teaspoon brown sugar + 1 teaspoon salt + ¼ teaspoon pepper
  • Mix them thoroughly, ensuring that there are no clumps and that the spices are evenly distributed.

Chicken wings:

  • Prepare chicken wings: If you have whole chicken wings, divide them at the joint and remove the wing tips. Dry the wings well with paper towels and place them in a large bowl.
    2 lbs/ 900 g -1 kg chicken wings
  • Add the baking powder and mix well to coat the wings.
    1 ½ teaspoon baking powder
  • Season: Sprinkle the rub over the wings, ensuring they are well coated.

Bake:

  • Bake: Arrange the wings on the prepared baking sheet in a single layer. Bake for 40-45 minutes, flipping once halfway through, until the wings are crispy and cooked through.
  • Check the internal temperature with a meat thermometer (164°F/74°C) or tear or cut one piece; the meat should be white without any signs of rawness or pinkness. Rest shortly before serving.

Notes

  1. Chicken wings: You can choose between whole wings, which include both the drumettes and flats or opt for pre-cut or party wings. If they are whole, you must divide them at the joint before seasoning them.
  2. Aluminum-free baking powder has a more neutral taste than baking powders containing aluminum.
  3. Heat level: Adjust to taste. You can use red pepper or red chili flakes instead of cayenne pepper or a combination.

Nutrition

Serving: 1portion from 4 | Calories: 284kcal | Carbohydrates: 3g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 801mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg