Chicken Wing Week: Day 3 - Mexican Dry Rub Wings

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Mexican Dry Rub Wings

This recipe makes enough dry rub for about 24 wings!

Ingredients:

  • 2 TB chili powder (feel free to add more if you want them spicy!)

  • 1 TB garlic powder

  • 1 TB onion powder

  • 1 TB cumin powder

  • 1 TB coconut sugar (or brown sugar)

  • 1 tsp kosher salt

  • about 2 dozen traditional bone-in chicken wings (about 4 #)

  • Helpful tools: wire rack that fits inside your baking sheet, tongs, aluminum foil, and a meat thermometer.

Directions:

  1. In a large mixing bowl, mix all of your spices well to create your dry rub. Add your wings and coat them evenly in the dry rub. Cover your bowl and put in the refrigerator to marinate for 30-60 minutes.

  2. About 5 minutes before your marinading is over, preheat your oven to 425 degrees F. Cover your baking sheet with a layer of aluminum foil and place your wire rack on top. NOTE: If you don’t have a wire rack, that’s ok too! You’ll just need to flip your wings half way through the baking time. The wire rack allows for better air circulation and crispier, evenly cooked wings.

  3. Remove your chicken wings from the fridge and lay them on your wire rack for 25 minutes at 425 degrees F. If you don’t have the wire rack, make sure you flip the wings halfway through this 25 minute cooking time.

  4. Remove the wings from the oven and turn the oven onto broil. This is the part that is magical for the crispy skin, but you must keep a close eye on it since everyone’s oven is different, and broiling happens quickly. In my oven, I broil for 2 minutes on each side, with the wings on the top rack. They should be close to the broiler but not touching ANY flames. Therefore, they broil for 4 minutes total.

  5. It’s important to measure the temperature of your wings to make sure they are cooked throughout and at least 165 degrees F. If you prefer a drier wing, you can take them up to 175-180 degrees F. This part you can adapt to your preferences.

I hope you enjoy this wing recipe and stay tuned to the rest of CHICKEN WING WEEK! Make sure you head to Margie’s blog <<click here>> to check out her Thai Curry Dry Rub Wing recipe from yesterday. I’ll be back tomorrow with new flavors!

Have a great day,

Andrea