Crispy Dry Rub Chicken Wings
Get ready for the crunchiest chicken wings you will ever make at home. These wings skip the heavy sauce and use a simple blend of pantry spices instead. A light dusting of flour locks in the juices and creates a crispy skin that tastes like it came from a restaurant.
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Servings: 4
Calories: 345kcal
Ingredients
- 2 lbs chicken wings (flats and drumettes)
- ½ cup all-purpose flour
- 3 tsp brown sugar
- 2 tsp smoked paprika
- 2 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- Cooking oil spray
Instructions
- Step 1: Get Everything Ready: Preheat your oven to 425°F. Line a big baking sheet with foil to make cleaning up easy later. Put a metal wire cooling rack right on top of the foil. Spray the rack lightly with cooking spray.
- Step 2: The Secret Dry Step: Put your chicken wings on a plate lined with paper towels. Take another paper towel and pat the wings until they are completely dry. If the skin is wet, they will steam instead of getting crunchy. This is my number one mom secret for the perfect bite!
- Step 3: Mix Your Spices In a large bowl, whisk together the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. The mixture should look like a pretty reddish-orange sand.
- Step 4: Coat the Chicken: Toss the dry wings into the spice bowl. Use your hands to mix them around until every wing is covered. Shake off any extra flour so the coating stays nice and light. Arrange the wings in a single layer on your wire rack. Leave a little space between each one so the hot air can move around them.
- Step 5: Bake Until Crispy: Give the tops of the wings a quick spray with your cooking oil. Put them in the oven and bake for 40 minutes total. Make sure to flip them over at the 20-minute mark. They are done when the skin is bubbling and deep golden-brown. Let them sit for two minutes before you serve them.
Nutrition
Calories: 345kcal | Carbohydrates: 8g | Protein: 28g | Fat: 22g