Recipe: Crispy Dry Rub Chicken Wings
These Crispy Dry Rub Chicken Wings deliver an irresistible crunch and a burst of savory, smoky flavor, all achieved by baking them to perfection.

The secret lies in the baking powder, which helps create that desirable crispy skin without the need for deep frying.

Ingredients:

Ingredient Quantity
Chicken wings (tips removed, cut into drumettes and flats) 2 pounds
Baking powder (aluminum-free) 2 tablespoons
Brown sugar 1 tablespoon
Paprika (smoky or sweet) 1 tablespoon
Garlic powder 2 teaspoons
Onion powder 2 teaspoons
Ground cumin 1 teaspoon
Salt 1 teaspoon
Ground black pepper 1 teaspoon
Cayenne pepper (optional, for heat) 1/2 teaspoon

Instructions::

1. Preheat Oven & Prep Rack:
Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly grease it to prevent sticking.

2. Pat Wings Dry:
Thoroughly pat the chicken wings dry with paper towels. Removing excess moisture is essential for crispy skin.

3. Prepare Dry Rub:
In a large mixing bowl, combine:

Baking powder

Brown sugar

Paprika

Garlic powder

Onion powder

Ground cumin

Salt

Black pepper

Cayenne pepper (if using)

Mix well to create a uniform dry rub.

4. Coat Wings:
Add the chicken wings to the bowl with the dry rub. Toss to evenly coat every wing with the seasoning.

5. Arrange on Rack:
Place the wings on the prepared rack in a single layer. Ensure they are not touching to allow even airflow and crisping.

6. Bake:
Bake in the preheated oven for 45-50 minutes, flipping the wings halfway through (at 22–25 minutes) for even crispiness and browning.

7. Rest:
Remove from the oven and let rest for 5 minutes on the rack. This helps retain juiciness inside while keeping the outside crispy.

8. Serve:
Serve hot with your favorite sides and dipping sauces. Enjoy the crunch and flavor explosion of these irresistible wings!