These simple-to-make dry rub chicken wings are generously seasoned with a Cajun-inspired spice mix and lightly misted with olive oil before baking to perfection. They emerge from the oven with a delightfully crispy exterior, while remaining succulent and juicy on the inside, seasoned with just the right level of spice. Perfect for serving as a hearty main course, or as tasty appetizers or finger foods, these wings are sure to please.
Ingredients
- 2 lb chicken wings drummettes, splits wings
- ½ cup flour all-purpose or gluten-free
- 1 ½ tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- 1 teaspoon ground pepper
- 2 tablespoons olive oil as a spray or liquid and a pastry brush.
- Parsley or green onion for garnish
- Optional: You can drizzle with lemon juice after baking for some tang.
Instructions
- Preheat the oven to 375 F | 190 C. Line a baking tray with parchment paper.
- Pat dry chicken wings with kitchen paper. Place chicken in a large bowl or a plate.
- In a small bowl, combine the flour, sugar and all the spices. Add on the chicken and coat each side well with the spices.
- Lay chicken in a single layer on the baking tray. Spray the chicken with olive oil or brush lightly using a pastry brush. Bake for 20 minutes then flip the chicken on the other side and bake for 10 minutes.
- Remove, garnish with parsley or green onion and serve.
Nutrition
Calories: 418kcal | Carbohydrates: 18g | Protein: 24g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1263mg | Potassium: 261mg | Fiber: 1g | Sugar: 5g | Vitamin A: 548IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
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