This is a really simple wing recipe that won't disappoint. It may seem like there are a lot of ingredients in the dry rub, but don't worry so much about exact measurements. Meaning, you don't need to get the measuring spoons out. Just add what you think is close to correct, and it will turn out great.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 6
Ingredients
24-30wing sections
3Tbspcanola oil
For the dry rub:
1/2tspdried oregano
1/2tspdried rosemary
1/2tspdried thyme
1/2tspdried basil
1/2tspfennel seed
1tspdried parsley
1tspItalian seasoning
1/2tspcumin
1/2tsppaprika
1/2tsponion powder
1/2tspgarlic powder
1tspancho chili powder
1/4tspchipotle chili powder
1tspbrown sugar
1 1/2tspsalt
Instructions
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.
Note:
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.