Why I Keep Coming Back to These Wings
So, here’s the thing: every time I make these dry rub wings, the kitchen ends up smelling like a little corner pub (the good kind), and half the time my cousin shows up randomly—like he has a sixth sense for wings. I mean, there was one game night where we basically polished off the whole tray before halftime. Anyway, I started playing around with dry rubs because, honestly, my first attempts at saucy wings were a bit tragic. The kind where you need more napkins than sense. Dry rub? Way less mess!
Why You’ll Love This (Or, Why I Keep Making Them)
I pull this recipe out whenever I want something packed with flavor but don’t want to babysit a pot of sauce. My family goes a bit wild for these—I think it’s the smoky paprika (or maybe it’s just that there’s finally something to snack on). These are especially good when you’re in a ‘can’t be bothered with fancy gadgets’ mood. Oh, and if you’re cooking for people who say “I don’t like spicy,” just dial down the cayenne (I still sneak some in, but who’s counting?).
The Stuff You’ll Need (A Few Swaps, Too)
- 1kg/2 pounds chicken wings (sometimes I use drumettes; they’re chunkier—my cousin calls them “proper bites”)
- 2 tablespoons smoked paprika (regular paprika works—but smoked gives you that, you know, bonfire-y kick)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt (my grandmother insists on sea salt, but table salt is fine, promise)
- 1 teaspoon brown sugar (or white—nobody will notice if you don’t say anything)
- 1/2 teaspoon cayenne pepper (or more! Or none. I’m not here to judge)
- 1 teaspoon dried thyme or oregano (I grab whichever is at the front of the spice drawer, to be honest)
- 2 tablespoons vegetable oil
How I Make Them (Your Mileage May Vary)
- Preheat the oven: 220°C (that’s 425°F for my US mates). If you forgot, no biggie—just give it a few mins while you prep.
- Prep the wings: Pat the wings dry with paper towels. I used to skip this, but then I realized it’s the secret to crispiness. Don’t worry if they’re not bone-dry (pun intended).
- Mix the dry rub: Chuck all the spices and brown sugar in a big bowl. I usually mix with my hands—just feels more “real,” you know?
- Add oil + wings: Pour the oil onto the chicken first, toss, then sprinkle the rub and toss again. This is where I sneak a taste of the rub—just dip a finger. Careful though, cayenne can bite!
- Arrange and bake: Line a baking tray with foil (for sanity later—trust me) and place a rack on top if you have it. If not, straight on the tray is fine. Put the wings skin-side up, trying to leave a bit of room between each (they need elbow room, sorta like me on the bus).
- Into the oven: Bake for 35–45 mins, flipping halfway. If they look a bit pale, you can crank the broiler for 2-3 mins—but don’t wander off or you’ll end up with “extra crispy.” Learned that the hard way.
Little Notes From Trial and Error
- Honestly, patting the wings dry before the rub changed everything. Otherwise, the rub clumps, and it looks a bit sad.
- If you don’t have a rack, you can crumple up some foil into logs and make a makeshift one (did this once; my uncle still laughs about it).
- Using frozen wings? Let them thaw fully—or you’ll get soggy wings and nobody wants that, not even the dog.
Other Ways I’ve Messed With This (Some Hits, Some Misses)
- Lemon zest in the rub is surprisingly fab. Adds zing.
- Swapping brown sugar for honey: Once tried this, but it ended up a sticky mess (it basically glued the wings to the foil—don’t recommend if you want easy cleanup).
- Adding a teaspoon of curry powder—my neighbor swears by it, and honestly, it’s not bad if you like a bit of funk.
Equipment (But Don’t Panic If You Don’t Have It)
- Baking tray (the deeper the better—less splatter)
- Wire rack (keeps the wings crisp, but as above, foil logs work in a pinch!)
- Tongs (if not, two forks will do; you might end up playing a bit of a balancing game, though)
How I (Rarely) Store These
Pop leftover wings in a container and chuck them in the fridge, good for about two days; but to be absolutely honest, they never last that long here. Once I tried hiding some for lunch the next day, but someone always finds them. You can crisp them back up under the broiler for a few minutes if you like (or just eat them cold—no shame, I do this when I’m feeling lazy).
How We Serve Them (And What We Pair With)
I tend to plop the tray right onto the table—skipping the fancy plates because there’s just more to wash—and serve with cold carrot and celery sticks. Ranch dip if we’ve got it, or whatever random sauce is loitering in the fridge. Once, my cousin made a wing ‘wrap’ with leftover flatbread and coleslaw. Actually, pretty tasty.
Things I Learned the Hard Way (So You Don’t Have To)
- Don’t crowd the baking tray—cramping them up makes them steam, not crisp (I tried cheating this once and ended up with, well, quite sad wings).
- Flipping halfway is annoying but worth it. I skipped it once and, yeah… the “bottom” wings weren’t winners.
- Never walk away when using your broiler. Unless you like charcoal wings!
Some Actual Questions I Get Asked (With Real Answers!)
- Can I use boneless chicken?
Yup, but you might wanna pull them a few minutes sooner; boneless cooks quicker. Texture’s a bit different, though. - Can I make these in an air fryer?
Oh, totally. 200°C (400°F), about 25 minutes, shake halfway. Comes out extra crispy, but I sometimes miss that oven-roasted smoky bit. - Should the wings marinate in the rub, or straight to oven?
I used to let them sit for hours, but most times I go straight to baking. Maybe a 10 min rest if I remember (usually don’t). - Do I have to use every spice?
Short answer: nah. I forgot the thyme once and nobody noticed. It’s really forgiving. Just don’t skip the salt (or do, but it won’t be the same!). - What about reheating?
Broiler or super hot oven for 5 mins gets them close to fresh. Microwave works, but you lose that crisp bite—do with that what you will!
Anyway—if you give these a go, let me know how it turns out. Or don’t, but I hope you have fun making a mess in your kitchen. I always do!
Ingredients
- 2 lbs chicken wings, split and tips removed
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp brown sugar
Instructions
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1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
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2Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with olive oil until evenly coated.
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3In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, dried oregano, and brown sugar. Mix well.
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4Sprinkle the dry rub mixture over the wings, tossing to coat them evenly with the spices.
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5Arrange the seasoned wings on the wire rack in a single layer. Bake for 35–40 minutes, flipping halfway through, until wings are crispy and fully cooked.
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6Remove from oven and let rest for a few minutes before serving. Enjoy hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
25 gg
Fat:
22 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
6 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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