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These Healthier Dry Rubbed Baked Chicken Wings are so flavorful that you won’t even miss the deep-fryer or the butter! A mix of sweet, savory and spicy flavors will make these your new favorite chicken wings!
My husband loves chicken wings! Loves. He has been requesting homemade baked chicken wings forever.
But the problem was I didn’t really feel the same yearning.
So I dawdled.
I dragged my feet.
I bought some time by making Angel Food Cake
And then I bought more time with Snickerdoodles…
And then I caved.
But I was wrong. {Shh, don’t tell him, it will go to his head.} Now I want to eat these chicken wings every single day. No exaggeration.
The ingredient/spice list seems out of control and kind of crazy, but the final results are AMAZING!
My husband came up with the name “Spice Rack” Baked Wings because there are so many spices, it looks like we just emptied our spice rack when, in fact, we chose with a discerning palate! It took two batches but we settled upon a blend of spices that hits just the right sweet and spicy notes!
Even though the rub has a slightly sweet taste, there is only 1 teaspoon of brown sugar in the whole mixture! The addition of Saigon Cinnamon, ancho chili powder and sweet Hungarian paprika adds that additional sweet flavor profile that rounds it out and makes these fingerlicking good!
{Literally. I literally licked my fingers. #noshame}
Want to impress everyone at your next tailgate or football party? Bring these chicken wings.
Hand to God, they will think you’re a wing flavor master and nobody will miss the deep-fryer or the butter.
Heck you could bring them to Girl’s Night. Just make sure you invite me!
The recipe as written makes enough spices to coat the outside. I LOVED it, but my Husband would have preferred a little less. The good thing with spice rubs is that you can mix it up as written and then save the rest of the spice mix to use in a batch of Steak Chili or in a sealed jar for the next time!
Because there will be a next time.
P.S. This recipe calls for about 10 chicken wings. These can be mixed pieces, including drums or drumettes and flats. I made you a tutorial on butchering a whole chicken if you need it, and be sure to save your chicken breasts for my chicken with shallots recipe!
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Spice Rack Dry Rubbed Baked Chicken Wings
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken wings about 10 pieces
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon Hungarian sweet paprika
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- 1 teaspoon dried ancho chili pepper
- ½ teaspoon dried chipotle chili pepper
- ½ teaspoon dried mustard
- ¼ teaspoon Saigon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dark brown sugar packed
- ¾ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried red pepper flakes
- Chopped fresh cilantro for serving
- Blue Cheese Dressing completely optional for serving
Instructions
- Place a baking sheet or roasting pan on the middle rack of you oven and preheat to 350° with the pan inside.
- Mix together all dried spices from ground cumin to red pepper flakes in a small bowl. Set aside.
- Rinse and pat dry chicken wings with a paper towel, and place in a medium bowl.
- Drizzle chicken with 1 tablespoon olive oil and toss to coat. Sprinkle with spices to your preferred coating and toss to coat. I just used my hands. Easy.
- Let rest 15 minutes. [If you are pressed for time, then you can skip this step.]
- Place chicken skin side up on the pan and space them out at least 1.5 inches so that they don’t steam. Bake 20 minutes. Flip and then bake an additional 20 minutes.
- Flip one last time and broil for 3-5 minutes or until the outside is browned but not burned.
- Let rest a few minutes, if for no other reason than you don’t want to burn your mouth.
- Sprinkle with cilantro and serve.
Great recipiee! I personally enjoy dry wings. But what is fun is using the drippings to make a sauce that compliments the wings. Thanks for writing.
A few too many different flavors for me. As many times as I have tried baked wings they never come out crispy. Followed directions though. Next time cut back on some of the flavors.