Chicken Wing Dry Rub (no sugar)
This recipe makes enough dry rub for 6 whole chicken wings or 12 chicken wing sections.
Servings: 2
Calories (Estimated): 486kcal
Equipment:
- measuring spoons
- mixing bowls
- paper towels
- baking sheet
- aluminum foil
- wire rack
- rubber spatula
- kitchen tongs
- digital meat thermometer (recommended)
Ingredients:
For the dry rub:
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons smoked hot paprika
- 1 ½ teaspoons ground black pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon ground allspice
For the wings:
- 12 chicken wing sections (or 6 whole chicken wings), fully thawed, if using frozen
- 1 tablespoon mild olive oil or vegetable oil
Instructions:
For the dry rub:
- Mix all ingredients together in a bowl.
For the wings:
- Heat the oven to 375 degrees F.
- Line a rimmed baking sheet with aluminum foil, then set a wire rack on it. Set aside.
- Pat the wings dry with paper towels, then add them to a large mixing bowl.
- Add the oil and toss with a rubber spatula until the wings are evenly coated.
- Add the dry rub and toss until evenly coated.
- Set the wings on the wire rack and bake, uncovered, for 20 minutes.
- Flip the wings over. Continue to bake until the wings are golden-brown and have reached an internal temperature of 165 degrees F. (about another 25 minutes).
- Serve with a creamy dipping sauce.
