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  • Writer's picturePat Browne

Epic Dry Rubbed Chicken Wings

From Susan Lee-MacDonald: One of my favourite chicken wing recipes. Even kids like it. Full flavour but not spicy.

Ingredients EPIC DRY RUB:

  • ▢ 1/2 Tbsp ancho chile pepper

  • ▢ 1/2 Tbsp smoked paprika

  • ▢ 1/2 Tbsp onion powder

  • ▢ 1/2 Tbsp kosher salt

  • ▢ 3/4 Tbsp light brown sugar, packed

  • ▢ 3/4 tsp chili powder

  • ▢ 3/4 tsp paprika

  • ▢ 3/4 tsp cumin

  • ▢ 1/2 tsp garlic powder

  • ▢ 1/2 tsp cayenne pepper (less if you're worried about the heat level)

  • ▢ 1/2 tsp dried mustard powder

  • ▢ 1/4 tsp black pepper

  • ▢ 1/4 tsp dried oregano

  • ▢ 1/4 tsp dried ground thyme


  • ▢ 4 lbs chicken wings, thawed completely if using a frozen bag

  • ▢ 2 Tbsp vegetable or canola oil


  • Preheat oven to 400 F degrees. Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy duty sheet). Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.

  • Combine all dry rub ingredients in a small mixing bowl, set aside. In a large mixing bowl, add chicken wings and vegetable oil. Use a rubber spatula to toss gently to coat.

  • Sprinkle in about half to 2/3 of the dry rub mixture and use your hands to massage it into all of the chicken wings, coating evenly. Feel free to use all the dry rub, but for a coating like in the photos, 1/2-2/3 of the mixture does just fine.

  • Add chicken wings to prepared baking sheet and bake for 45 minutes.

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