Cooktop Cove: These dry-rub chicken wings are a snap to make
By Emily Monaco
For a recipe that's full of flavor but that couldn't be simpler, look no further than these chicken wings. Tossed with a flavorful dry rub and baked in the oven, the perfectly spiced wings become crispy. The recipe below is the obvious choice for any game-day party or quick and easy weeknight dinner.
The recipe makes slightly more dry rub than you will need for the wings. Consider mixing up an even bigger batch of rub to keep on hand to season other dishes. Sprinkle it on the skin of a broiler chicken, dredge the outside of a pork roast, or toss it with veggies before roasting. However you use it, it will add tons of flavor and a hint of spice.
Dry-rub chicken wings
4
15 minutes
45 minutes
1 hour
1 tablespoon brown sugar
1 tablespoon sweet paprika
½ tablespoon smoked paprika
½ tablespoon onion powder
½ tablespoon salt
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon ground coriander
¼ teaspoon black pepper
2 pounds chicken wings
1 tablespoon neutral oil
Preheat the oven to 400 F. Combine all of the dry-rub ingredients in a small jar, and shake to combine.
In a large bowl, combine the chicken wings and oil. Toss well.
Sprinkle about ¼ to ⅓ of the dry rub onto the chicken wings, and toss well to coat. Add more as desired.
Place the chicken wings in an even layer on a wire rack sprayed with cooking spray. Place over a foil-lined sheet pan and roast for 45 minutes.