Tired of wings drenched it hot sauce? This recipe for dry rub hot wings uses a seasoned blend of dry ground peppers which can be made as hot as you like.
I really like hot Buffalo wings and as long as there is no traditional breading, they are super low in carbs. I prefer to bake wings rather than fry them as I try to stay away from deep fried foods.
It’s really easy to cook chicken wings in the oven. For this recipe, I wanted to try a dry rub spice on the wings instead of the regular hot sauce.
I experimented with a couple different blends and decided on this moderately hot version even though I am a fan of the hotter spice mix. My initial batch of dry rub hot wings was pretty hot and spicy so I toned down the cayenne pepper so the other members of my family would eat them.
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I don’t like disjointing chicken wings so I buy them already separated into the wingette and drumette pieces if available. Otherwise, you have to twist each joint area and then cut through with a sharp knife to separate the whole wing into three smaller pieces.
The tip of the chicken wing is usually discarded, leaving the drumette and wingette for hot wings, although some folks do eat them. The wing tip could also be saved for making chicken stock.
As with my baked coconut flour chicken tenders, I use a regular baking rack to lift the chicken pieces off the pan. This allows them to crisp up in the oven. I’ve found that putting the pieces directly on the pan can cause sticking as well as some softness. I also turn the broiler on for the last ten minutes of baking which helps to crisp the outside of each piece.
I used spices that I normally have in the pantry to make the recipe simple. You may want to add ground Chipotle pepper powder, but since I didn’t have that, I used chili powder instead.
I thought it might give the wings a Mexican flavor, but it didn’t. The smoked paprika adds a little sweet pepper taste and the cayenne provides the heat.
For a milder spice, use less cayenne or use more if you like it hotter. Feel free to adjust the spice blend to suit your own taste.
Dry Rub Hot Wings – Baked
- 2 pounds chicken wings about 20 wingettes & drumettes
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 tablespoon sweet smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper more for hotter wings
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
Dry wing pieces with paper towels to remove excess liquid.
Place wings in a large bowl and rub olive oil evenly into each piece.
Combine all seasonings in a bowl.
Sprinkle half of the season mix onto the chicken wings and rub in. Flip wings and sprinkle remaining half onto wings and rub in.
Place rack over shallow baking pan with sides (line pan with foil for easy cleanup). Place seasoned wings on rack.
Bake at 350 degrees °F for 20 minutes, flip each wing, then bake for an additional 10 minutes.
Turn oven broiler on low and broil for another 10 minutes.
Remove from oven. Serve with celery and blue cheese dressing if desired.
Makes 5 servings
Nutrition per serving: 444 calories, 32.2g fat, 857.2mg sodium, 3.4g carbs, 1.4g fiber, 2g net carbs, 34g protein