4poundschicken wingscut into drumettes and wingettes
oil or cooking sprayto grease baking sheet
Chicken Wing Dry Rub
2 tablespoons sweet paprika
1/2 teaspooncayenne pepper
1 tablespoongarlic powder
2 teaspoonsblack pepper
Preheat oven to 400 degrees F. Line a large sheet pan with aluminum foil and grease; set aside.
Combine all dry rub ingredients in a small mixing bowl, set aside.
Cut the wings into drumettes and wingettes, if needed. In a small bowl add about half of the dry rub mixture. Toss in 2 to 3 drumettes and wingettes at a time. Coat evenly with the rub. Remove the coated wings and place them to the prepared baking sheet in a single layer, not touching. Repeat until all of the chicken wings are coated with dry rub.
Bake the wings in the preheated oven for 20 minutes. After 20 minutes, take the wings out and flip them over. Return the sheet of wings to the oven and bake for an additional 20 minutes or until the wings are at 165 degrees F when checked by an instant-read thermometer and are crispy and golden brown.
Reserve any unused dry rub and store in a tightly sealed jar with a lid.For extra crispy wings, bake an addition 5 to 10 minutes, but use caution! Many feel that cooking the wings longer make them crispier and that is try, but you are also drying out the meat. Be careful about overcooking the wings.
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