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baked chicken wing flats and drumettes with crisp browned skin coated in a dry reddish-brown spice rub on an ordinary plate, with no glaze, cheese or garnish
Melissa Hart

Dry Rub Baked Chicken Wings

A smoky cumin-and-paprika rub gives baked wings a dry finish that travels better than a sticky sauce. Mix the spices with the baking powder before coating the chicken so you don't leave concentrated patches on individual pieces. The small amount of sugar helps the surface brown. Keep the rack in the middle of the oven and watch the last few minutes, because dark spices can make a wing look finished before the skin underneath has crisped.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp aluminum-free baking powder not baking soda
  • 3/4 tsp fine salt
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp brown sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp ground coriander
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for rack

Method
 

  1. Heat the oven to 425°F and oil an oven-safe rack over a foil-lined rimmed pan. Pat wings very dry.
  2. Mix baking powder, salt, paprika, cumin, sugar, garlic powder, coriander and pepper, then toss evenly through the wings.
  3. Arrange wings on the rack with gaps and bake for 25 minutes. Turn each piece carefully.
  4. Bake for 25 to 35 minutes more until the skin is crisp and the thickest meat reaches at least 165°F. Lower heat to 400°F if the spice coating darkens too quickly.
  5. Rest uncovered for 5 minutes and serve as 4 appetizer portions.