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Dry Rubbed Crispy Chicken Wings

This dish features chicken wings seasoned with a dry rub composed of cumin, paprika, and anise to create a flavorful crust. The wings are baked until crispy with skin that is golden and crackling, showcasing a tender interior with an irresistible crunch and burst of spicy, aromatic flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • 2 lbs chicken wings split into drumettes and flats
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp anise seed ground or crushed
  • to taste salt
  • 1 tbsp oil for coating wings

Equipment

  • Baking sheet
  • Wire rack
  • Mixing Bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
  2. In a small bowl, combine cumin, paprika, ground anise seed, and salt.
    1 tbsp cumin
  3. Pat the chicken wings dry with paper towels, then toss them in a mixing bowl with oil to coat evenly.
    1 tbsp cumin
  4. Sprinkle the dry rub mixture over the wings and toss thoroughly until each piece is well coated with spices.
    1 tbsp cumin
  5. Arrange the seasoned wings in a single layer on the wire rack, ensuring they are not overlapping.
  6. Bake in the preheated oven for about 40 minutes, flipping the wings once halfway through, until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C).