Crispy Dry Rub Chicken Wings—The Unexpected Joy of a Single Spicy Crunch

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

This dish features chicken wings coated with a dry spice rub that includes salt, pepper, smoked paprika, cayenne, and baking powder. The wings are baked until the skin is crispy and golden, resulting in a crunchy exterior and juicy interior with a smoky, spicy aroma.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pounds chicken wings drumettes and flats
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 0.5 tsp cayenne pepper adjust to taste
• 1 tsp baking powder helps crispiness

Equipment

• Baking sheet
• Wire rack
• Mixing Bowl
• Measuring spoons
• Kitchen towel or paper towels

Method

 

1. 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
2. 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
3. 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
4. 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.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.