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Chicken wings are the ultimate crowd-pleaser, whether you’re hosting a game-day gathering, throwing a backyard barbecue, or indulging in a solo snack fest. These Glazed Dry Rub Chicken Wings strike the perfect balance between crispy, sweet, and spicy. Coated with a flavorful dry rub and finished with a sticky glaze, these wings will have everyone licking their fingers in delight!

Why You’ll Love This Recipe

The beauty of this recipe lies in its versatility. The dry rub imparts bold flavors, while the glaze elevates the wings with a touch of sweetness and heat. Plus, these wings are oven-baked to crispy perfection—no need for messy frying! Let’s dive into the details to help you make the ultimate chicken wings that will keep everyone coming back for more.

Ingredients

the Dry Rub:

  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon brown sugar

the Glaze:

  • â…“ cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sriracha (optional for extra heat)
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

the Wings:

  • 2 pounds chicken wings (split into flats and drumettes)
  • 2 tablespoons olive oil

Instructions

1: Preheat the Oven

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack lightly with cooking spray to prevent sticking.

2: Prepare the Dry Rub

  1. In a small bowl, mix all the dry rub ingredients together until well combined.
  2. Pat the chicken wings dry with paper towels. This step is crucial for achieving crispy skin!
  3. Toss the wings in olive oil, then sprinkle the dry rub evenly over them. Use your hands to massage the seasoning into every nook and cranny.

3: Bake the Wings

  1. Arrange the wings in a single layer on the wire rack. Make sure they aren’t touching to allow proper airflow.
  2. Bake for 35-40 minutes, flipping halfway through. The wings should be golden brown and crispy. If needed, broil them for 2-3 minutes to add extra crispiness.

4: Make the Glaze

  1. While the wings bake, prepare the glaze. In a small saucepan, combine honey, soy sauce, apple cider vinegar, sriracha (if using), and minced garlic.
  2. Heat the mixture over medium heat until it begins to simmer. If you prefer a thicker glaze, stir in the cornstarch slurry and let it cook for another minute or two.

5: Glaze the Wings

  1. Remove the baked wings from the oven and transfer them to a large mixing bowl.
  2. Pour the glaze over the wings and toss until they are evenly coated.
  3. Place the glazed wings back on the wire rack and bake for an additional 5-7 minutes. This will help the glaze caramelize and stick to the wings.

Tips for the Best Chicken Wings

  1. Pat the Wings Dry: Removing excess moisture ensures the rub adheres well and the skin crisps up.
  2. Use a Wire Rack: Elevating the wings allows air to circulate underneath, creating even crispiness.
  3. Don’t Overcrowd: Give the wings space on the baking rack to avoid steaming.
  4. Customize Heat Levels: Adjust the cayenne pepper in the rub and sriracha in the glaze to suit your spice tolerance.
  5. Flip for Even Cooking: Flipping halfway ensures both sides are evenly crisp.

Storage Instructions

If you have leftovers (a rare occurrence!), here’s how to store them:

  • Refrigerator: Place cooled wings in an airtight container. They’ll stay fresh for up to 3-4 days.
  • Freezer: For longer storage, freeze the wings in a freezer-safe bag for up to 3 months.
  • Reheating: Reheat in a 375°F oven for 10-15 minutes to restore crispiness. Avoid microwaving as it can make the skin soggy.

Variations

  1. Buffalo-Style: Swap the glaze for your favorite buffalo sauce for a classic hot wing experience.
  2. Asian-Inspired: Add sesame oil and ginger to the glaze, then garnish with green onions and sesame seeds.
  3. Smoky BBQ: Use a barbecue sauce glaze and add smoked paprika to the dry rub for a smoky twist.
  4. Lemon Pepper: Skip the glaze and sprinkle the wings with lemon zest and cracked black pepper before serving.

Nutrition Details (Per Serving)

  • Calories: 240
  • Protein: 18g
  • Fat: 12g
  • Carbohydrates: 15g
  • Sugar: 10g
  • Sodium: 520mg

Note: Nutritional values may vary based on portion sizes and specific ingredients used.

FAQ

Can I make these wings ahead of time?

Yes! You can season and bake the wings in advance, then glaze and reheat them just before serving. This is a great time-saver for parties.

Are these wings spicy?

The spice level is moderate but adjustable. If you’re sensitive to heat, reduce or omit the cayenne and sriracha.

Can I air fry the wings instead of baking them?

Absolutely! Cook the wings in an air fryer at 375°F for 20-25 minutes, shaking the basket halfway through. Finish them with the glaze as directed.

What can I serve with these wings?

These wings pair wonderfully with celery sticks, ranch or blue cheese dressing, and a side of coleslaw or potato wedges.