Dry Rub Chicken Wings recipe, with
### Dry Rub Chicken Wings
**Ingredients:**
– 2 lbs chicken wings (split into drumettes and flats)
– 1 tablespoon baking powder (aluminum-free for best results)
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 2 teaspoons smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon salt (preferably kosher salt)
– 1/2 teaspoon black pepper (freshly ground for more flavor)
– 1/2 teaspoon cayenne pepper (adjust according to your heat preference)
– 1 teaspoon dried oregano or thyme (optional, for added depth)
**Optional Garnishes:**
– Fresh chopped parsley
– Lemon or lime wedges for squeezing
– A dipping sauce, like ranch or blue cheese
**Directions:**
1. **Prepare the Chicken Wings:**
– Start by preheating your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup, and place a wire rack on top of the baking sheet. The rack allows air to circulate around the wings, ensuring they cook evenly and become crispy.
– Pat the chicken wings dry thoroughly with paper towels. Removing as much moisture as possible is crucial for achieving a crispy skin. You can even place the wings on a plate and refrigerate them uncovered for an hour before cooking to dry them out further.
2. **Mix the Dry Rub:**
– In a large mixing bowl, combine the baking powder, garlic powder, onion powder, smoked paprika, ground cumin, salt, black pepper, and cayenne pepper. If you’re using dried oregano or thyme, add it to the mix.
– Baking powder is key here as it helps to draw moisture out of the skin, allowing it to crisp up beautifully in the oven. Make sure to use aluminum-free baking powder to avoid any unwanted metallic taste.
3. **Coat the Wings:**
– Add the chicken wings to the bowl with the dry rub. Toss the wings in the mixture until each piece is evenly coated. Ensure that the seasoning gets into all the crevices of the wings for maximum flavor.
4. **Bake the Wings:**
– Arrange the seasoned wings in a single layer on the wire rack, making sure there’s space between each wing to allow air circulation. This prevents steaming and promotes even browning.
– Place the wings in the preheated oven and bake for 40-45 minutes. After 20 minutes, flip the wings over to ensure even cooking on both sides. If you like your wings extra crispy, you can bake them for an additional 5-10 minutes, but keep an eye on them to prevent burning.
5. **Rest and Serve:**
– Once the wings are done, remove them from the oven and let them rest on the rack for 5 minutes. This helps to set the crispy exterior.
– Transfer the wings to a serving platter and garnish with fresh chopped parsley for a burst of color and freshness. Serve with lemon or lime wedges on the side for a bright, tangy contrast.
– If you prefer, serve the wings with a dipping sauce like ranch or blue cheese to balance out the heat from the cayenne pepper.
**Tips:**
– **Marination:** For an even more flavorful result, you can coat the wings with the dry rub a few hours or overnight before baking. This allows the spices to penetrate deeper into the meat.
– **Grilling Option:** If you prefer grilling, preheat your grill to medium-high heat and cook the wings for about 20 minutes, turning occasionally until crispy and fully cooked.
These wings are perfect for game day, a party appetizer, or even a simple weeknight dinner. Enjoy!