Dry-Rubbed Baked Chicken Wings
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.
- 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
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:
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.