Are you craving crispy, flavorful chicken wings but want to skip the deep frying? Look no further than these Crispy Dry Rub Chicken Wings! This recipe delivers perfectly seasoned wings with a satisfying crunch, all without the need for a deep fryer. With a simple yet delicious dry rub seasoning, these wings are sure to be a hit at your next gathering or game day party. Let’s dive into the details and learn how to make these irresistible chicken wings!
Ingredients:
- 2 pounds of chicken wings (preferably drumettes/split wings)
- 1/3-1/2 cup of all-purpose flour (adjust quantity to fully coat the wings)
- 2 teaspoons of brown sugar or brown sweetener
- 1 teaspoon of smoked paprika
- 1 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
- Cooking oil spray (preferably olive oil)
Instructions:
Step 1: Prepare the Chicken Wings
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Dry Wings: Pat the chicken wings dry with paper towels to remove any excess moisture. This helps ensure that the dry rub adheres well to the wings.
- Coat with Flour: In a large mixing bowl, combine the all-purpose flour with salt and pepper to taste. Toss the chicken wings in the seasoned flour until they are evenly coated.
Step 2: Make the Dry Rub Seasoning
- Mix Ingredients: In a small bowl, combine the brown sugar (or sweetener), smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Step 3: Season the Chicken Wings
- Apply Dry Rub: Sprinkle the dry rub seasoning evenly over the coated chicken wings, ensuring that each wing is thoroughly seasoned.
Step 4: Bake the Wings
- Arrange on Baking Sheet: Place the seasoned chicken wings on the prepared baking sheet, spacing them apart to allow for even cooking.
- Spray with Cooking Oil: Lightly spray the chicken wings with cooking oil spray. This helps them achieve a crispy texture in the oven.
- Bake: Bake the chicken wings in the preheated oven for 45-50 minutes, or until they are golden brown and crispy, flipping halfway through the cooking time for even browning.
- Serve: Once cooked, remove the chicken wings from the oven and let them cool slightly before serving. Enjoy them hot with your favorite dipping sauces or sides.
Cook Notes and Variations:
- Air Fryer Method: If you prefer, you can cook these chicken wings in an air fryer for a faster cooking time and even crispier results. Simply follow the same instructions for coating and seasoning the wings, then cook them in the air fryer at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through.
- Spice Level: Adjust the amount of chili powder in the dry rub seasoning to control the level of spiciness. For a milder flavor, reduce the amount of chili powder, or omit it altogether for a non-spicy version.
- Sweet and Savory: Experiment with different sweeteners in the dry rub, such as maple syrup or honey, to add a touch of sweetness to the savory seasoning blend.
Keto and Low-Carb Versions:
Keto Version:
To make a keto-friendly version of these Crispy Dry Rub Chicken Wings, consider the following adjustments:
- Flour Substitute: Replace the all-purpose flour with almond flour or coconut flour to keep the carb count low.
- Sweetener Options: Use a keto-friendly sweetener such as erythritol or stevia in place of brown sugar to maintain the sweetness without adding carbs.
- Check Seasonings: Ensure that all seasonings used in the dry rub are keto-friendly and free of added sugars or starches.
Low-Carb Version:
For a low-carb version of these chicken wings, try the following modifications:
- Flour-Free Option: Skip the coating of flour altogether to reduce the carb content. The dry rub seasoning will still add plenty of flavor and texture to the wings.
- Use Low-Carb Sweeteners: Opt for low-carb sweeteners like monk fruit or xylitol in place of brown sugar for a sugar-free dry rub.
- Serve with Low-Carb Dipping Sauces: Pair the wings with low-carb dipping sauces such as ranch dressing or a sugar-free barbecue sauce to keep the overall carb count in check.
In conclusion, these Crispy Dry Rub Chicken Wings are a delicious and satisfying alternative to traditional fried wings. With a flavorful seasoning blend and a crispy oven-baked finish, they offer all the taste and texture you crave without the need for deep frying. Whether you’re hosting a party, watching the game, or simply looking for a tasty snack, these wings are sure to please. Plus, with options for keto and low-carb versions, they can accommodate a variety of dietary preferences. So, give this recipe a try and enjoy crispy, flavorful chicken wings right from your own kitchen!
Frequently Asked Questions (FAQs)
Q: Can I use chicken drumettes instead of wings? A: Yes, you can use chicken drumettes or even chicken wingettes in place of whole wings for this recipe. Simply adjust the cooking time as needed to ensure they are cooked through.
Q: Can I make these wings in advance and reheat them later? A: While these wings are best enjoyed fresh out of the oven for optimal crispiness, you can make them in advance and reheat them later. Simply store the cooked wings in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Q: Can I use different seasonings in the dry rub? A: Absolutely! Feel free to customize the dry rub seasoning to your taste preferences by adjusting the spices and seasonings used. You can experiment with different herbs, spices, and flavorings to create your own unique blend.
