I've already written about why I think dry rubbed meat is the best way to load up on flavor. With wings this is especially important because the goal is super crispy skin! Crispy skin makes wings worth eating, as far as I'm concerned. A lot of times wings get crispy when they're cooked, then they're tossed with sauce and....waaa waaaaa...the skin gets soggy. These awesome dry wings have tons of flavor and maximum crispiness.
These are thrown together in just minutes which is what we all need on a Friday. Am I right or am I right? You probably already have most of what you need to make these.
They bring plenty of spice, and just the slightest hint of sweetness. The sweetness comes from a tiny bit of maple or coconut sugar. If you omit the sugar, these are a bomb Whole30 meal. You might want to make a double batch because these are not going to stick around for long.
Now add wings to the shopping list so we can get started!
Dry Rubbed Chicken Wings
- Preheat oven to 400.
- Place a rack in a rimmed baking sheet.
- Add all ingredients to a large bowl and toss until all the wings are evenly coated in spices.
- Put the chicken wings on the rack, skin side up. Try to arrange them so they're not touching each other.
- Bake for 40 minutes, until skin is super crispy.
Trying these for dinner? Snap a picture so I can see them too! Post it to Instagram and tag me at #ideatthatfoodtoo. Or click the picture below to Pin this recipe for later.