Dry Rub Baked Chicken Wings Recipe - Extra Crispy in the Oven (2024)

FAQs

What is the secret ingredient to crispy wings? ›

Crispy Hack #1: Baking Powder

The most widespread trick on the internet involves sprinkling a little baking powder onto the wings before baking them.

Use paper towels to blot away any moisture, pressing firmly on the wings. The less moisture left in the skin, the more crispy your wings will be! Use Baking Powder. Baking powder will help ensure that your wings brown nicely and it also helps create that desired crispy coating.

For best results, bake the wings at 400°F for about 40-50 minutes. If the wings look extra fatty, add another 10 minutes of cooking time. Line the baking pan with parchment paper or foil for easier cleanup and better caramelization (if baking in sauce).

Our advice is to coat the wings just before serving them to avoid sogginess. Ever seasoned your chicken wings but the seasoning just hasn't stuck? The key to fully coated wings is flour! Before you toss the chicken in the sauce, coat them with your chosen bulk herbs and spices dry mix and a little flour!

Cornstarch. When you coat chicken wings in plain cornstarch mixed with a little kosher salt before baking, you are rewarded with ultra tasty, divinely crispy wings with zero metallic flavor.

Canola Oil

Benefits: With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.

It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won't taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!

To reap those benefits, simply combine one part baking powder with three to four parts kosher salt (about a teaspoon of baking powder per tablespoon of kosher salt will work), add some black pepper to taste, then sprinkle it evenly over the surface of the skin.

Baking at a high temperature ensures you get a golden outside while the inside remains moist and tender. For those looking for an extra crunch, a brief broil at the end of cooking can add an additional layer of texture to make your wings truly irresistible.

Bake the wings at 350 degrees for 1 hour, turning them over halfway through. This helps the skin crisp relatively quickly without drying out the inside.

Are wings better in oven or fried? ›

“Baked chicken wings are a healthier alternative to fried ones,” says dietitian Katie Rankell, director of the UCI Health Weight Management Program. She notes that a typical serving of fried wings — two pieces — will weigh in with 309 calories, 21 grams of fat and more than 1,000 mg of sodium.

It takes 40-50 minutes to bake chicken wings at 400°F, compared to 55-65 minutes at 350°F. Keep in mind that brined chicken wings will cook 20% faster. Use an instant-read thermometer to check the internal temperature in the thickest part of the wings . It should read 165°F (including carryover cooking and rest time).

You dip the wings into your seasoning, which can be any mixture of sweet, savory, spicy or umami spices. That step yields better flavor: A dry seasoning sticks a whole lot better to chicken wings than any marinade or sauce can. It's baked (or fried!) right in.

Dry rubs are ideal if you need a sear but works just as well when you smoke or slow cook. And finally, wet rubs are perfect if you are going the slow route for cooking.

Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C).

velveting in oil. There's a local place with the best wings I've ever had and I asked their process. They dry brine for a day or two and then bake them, and THEN deep fry them before doing the rubs or sauces. The results are so crispy but tender and juicy.

INGREDIENTS TIPS

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won't taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!

If you crank your oven to at least 450°F and position a rack in the top third (the hottest part) of your oven and slide some chicken in there skin-side-up, the skin will be crisp by the time the chicken is cooked through. To help it out, baste it a couple times while it roasts with pan-drippings, butter, or oil.