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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 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.
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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 these dry rub chicken wings. Although some folks do eat them, the wing tip is best 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.
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.
Just take a look at the recipe video…
Oven Baked Spicy Chicken Wings Recipe Video
Spicy Dry Rub Chicken Wings – Oven Baked Recipe
Spicy Dry Rub Chicken Wings – Oven Baked
Ingredients
- 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
Instructions
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Dry wing pieces with paper towels to remove excess liquid.
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Place wings in a large bowl and rub olive oil evenly into each piece.
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Combine all seasonings in a bowl.
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Sprinkle half of the season mix onto the chicken wings and rub in. Flip wings and sprinkle remaining half onto wings and rub in.
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Place rack over shallow baking pan with sides (line pan with foil for easy cleanup). Place seasoned wings on rack.
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Bake at 350 degrees °F for 20 minutes, flip each wing, then bake for an additional 10 minutes.
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Turn oven broiler on low and broil for another 10 minutes.
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Remove from oven. Serve with celery and blue cheese dressing if desired.
Recipe Notes
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
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Marci says
Just made these today for the Superbowl…Absoultely delicious!!
Lisa says
Glad they worked out for you Marci!
Colbert says
Just tried this recipe using chicken breast strips instead of wings. DELICIOUS.
Lisa says
Sounds yummy and easier to eat!
Elizabeth says
About to flip them here pretty soon. Hopefully they taste as good as they smell! Thanks for the recipe!!
Lisa says
Hope they worked out Elizabeth!
William says
Best rub I have ever had. Made the chicken wings 3 times now,every one loves them. I mix all the spices and then put them in a shaker. Put chicken on rack and then shake spices over top and again when I turn the chicken.
Lisa says
Using a shaker is a great idea!
Jocelyn R says
Hi there! Just came across this recipe and will try it tonight! My question is, are the wings frozen at the time that you put on the dry rub? Or do you use thawed wings?
Thanks!
Lisa says
I used fresh wings, not frozen. You might be able to adjust the cooking time to use them frozen, though.
Elba O says
I made these for Super Bowl Sunday. They were a hit! Making them again, tonight, while we watch the Oscars. Thank you for sharing 🙂
Lisa says
Thanks for writing in Elba! Glad they went over so well!
KalynsKitchen says
Good Morning! Just letting you know that I featured this recipe (and another one from your site) in a round-up of 50+ Low-Carb and Gluten-Free Superbowl Appetizer Recipes. Hope a lot of people will click over from my site and check it out!
Lisa says
Thank you! I’ll give the round-up a share.
Geni says
Instead of baking the wings, try grilling them… I discovered this years ago and now always grill my wings instead of frying. Use medium to low heat to keep them from burning.