Crispy Oven-Baked Wings with a Sweet Spice Rub
Properly crispy wings without a fryer. The trick is baking powder and a two-stage bake, low then high. Seasoned with a sweet, smoky homemade spice rub.
1 hr 15 mins
Easy
Serves 4
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Nutrition per serving
480
Calories
38g
Protein
8g
Carbs
32g
Fat
Ingredients
- 2 lb (900g) chicken wings, split into flats and drums, tips removed
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- 2 tablespoons homemade sweet spice rub (below)
- ½ cup brown sugar
- 2 tablespoons ground cumin
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground black pepper
- 2 teaspoons ground celery seed
- 2 teaspoons cayenne pepper
How to make it
1. Mix the seasoning Stir everything for the sweet spice rub together and store it in a jar.
2. Dry the wings Pat the wings as dry as you possibly can with kitchen paper. Wet skin steams, dry skin crisps.
3. Coat Toss the wings in a big bowl with the baking powder, salt and 2 tablespoons of the seasoning until evenly coated. If you have time, leave them uncovered on a rack in the fridge overnight. They'll be even crispier.
4. Low bake Heat the oven to 250°F (120°C). Spread the wings on a lightly oiled baking sheet with space between them. Bake for 30 minutes, then flip.
5. High bake Turn the oven up to 425°F (220°C) and bake for another 30 minutes until the skin is deep golden and crisp and the meat is cooked through. A minute or two under the broiler at the end if you want them darker.
Serve with
On their own, or tossed in your favourite wing sauce. Celery, carrots and a blue cheese or ranch dip on the side.
Good to know
- Baking powder only. Baking soda will taste metallic
- The sugar in the rub caramelises, so keep an eye on them in the last 10 minutes
- Doubles easily for a crowd. Use two trays rather than crowding one
Cooking ability level
Photos
