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Dry Rub Chicken Wings

Ingredients

  • 3 pounds chicken wings, flats only

  • Terri’s Dry Rub (recipe below)

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Dry Rub: (used on other meats as well)

  • 1 tablespoon onion powder

  • ½ tablespoon ground black pepper

  • 1 ½ tablespoons garlic powder

  • 1 tablespoon ground sage

  • 1 tablespoon Italian seasoning

  • 1 tablespoon seasoning salt

  • ½ tablespoon dried parsley flakes

  • 4 tablespoon extra virgin olive oil (optional)

  • Add the olive oil if you want to make a thick herb paste to cover meats such as: pork shoulder, whole chicken, fish or steak.

Directions

I usually cook these delicious wings in an AIR FRYER; however, they can be cooked in the oven at a slightly higher temperature.​

  1. Combine the spices into a small bowl; stir to mix well.

  2. Add wings to the spice rub; stir with a spatula to coat well; set in fridge for 3-4 hours.

  3. Preheat oven to 425 degrees (if you are cooking them in the oven).

  4. Place a wire rack in the bottom of a 9x13 baking pan; spray with PAM; Place wings on the rack in a single layer.

  5. Bake 45-50 minutes, turning wings over at least once. The skin will start to crisp.

  6. Remove from oven and set on platter.

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