This is the first recipe that I'm super duper proud of, the first one that I shared, and the first one that has seen me make about eight pounds of chicken wings for me and my wifey over one weekend. No regrets.
Super easy. I love dry rub ribs and I love dry rub wings. Give me a little crispy, a little crunchy, and we are golden.
I wanted to make dry rub wings since having them at a lovely little restaurant near Nashville; The Dotted Lime. Amazing place; all gluten/allergen free, all the things that I haven't been able to eat for years without pooping our my colon the following day. Because I'm so hipster.
Anyway, this is simple. All you need is nearly a dozen spices and as many wings as you can fit in the oven.
You'll need as many chicken wings as you want, and some spices. I'll list those later - I'm not going to write them out twice if I don't need to.
I parboil them first, from frozen, since I can make sure they're cooked through - sometimes before they even make it to the oven.
Heat up some water and then once it's boiling, add as many wings as you want. It's how you boil things.
While they're boiling, do two things. First, preheat the oven to 450F.
Second, mix your spices.
One teaspoon of:
Garlic powder.
Salt.
One heaped half teaspoon of:
Cumin.
Chili powder.
Cayenne pepper.
Onion powder.
Paprika.
One heaped quarter teaspoon of:
Oregano (dried).
Thyme (dried).
Red pepper flakes.
Black pepper (ground).
Mixy mix them together until the colour is as uniform as you can get it.
After about 15 minutes - maybe 20 - of the wings boiling,take them out and pat them dry. Give them a little squeeze in paper towel, too, to get some more of the water out of the insidey bits. This'll make them get a little more crispy in the end.
Toss them in a little bit of olive oil and lay them out on some parchment paper.
Sprinkle the spice mix over them and pat the mix into them a little. Turn them over and repeat.
Put them on the rack on the tray (I like using the rack so that the bottoms don't get soggy. Soggy bottoms are the worst).
Put those in the oven for 25 minutes, take them out at that time, flip them, put them back in for another 6 or 7 minutes.
Then they're done! Amazing, super tasty dry rub wings. Wifey and I will easily make our way through three pounds of these at a time. No shame.
Super easy. I love dry rub ribs and I love dry rub wings. Give me a little crispy, a little crunchy, and we are golden.
I wanted to make dry rub wings since having them at a lovely little restaurant near Nashville; The Dotted Lime. Amazing place; all gluten/allergen free, all the things that I haven't been able to eat for years without pooping our my colon the following day. Because I'm so hipster.
Anyway, this is simple. All you need is nearly a dozen spices and as many wings as you can fit in the oven.
You'll need as many chicken wings as you want, and some spices. I'll list those later - I'm not going to write them out twice if I don't need to.
I parboil them first, from frozen, since I can make sure they're cooked through - sometimes before they even make it to the oven.
Heat up some water and then once it's boiling, add as many wings as you want. It's how you boil things.
While they're boiling, do two things. First, preheat the oven to 450F.
Second, mix your spices.
One teaspoon of:
Garlic powder.
Salt.
One heaped half teaspoon of:
Cumin.
Chili powder.
Cayenne pepper.
Onion powder.
Paprika.
One heaped quarter teaspoon of:
Oregano (dried).
Thyme (dried).
Red pepper flakes.
Black pepper (ground).
Mixy mix them together until the colour is as uniform as you can get it.
After about 15 minutes - maybe 20 - of the wings boiling,take them out and pat them dry. Give them a little squeeze in paper towel, too, to get some more of the water out of the insidey bits. This'll make them get a little more crispy in the end.
Toss them in a little bit of olive oil and lay them out on some parchment paper.
Sprinkle the spice mix over them and pat the mix into them a little. Turn them over and repeat.
Put them on the rack on the tray (I like using the rack so that the bottoms don't get soggy. Soggy bottoms are the worst).
Put those in the oven for 25 minutes, take them out at that time, flip them, put them back in for another 6 or 7 minutes.
Then they're done! Amazing, super tasty dry rub wings. Wifey and I will easily make our way through three pounds of these at a time. No shame.
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