Best Dry Rub for Chicken Wings
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 483
- Total Fat
- 33
- Saturated Fat
- 9
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 40
- Cholesterol
- 252
- Sodium
- 567
- Total: 2 hr (includes brining time)
- Active: 15 min
Ingredients
2 tablespoons distilled white vinegar
1 tablespoon kosher salt
3 pounds chicken wing segments (flats and drumettes)
Nonstick cooking spray, for the wire racks
2 tablespoons light brown sugar
1 tablespoon aluminum-free baking powder
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground chipotle
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Directions
- Combine the vinegar and salt in a large bowl and stir to dissolve the salt. Add the wings and toss to coat in the vinegar mixture. Brine in the refrigerator for about 1 hour.
- When ready to cook, remove the wings from the refrigerator. Position 2 oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Set 2 wire racks over 2 parchment-lined baking sheets. Spray the wire racks with cooking spray.
- Combine the brown sugar, baking powder, chili powder, smoked paprika, black pepper, chipotle, garlic powder and onion powder in a small bowl. Sprinkle over the wings and toss well to coat the wings evenly in the spice mixture.
- Divide the wings between the 2 prepared racks and roast, flipping the wings and rotating the sheets from top to bottom after 20 minutes. Continue to roast, flipping the wings again, until crisp and tender, 20 to 30 minutes more depending on the size of the wings. Serve immediately.