These crowd-pleasing, perfectly seasoned wings are perfect for game day. They are intentionally unsauced, meant to be served with your favorites alongside - a little something for everyone.
Let’s make them!
Dry Rub Chicken Wings
Serves: 8–10
Ingredients:
- 4 pounds chicken wings, thawed
- 1 1/2 Tablespoons olive oil
- 2 Tablespoons 21 Seasoning Salute (Trader Joes), or Back of the Yards Seasoning (Spice House), or your favorite poultry seasoning
- 1 Tablespoon paprika (optional)
- 1 1/5 teaspoons Kosher salt (reduce if your poultry seasoning includes salt)
- 1/2 teaspoon Black pepper Freshly cracked
- 1/4 cup Italian flat leaf parsley Fresh, chopped
Instructions
- Pre-heat the oven to 375°F. Line your baking sheets with parchment.
- Add your thawed chicken wings to a large mixing bowl. Add olive oil, salt, pepper, and 21 Seasoning Salute (or your favorite poultry seasoning blend).
- Mix together (hands are your best tool here, tongs will work as well) and make sure all the wings are coated in oil and spices.
- Cover with a lid or plastic wrap and chill for at least 30 minutes, or in the fridge overnight if preparing ahead to allow the spices to absorb into the wings.
- Place the chicken wings on the lined baking sheets and spread out evenly, giving a bit of space between them to allow them to really cook and brown. If they are too crowded, they will steam and it will be tough to get them to crisp up.
- Bake for 35-40 minutes, then remove from the oven to turn each wing for even browning.
- Return to the oven for an additional 20 minutes or until golden brown.
- For a crispier skin, finish with a ~2 minute broil on high. Watch carefully so as not to burn them.
- Allow to cool for 5 minutes before serving. Finish with chopped herbs, such as Italian flat leaf parsley for some color if you like and your favorite dipping sauces.
For ways to serve these Dry Rub Chicken Wings and other appetizer favorites, visit: https://thehostnotes.com/dry-rub-chicken-wings/.
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