This past summer, when I shared my favorite chicken wing recipe, I said that I’d probably share others. Here I am, making good on that. And usually I’m all about a great sauce on my wings, but every so often, we opt for the dry rub. And I have a pretty rockin’ dry rub. Check it.
Here’s what you need to do for the dry rub:
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp fennel seed
• 1 tsp dried parsley
• 1 tsp Italian seasoning
– mash together the above ingredients in a mortar and pestle or coffee grinder or something, then mix in the following:
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp ancho chili powder
• 1/4 tsp chipotle chili powder
• 1 tsp brown sugar
• 1 1/2 tsp salt
This is a pretty good rub you can use for all kinds of stuff, but this time, specifically, wings. This is enough rub for 24 wing sections (12 full wings). The routine is the same as my barbecued wings, plus a few spices, minus the sauce at the end. Here’s a little refresher.
First, place an empty pan in the oven and preheat to 450. Put the wings in a bowl or ziplock bag with 2 Tbsp cooking oil. Mix around to coat the wings with the oil evenly, then add the rub and mix again. Let the wings sit in the bowl/bag for 15 minutes or so, while the oven preheats.
Remove the pan from the oven quickly and close the oven door. Put the chicken directly on the hot pan and spread it out evenly in one layer, but not too close together. If the chicken pieces are too close together, they’ll steam and not get crispy. Place them back in the oven (on the center rack) and bake for 20-30 minutes, until they’re browned well. Heads up, the oven is gonna smoke. A lot. Just crack open a window, because it’s worth it.
Once the wings are done cooking, serve ’em up!
Welp, there ya go. Dry-rubbed wings. Have you ever baked chicken wings? If not, you should try it out. Not nearly as heavy as fried, and not nearly as gross as steamed or stewed or whatever other cooking techniques make them soggy. Enjoy, friends!
Dry-Rubbed Baked Chicken Wings
- 24-30 wing sections
- 3 Tbsp canola oil
For the dry rub:
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp fennel seed
- 1 tsp dried parsley
- 1 tsp Italian seasoning
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp ancho chili powder
- 1/4 tsp chipotle chili powder
- 1 tsp brown sugar
- 1 1/2 tsp salt
- Place an empty roasting pan in the oven on the center rack and preheat the oven to 450.
While the oven and pan are preheating, make the dry rub:
- Using a spice grinder or mortar and pestle, grind together the oregano, rosemary, thyme, basil, fennel seed, parsley, and Italian seasoning.
- Add the rest of the dry rub ingredients and mix together well.
Next, coat the chicken in the dry rub:
- Put the wing sections and canola oil in a bowl. Mix around well.
- Add the dry rub and toss the wings around to coat evenly. Let that rest for 15-20 minutes
Cook the chicken:
- Quickly open your oven, remove the pan, and close the oven to prevent heat loss.
- Pour the chicken wings onto the baking sheet and spread out evenly, skin side up, ensuring the chicken pieces have space enough between them where the steam can escape while cooking, so the chicken develops a crust.
- Bake at 450 for 20-25 minutes. Remove from pan and serve with blue cheese or ranch dressing.
- If making a lot of wings, you may need to use two sheet pans. If doing this, be sure the pans trade places in the oven every 5 minutes or so during cooking, and you will likely need to bake for longer.