Dry Rub Chicken Wings
These simple-to-make dry rub chicken wings are generously seasoned with a Cajun-inspired spice mix and lightly misted with olive oil before baking to perfection. They emerge from the oven with a delightfully crispy exterior, while remaining succulent and juicy on the inside, seasoned with just the right level of spice. Perfect for serving as a hearty main course, or as tasty appetizers or finger foods, these wings are sure to please.
Ingredients
- 2 lbs chicken wings (drumettes, splits wings)
- 1/2 cup flour (all-purpose or gluten-free)
- 1 1/2 tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- 1 teaspoon ground pepper
- 2 tablespoons olive oil (as a spray or liquid and a pastry brush.)
- Parsley or green onion for garnish
- Optional: You can drizzle with lemon juice after baking for some tang.
Instructions
- 1
Preheat the oven to 375 F | 190 C. Line a baking tray with parchment paper.
- 2
Pat dry chicken wings with kitchen paper. Place chicken in a large bowl or a plate.
- 3
In a small bowl, combine the flour, sugar and all the spices. Add on the chicken and coat each side well with the spices.
- 4
Lay chicken in a single layer on the baking tray. Spray the chicken with olive oil or brush lightly using a pastry brush. Bake for 20 minutes then flip the chicken on the other side and bake for 10 minutes.
- 5
Remove, garnish with parsley or green onion and serve.
Cook it from the original
This recipe comes from cookedandloved.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookedandloved.com