Dry Rub Chicken Wings (Print Version)

# Ingredients:

→ Chicken & Coating

01 - Around 2 pounds of wings (drumettes and flats)

02 - 1/3 to 1/2 cup plain flour—just enough to cover the pieces

→ Flavor Mix

03 - 2 teaspoons of light brown sugar

04 - 1 teaspoon smoky paprika

05 - 1 teaspoon of chili powder

06 - Half a teaspoon of garlic powder

07 - 1/2 teaspoon of onion powder

08 - Salt and ground black pepper as you prefer

09 - Non-stick olive oil spray

# Instructions:

01 - Give the wings a good pat-dry using paper towels before tossing them into a big bowl or sealing them inside a plastic bag.

02 - Mix the flour with the spices thoroughly. Make sure each wing is evenly covered—check for gaps and add more seasoning if needed.

03 - Fire up your oven to 375°F. Lay parchment paper on a baking tray, place the wings on top, and lightly mist them with olive oil.

04 - Cook them for about 20 minutes, then take them out, flip each piece, and give them another quick spray. Pop them back in for another 10 minutes or until golden, crispy, and 165°F inside.

# Notes:

01 - Regular paprika works fine, but smoked paprika brings a rich, deep flavor.

02 - For a bit of heat, try adding 1–1½ teaspoons of Cajun seasoning, cayenne, or a splash of Sriracha.

03 - Don’t skimp on the salt—flavors pop with proper seasoning.

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