Dry Rub Chicken Wings

 

2 lbs. chicken wings

1 tablespoon olive oil

 

For the Dry Rub:

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

Kosher salt and fresh-ground pepper, to taste

1 teaspoon brown sugar

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

 

Preheat your oven to 400°F. Line a baking sheet with foil and place a wire rack on top. (This helps to keep the wings crispy by allowing air to circulate underneath.)

Pat the chicken wings dry with paper towels. This step is key to getting crispy skin.

Place the wings in a large bowl and toss them with the olive oil until coated.

In a small bowl, combine all the dry rub ingredients: smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, brown sugar, cumin, thyme, and oregano. Mix well.

Sprinkle the dry rub mixture over the wings, tossing to ensure each wing is well-coated.

Arrange the wings in a single layer on the wire rack on the prepared baking sheet.

Bake in the preheated oven for 35-45 minutes, flipping halfway through, until the wings are golden and crispy. (For extra crispiness, you can broil for an additional 2-3 minutes at the end, watching carefully to prevent burning.)

Remove from the oven and let the wings rest for a couple of minutes before serving. Enjoy them with your favorite dipping sauces, like ranch or blue cheese!

 

Air Fryer Option: Cook at 400°F for 20-25 minutes, flip the wings half-way through.