1. **Prepare the Wings**: If using whole wings, separate them into drumettes and flats. Pat them dry with paper towels to remove excess moisture.
2. **Make the Dry Rub**: In a bowl, combine all the dry rub ingredients. Mix well to ensure even distribution.
3. **Coat the Wings**: In a large bowl, toss the chicken wings with olive oil (if using) to help the rub adhere. Then, add the dry rub and mix until the wings are evenly coated.
4. **Marinate**: For best flavor, let the wings marinate in the fridge for at least 30 minutes, or up to overnight.
5. **Preheat Oven or Grill**:
– **Oven**: Preheat your oven to 425°F (220°C).
– **Grill**: Preheat your grill to medium-high heat.
6. **Cook the Wings**:
– **Oven**: Place the wings on a baking sheet lined with parchment paper or a wire rack. Bake for about 40-45 minutes, flipping halfway through, until crispy and golden.
– **Grill**: Grill the wings for about 20-25 minutes, turning occasionally, until they are cooked through and have nice grill marks.
7. **Serve**: Remove from heat and let rest for a few minutes. Serve with your favorite dipping sauces and enjoy!
### Tips:
– **Crispier Skin**: For extra crispy wings, broil them for an additional 2-3 minutes at the end of cooking.
– **Customize**: Feel free to adjust the spices to suit your taste. You can add more heat with additional cayenne or spice up the flavor with cumin or chili powder.
– **Storage**: Leftover wings can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Enjoy your flavorful and crispy dry rub chicken wings!
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