Spicy Dry Rub Chicken Wings
These spicy dry-rubbed chicken wings and bursting with flavors, while the meat is juicy and tender. They're perfect for a night in, or to bring to a party.
Servings: 6
Calories: 206kcal
Equipment
Ingredients
- 2 lbs Chicken wings
- 1 tbsp Avocado oil optional
Chicken Dry Rub
- 2 tbsp Smoked paprika
- 3 tsp Cayenne pepper optional
- 2 tsp Chili powder
- 1 tbsp Black pepper
- 1.5 tbsp Garlic powder
- 2 tsp Onion powder
- 1.5 tbsp Natural Ancient sea salt
- 1.5 tsp Italian seasoning
- 1.5 tsp dried thyme
Instructions
To Marinate (or Dry Brine) the Wings:
- Add all the seasonings to a bowl, and mix to combine.
- Place chicken in a ziploc bag with 1/4 cup of the spicy dry rub. You can store the rest in a mason jar. Add the avocado oil if you're using it.
- Shake the bag so that the mix coats the chicken evenly.
- Store in the refrigerator for at least four hours, ideally overnight.
Before Cooking:
- Remove chicken from refrigerator and allow to come near room temperature (30 minutes).
Cooking in the Oven:
- Preheat the oven to 425 degrees
- Line a cookie sheet with parchment paper. Place the chicken wings on the paper and space them evenly.
- Cook for 20-25 minutes per side.
Cooking in the Air Fryer:
- Place the chicken wings in the air fryer basket.
- Turn the air fryer temperature to 400 degrees.
- Cook for 15 minutes per side.
Video
Notes
Store in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat in a 350F oven for about 15 minutes.
You will only use some of the dry rub. Be sure to store to rest to use in recipes like my air fry chicken thighs, dry rub chicken breasts, dry rub chicken legs, or air fryer chicken tenders.
Nutrition
Calories: 206kcal | Carbohydrates: 5g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 1819mg | Potassium: 266mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1907IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg