Quick and Easy is the theme of these Dry Rub Baked Chicken Wings. Appetizing party food doesn’t have to be complicated to be delicious!
Sometimes wings need to be drenched in a sticky sauce, and sometimes, they don’t! I like to eat wings of all flavours and styles, and I don’t discriminate over one or the other. Chicken wings are simply a fun food. Usually never served as a main at a family dinner, but in my opinion, every party or function should have them!
When working with dry rubs, it’s important to assemble a blend of spices and herbs that not only compliment each other, but create a bit of contrast as well. You want the rub to be balanced, but offer a difference between the distinct flavours as well.
Dry Rub Baked Chicken Wings has all of those things. The dry rub has a sweet factor from the brown sugar, which also helps to caramelize the wings during the baking process. The brown sugar also helps to crisp the skin on the wings.
The chili powder and the chipotle powder brings the spiciness and the heat level. It’s really not overpowering though. If you want more heat, you can increase the chipotle powder from one teaspoon to two or even three teaspoons. Just know your heat tolerance level; chipotle powder can be quite hot!
Oregano and dry mustard helps to tone out the sweet and the heat by adding an earthiness to the chicken wings. It’s subtle, but you can certainly taste what I like to call “homemade” flavours when you add in the mustard powder and the dried oregano.
The seasoning salt has a few different spices that combine well to make an all-in-one spice blend. There’s paprika, onion powder, garlic powder, and sometimes, depending on the brand you use, there might also be a little bit of ground red pepper. I only add a little big of the seasoning salt, because like name suggests, there’s salt in there too and I didn’t to over salt the chicken wings.
When you bake chicken wings at a high temperature on a wire cooling rack, a whole science if happening right in your oven. The wire rack helps to keep the wings elevated so that the heat from your oven can get all the way around each and every wing. That, coupled with the high temperature, helps to render out the fat in the skin, which drips onto the parchment-lined baking sheet, and helps to make the wings crispy without the need for frying.
When these chicken wings come out of the oven, you have two options. You can eat them just as they are, or you can pair them with a dip. I personally love a buttermilk ranch dressing with just about any chicken wing that is not baked or coated in a sauce. Blue cheese dressing is also really good with dry rub wings and adds a blast of flavour to the already delicious wings.
On this particular day, I wasn’t feeling like adding a dipping sauce. The wings were baked perfectly. The skin was crispy and the inside was super moist. The dry rub had seasoned the chicken wings right though, and not just on the skin. With all of that flavour and texture, a dressing to dip the wings into was just not needed. Simple is sometimes best.
Following recipe directions precisely is not something many people do. They make substitutions, they leave things out completely, or they add more or less of the ingredients the like or dislike. That’s all good and fine, but there’s just one step in this recipe that you cannot skip. If you want full-on, maximum flavour and tenderness, you must let the wings rest in the dry rub for the full thirty minutes before baking. It’s the only absolute. Now, here’s the recipe. I know you’re going to love this one, Dear Reader!
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Dry Rub Baked Chicken Wings
- 24 chicken wings, drumettes and wingettes
- 1 tablespoon brown sugar
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon dry mustard
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- non-stick cooking spray
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Place a wire cooling rack onto the baking sheet. Set aside.
- Wash wings in cold water and pat thoroughly dry with paper towels.
- Place the wings into a bowl and toss well with the vegetable oil until well coated.
- Whisk together the brown sugar, chipotle powder, chili powder, oregano, dry mustard, seasoning salt, salt, and ground black pepper.
- Pour the dry rub over the chicken wings and massage until very well coated. Marinate in the fridge for 30 minutes.
- Generously coat the wire rack with the non-stick cooking spray. Then, place each wing onto the rack in a single layer. Do not over lap.
- Bake for 50 minutes. Remove from oven and plate. Garnish and serve immediately.
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