I recently realized how much I miss the sound of crunch. Not just any crunch—this sharp, almost snappy noise when you bite into something perfectly crispy. Last weekend, I rubbed chicken wings with a mix I wasn;ts even complicated — just salt, pepper, smoked paprika, a pinch of cayenne, and a dusting of baking powder to boost that crunch. Tried them out and the aroma alone—nobody can resist that smoky scent mixed with cheeky hints of garlic powder. I wasn;t expecting to get this kind of satisfaction from something so simple. It’s like, what’s the point in complicated sauces when a dry rub makes the skin sing? No greasy mess, just a clean bite, a burst of heat, and that dry, satisfying crack. Honestly, it’s the kind of thing I want to keep tweaking, because I think I just found my new favorite way to do wings. Not sure if I;ll get tired of hearing that crunch all week.
Crispy Dry Rub Chicken Wings
Ingredients
Equipment
Method
- Pat the chicken wings dry with paper towels or a kitchen towel to remove excess moisture, which promotes crispiness. Measure and combine salt, black pepper, smoked paprika, cayenne pepper, and baking powder in a mixing bowl. Toss the wings thoroughly in the spice mixture until evenly coated.2 pounds chicken wings, 1 tbsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 0.5 tsp cayenne pepper, 1 tsp baking powder
- Preheat the oven to 425°F (220°C). Arrange a wire rack on a baking sheet and place the coated wings on the rack in a single layer, allowing air circulation for even crisping. Let the wings sit for about 10 minutes to allow the dry rub to set.2 pounds chicken wings
- Bake the wings in the preheated oven for approximately 40-45 minutes, turning once halfway through. The wings are done when the skin is golden brown and crispy, and you hear a sharp crack when biting into the skin.2 pounds chicken wings
- Remove the wings from the oven and transfer to a plate. Let them rest for 2-3 minutes to allow the crust to set further. Serve immediately for maximum crunch and flavor.2 pounds chicken wings
Sometimes I wonder how I ever made wings any other way. This dry rub thing might just stick around for a while. No more drowning in sauces, just pure, concentrated flavor and the best bite I;ve had in ages. Might even be good for nights when I want the opposite of a mess—just a plate and some crunch. Or maybe I;ll end up throwing more spices at it. Who cares? Sometimes, a crispy chicken wing is all you really need.