Baked Dry Rub Chicken Wings

Facebooktwittergoogle_pluspinterestmail

I’m on a low carb diet right now and I’m allowing myself to have wings once a week.  I love our authentic (we are from Buffalo) Buffalo Wing Recipe, but I didn’t have any hot sauce so I had to “WING” it.  In other words, use what I have.  In addition…I am tired of clogging my arteries with butter, it scares me, so I opted for olive oil.  But you’re saying, “Wait a minute.  Aren’t these supposed to be ‘BAKED DRY RUB CHICKEN WINGS’?  Why the need for oil?”  Why yes, they are, but the oil helps keep the dry rub on the wings.  It also adds excellent flavor/texture.

I should also mention that my Dad suggested adding the vinegar and he has been baking wings for years and years.  He was so right.  The flavor the olive oil, vinegar, and spices add to these better for you baked wings is amazing.  I had everyone chowing these wings down immediately saying “Ohhh, man these are good”.

Lastly, you will not find exact measurements of the spices below because you have to get them where you want them, and everyone is different.  I suggested a starting point, and then you can adjust according to your pallet, or your person.  For example, for my teen I skipped the red pepper.  For my husband, I added a ton of red pepper.

Oh wait…here’s my last thing.  Don’t be afraid.  You can’t screw these up.  Have fun with it.

These Baked Dry Rub Chicken Wings are so good, and I had everything I needed. I'm making more tonight! The chef is from Buffalo so she knows her wings.

This delicious wing recipe is easy with no mess! The chef is from Buffalo so she knows her wings.

Baked Dry Rub Chicken Wings

Baked Dry Rub Chicken Wings

Ingredients

  • 1 large bag of frozen chicken wings (keep frozen)
  • garlic red wine flavored vinegar (plain white or red will due)
  • olive oil
  • Lawry's seasoned salt
  • paprika
  • garlic salt
  • red pepper (use sparingly)
  • salt & pepper

Instructions

  • Bake wings in 375 degree oven on a foil lined cookie sheet for 45-60 minutes depending on how crispy you like them. I baked mine for 1 hour. When wings are finished baking, use tongs to drain them on a paper towel. While they are still hot (or warm), add all the wings to a glass bowl that has a secure cover. Drizzle olive oil over wings (approx. 3 tablespoons). Shake vinegar over wings (approx 3 tablespoons). Sprinkle the remaining spices over wings to taste. The more you use, the stronger they will be. I used 1 teaspoon each, except I skipped the red pepper. Cover bowl and shake the wings up well. Open it up, try one and see if you want more spices. Adjust it to your taste. Serve hot, room temperature, or cold with a side of bleu cheese & celery. YUM.
  • Recipe Management Powered by Zip Recipes Plugin
    http://redheadcandecorate.com/2017/01/baked-dry-rub-chicken-wings/

    Here’s the Buffalo Wing Recipe, too!

    Facebooktwittergoogle_pluspinterestmail Tags: , , , , , Posted by

    2 Responses

    1. Cindy says:

      These sound great. Love smoked Paprika

      Cindy

    Leave a Reply

    MENU