Dry Rub Chicken Wings Recipe

Name: Dry Rub Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs Chicken Wings; 1 tbsp Granulated Garlic; 1 tbsp Cayenne Pepper; 1 tbsp Dry Mustard; 1 tbsp Cracked Black Pepper; 2 tsp Ground Cumin; 2 tbsp Olive Oil; 4 tbsp Butter; 2 tbsp Dry Rub; 12 oz Hot Pepper Sauce; 1 tbsp Apple Cider Vinegar

Servings: persons

4 lbs Chicken Wings
1 tbsp Granulated Garlic
1 tbsp Cayenne Pepper
1 tbsp Dry Mustard
1 tbsp Cracked Black Pepper
2 tsp Ground Cumin
2 tbsp Olive Oil
4 tbsp Butter
2 tbsp Dry Rub
12 oz Hot Pepper Sauce
1 tbsp Apple Cider Vinegar

1
Combine all dry rub spices in a large bowl. Reserve 2 tablespoons of the mixture. Add the wings to bowl and mix thoroughly. Cover and refrigerate for at least an hour.
2
Preheat oven to 375 degrees F.
3
Line a baking sheet with parchment paper. Lay all wings flat on the baking sheet and bake for an hour turning halfway through.
4
When the wings are almost done, melt the butter and then add other sauce ingredients.
5
When ready to serve, add the wings to a large serving bowl, pour sauce over the wings and toss.
6
Weigh the chicken into four equal portions. Save two of them for eating as leftovers tomorrow night. Enjoy the other two together tonight!

962

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lbs Chicken Wings, 1 tbsp Granulated Garlic, 1 tbsp Cayenne Pepper, 1 tbsp Dry Mustard, and more.

Yes, Dry Rub Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry Rub Chicken Wings

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