The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ingredients
For the Wings:
2-4 lbs chicken wings or drumsticks (thawed completely if frozen)
2 tbsp olive oil, avocado oil, vegetable, or canola oilFor the Dry Rub:
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 ½ teaspoons sea salt (or ½ Tbsp kosher salt)
1 teaspoon oregano (or ¼ tsp dried oregano)
1 teaspoon cumin (or ¾ tsp)
¾ teaspoon freshly ground black pepper (or ¼ tsp)
½ teaspoon cayenne pepper
½ teaspoon chili powder (or ¾ tsp)
½ Tbsp ancho chile pepper (optional)
½ Tbsp smoked paprika (optional)
¾ Tbsp light brown sugar, packed (optional)
½ tsp dried mustard powder (optional)
¼ tsp dried ground thyme (optional)
For Ranch Dressing (Dairy-Free Option):
- ¾ cup mayonnaise (or full fat greek yogurt)
2 tablespoons cashew milk
1 ½ teaspoons apple cider vinegar
1 tablespoon diced fresh chives
1 tablespoon chopped fresh dill
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder - For Gorgonzola Sauce (Option 2):
- ½ cup mayonnaise
3-6 Tbsp buttermilk
¼ cup sour cream
2-3 oz crumbled gorgonzola cheese
1 clove garlic, grated
½ Tbsp lemon juice
¼ tsp black pepper
¼ tsp kosher salt
Notes
- Wings must be completely thawed if using frozen
Patting wings dry is crucial for crispiness
Store leftover dry rub in an airtight container for future use
Sauces can be made ahead of time or while wings are baking
Leftovers can be stored in refrigerator for 3-4 days
When it comes to game day foods, few things beat the classic appeal of chicken wings. These flavorful and crispy baked chicken wings are a sports bar favorite and a Super Bowl classic that’s sure to be a hit at any gathering. What makes these wings truly the best is their mouthwatering homemade dry rub that’ll have tastebuds singing with every bite.
These tender and juicy chicken wings come with just a spicy kick—falling right at a medium spice level—making them easy to prepare and utterly delicious. The best part? These baked chicken wings are so good that guests won’t miss the deep fryer or the traditional sauce. They’re utterly fantastic, proving that baked can be just as satisfying as deep fried.
Game day plates aren’t complete without a chicken wing or two, and while most expect them tossed in spicy sauce, this dry rub version offers something different. Inspired by favorite local treats that Ohioans love, these wings hit every flavor component perfectly. They’re the perfect crispy bites of flavor, especially when this spicy dish is paired with a sweet wine for an elevated experience. Those familiar with the daytona wings recipe will appreciate this equally bold approach to seasoning.
The beauty of this recipe lies in its creative approach. Instead of the traditional variety that requires a deep fryer, these wings deliver that same satisfying crunch through proper baking technique. The homemade dry rub creates layers of flavor that make each bite memorable.
How Do You Make Crispy Dry Rub Baked Chicken Wings?
For crispier dry rub baked chicken wings, p at 2-4 lbs of wings completely dry using paper towels, then toss them in 2 tablespoons oil. Prepare a spicy-sweet dry rub comprising paprika, garlic powder, onion powder and cayenne pepper, as well as other spices and then give the wings a good rubdown before you grill them. Arrange them in a single layer on wire rack set over foil-lined baking sheet, leaving some space between each one, and bake at 400°F for 35-45 minutes or until golden brown and crispy.
How Long Does It Take To Bake Chicken Wings In The Oven?
The key in baking wings perfectly lies in timing. Forty-five minutes, in a 400° oven is all it will take to achieve crispy perfection with these wings. And though it may sound like a long time, it’s entirely hands-off time, so you go about your day until the oven alarm tells you they are ready.
This is an easy way to bake with out any of the fuss! The long time in the oven helps the dry rub to impart its flavor and the skin to get nicely crispy. No standing over a pot of hot oil, no worrying about splattering — just set the timer and wait for that perfect golden-brown exterior.
Tips and Tricks For Making Baked Chicken Wings
The secrets to making restaurant-style wings at home are simple but few. 1: If using frozen wings, make sure they are fully defrosted before you begin. This crucial step shouldn’t be skipped, as it impacts both the cooking time and texture.
One crucial step is to pat the wings dry with a paper towel. This aids in getting the oil and rub coating on those chicken wings just right to hit every nook-n-cranny with flavor. Don’t miss this step — it’s the difference between good wings and great wings.
For uniform cooking and quick cleanup, line a baking sheet with heavy duty aluminum foil or two sheets of regular foil. Then place an oven safe metal cooling rack on top and spray it with non-stick cooking spray before adding wings. This set up allows ir to flow around, achieving that desired crispy skin.
The dry rub itself is insanely flavorful, so it’s smart to make extra and keep it in an airtight container with other spices. It’s great on chicken of any kind, not just wings. When arranging wings on the rack, leave space between pieces so they get crispy rather than steaming against each other. For those who need to adjust measurements, using a recipe converter can help scale the recipe up or down depending on the size of the gathering.
Ingredients
Chicken Wings
The foundation of any great wing recipe starts with quality poultry:
- 2-4 lbs chicken wings or drumsticks (thawed completely if frozen)
- 2 tbsp olive oil, avocado oil, vegetable, or canola oil
Dry Rub
This spice blend is where the magic happens:
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons sea salt or ½ tablespoon kosher salt
- 1 tsp oregano or ¼ tsp dry oregano
- 1 teaspoon cumin or ¾ tsp
- ¾ tsp finely crushed black pepper or ¼ tsp black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon or ¾ tsp chili powder
- ½ Tbsp ancho chile pepper (optional)
- ½ Tbsp smoked paprika (optional, and in addition to regular paprika)
- ¾ tablespoon packed light brown sugar(optional)
- ½ teaspoon dry mustard (if using)
- ¼ tsp ground dried thyme (if you have some – if not it still tastes good!)
Ranch Dressing Option 1 (Dairy-Free)
This homemade ranch provides cool contrast:
- ¾ cup mayonnaise (store bought avocado oil mayonnaise or alternatively full fat greek yogurt)
- 2 tablespoons cashew milk
- 1 ½ teaspoons apple cider vinegar
- 1 tablespoon diced fresh chives
- 1 tablespoon chopped fresh dill
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Creamy Gorgonzola Sauce Option 2
For those who prefer something richer:
- ½ cup mayonnaise
- 3-6 Tbsp buttermilk
- ¼ cup sour cream
- 2-3 oz crumbled gorgonzola cheese
- 1 clove garlic, grated
- ½ Tbsp lemon juice
- ¼ tsp black pepper
- ¼ tsp kosher salt
No chicken wing is complete without a dipping sauce. Instead of traditional blue cheese, the gorgonzola cheese sauce offers a profile that’s not sharp but more buttery. It perfectly balances the heat from the wings. However, if there’s no time or ingredients to make it, good quality blue cheese dressing can be swapped in. These sauces can be made ahead of time or while the chicken wings are baking. For those serving these alongside other appetizers, a warm beer cheese dip makes an excellent complement to round out the spread.
Instructions
Prepare and Season Wings
Start by preheating the oven to 400°F. Make the dry rub first by adding all spices to a jar or small bowl and mix well. Combine all dry rub ingredients in a small mixing bowl and set aside for later use.
Next, dry the chicken wings and drumsticks very well using paper towels. This step ensures the seasoning adheres properly. In a large bowl, put the dried chicken pieces and coat completely with 2 tablespoons of oil, using either hands or tongs. A rubber spatula can help toss gently to coat every surface.
Sprinkle the oil coated chicken with the dry rub—use about half to 2/3 of the mixture for a lighter coating, or all of it for a heavier coating. Use hands to massage it into all the chicken wings, coating evenly. Toss to coat completely, ensuring no spot is missed.
Bake Wings
Cover a large sheet pan or baking sheet with parchment paper or 2 sheets of aluminum foil (At least one standard thickness, heavy duty is ideal for less mess in the end). Set a wire or oven safe cooling rack over the paper and spray with non-stick cooking spray.
Set the dry rub coated chicken on the rack, with some room in between each piece (so they can get crispy while cooking). Bake for 35-45 minutes; the larger wings and drumsticks will take a bit longer, until browned and cooked through. The meat thermometer should register 165°F.
Make Dipping Sauce
While the chicken is baking, make a choice of dipping sauce. For Ranch Dressing, simply mix all ingredients together in a jar or small bowl and enjoy. It’s that simple.
For Gorgonzola Sauce, use a food processor or blender. Add mayo, buttermilk, sour cream, 1.5 oz of the gorgonzola cheese, garlic, lemon juice, pepper, and salt. Process until smooth, creating a creamy base. Transfer to a serving bowl and stir in the remaining gorgonzola cheese for texture. Cover with plastic wrap and refrigerate until ready to use.
Serve the wings with a few sticks of celery and carrots for a complete presentation that’s both traditional and satisfying.
Frequently Asked Questions
Can Frozen Wings Be Used For This Recipe?
Yes, frozen wings work perfectly fine, but they must be completely thawed before cooking. Thawing ensures even cooking and allows the dry rub to adhere properly to the surface.
What Makes These Wings Crispy Without Frying?
The combination of proper drying, the wire rack setup, and high heat at 400°F degrees allows moisture to escape while the skin crisps up. Leaving space between pieces on the rack is also crucial for air circulation.
How Should Leftover Wings Be Stored?
Store cooled wings in an airtight container in the refrigerator for up to 3-4 days. To reheat and restore crispiness, place them back on a wire rack in a 375°F oven for about 10-15 minutes.
