Tired of wings drenched it hot sauce? This recipe for spicy dry rub chicken wings uses a seasoned blend of ground dried peppers instead.
I really like hot Buffalo wings and dry chicken wing rubs 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 chicken wings was pretty hot and spicy so I toned down the cayenne pepper so the other members of my family would eat them.
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.
You can use whole chicken wings if you prefer like in the Easy Baked Teriyaki Wings recipe. But I like to separate them at the joints because it’s easier to eat that way.
The tip of the chicken wing is usually discarded, leaving the drumette and wingette for these dry rub chicken wings.
Although some folks do eat them, the wing tip is best saved for making chicken stock.
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.
It is best to spray the rack with a cooking oil unless you have one that is non-stick.
But I find that it’s usually not a problem if a little bit of the chicken sticks to the rack as it usually comes right off.
For even browning, you’ll also want to make sure you flip the wings in the middle of the baking time.
For the chicken wing seasoning, 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 spicy chicken wings blend to suit your own taste.
Most of my family doesn’t like spicy wings so I have to cut back on the hotter spices when making the recipe to share with them. Otherwise, these wings would be as hot as fire.
Not only are these wings easy and delicious, they are also Whole30 and paleo friendly. My family loves them and I love how quick they are to prepare.
They make a wonderful appetizer for hanging out with friends on game day. I’ve also made them for outdoor parties as they are a fantastic finger food.
To see just how simple this recipe is, take a look at the video below…
Spicy Dry Rub Chicken Wings – Oven Baked Recipe
Spicy Dry Rub Chicken Wings – Oven 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