Best Dry Rub for Chicken Wings
Level: Easy | Yield: 4 to 6 servings
Total: 2 hr (includes brining time) | Active: 15 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 483 | Total Fat: 32 g | Saturated Fat: 8 g
Carbohydrates: 6 g | Dietary Fiber: 1 g | Sugar: 3 g
Protein: 40 g | Cholesterol: 252 mg | Sodium: 567 mg
Craving crispy, flavor-packed chicken wings that rival any game-day feast? This best dry rub recipe from Recipe Iseasy Kitchen delivers oven-roasted perfection with a smoky, spicy kickideal for air frying or grilling too. Skip it for deep-frying to avoid burning sugars. The secret? Alkaline baking powder for golden browning (use aluminum-free to keep flavors pure) and a tangy salt-vinegar brine for even seasoning that'll have everyone reaching for seconds.
Ingredients
- 2 tablespoons distilled white vinegar
- 1 tablespoon kosher salt
- 3 pounds chicken wing segments (flats and drumettes)
- Nonstick cooking spray, for the wire racks
- 2 tablespoons light brown sugar
- 1 tablespoon aluminum-free baking powder
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground chipotle
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Mix the vinegar and salt in a large bowl until the salt dissolves. Add the wings and toss to coat. Brine in the refrigerator for about 1 hour.
- Preheat oven to 425F with racks in upper and lower thirds. Line baking sheets with parchment, top with sprayed wire racks.
- Combine brown sugar, baking powder, chili powder, smoked paprika, black pepper, chipotle, garlic powder, and onion powder. Toss wings in the rub for even coverage.
- Divide wings on racks. Roast 20 minutes, flip wings and switch sheets. Roast another 20-30 minutes, flipping once more, until crisp and tender. Serve hot and watch them disappear!
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