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Dry Rub Chicken Wings

This dish features chicken wings coated with a mixture of spices, then baked to a crispy finish without added oil or sauce. The dry rub creates a crunchy exterior and juicy interior, with a visually appealing crust formed during roasting.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 pounds chicken wings split into flats and drumettes
  • 1 tablespoon paprika adds flavor and color
  • 1 teaspoon garlic powder for savory depth
  • 0.5 teaspoon cayenne pepper for heat
  • 1 teaspoon salt to enhance flavor
  • 1 tablespoon olive oil optional for coating, can be skipped for extra crispness

Equipment

  • Baking sheet
  • Rack
  • Mixing Bowl
  • Measuring spoons
  • Paper towels

Method
 

  1. Pat the chicken wings dry with paper towels to remove excess moisture, ensuring crispiness during baking.
    1 tablespoon paprika
  2. In a large mixing bowl, combine paprika, garlic powder, cayenne pepper, salt, and olive oil (if using). Mix until well blended.
    1 tablespoon paprika
  3. Toss the wings in the spice mixture, coating all sides thoroughly. Arrange wings on a wire rack set over a baking sheet.
    1 tablespoon paprika
  4. Place the racks in a preheated oven at 425°F (220°C). Bake for 35-40 minutes, turning once halfway through, until the wings are golden brown and crispy.
  5. Remove the wings from the oven and let rest for 5 minutes. Observe the crispy exterior with visible spice crust and the juicy, tender meat inside.
    1 tablespoon paprika
  6. Serve immediately, optionally garnished with extra spices or fresh herbs.