Tender juicy baked chicken wings coated in a mouthwatering homemade dry rub. Quick and easy, naturally gluten-free and perfect for health-conscious eaters.
Preheat oven to 400 degrees F. Use the convection bake setting if your oven has one. Line a large sheet pan with aluminum foil and grease liberally; set aside.
Combine all dry rub ingredients in a small mixing bowl, set aside.
In a large bowl add about half of the dry rub mixture. Toss in 2 to 3 wings 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 the 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. We recommend baking them to 170 degrees F for ideal tenderness.
Reserve any unused dry rub and store in a tightly sealed jar with a lid.
If using frozen chicken wings, thaw them completely and pat them dry with a paper towel to prevent the wing from having too much moisture, which will produce a crispier wing.
Use aluminum foil to cover the baking sheet for easy clean-up.
Use a large bowl to toss the wings with the dry rub blend. It makes it easier to coat them.
Use the convection bake setting on your oven if you have one. This will circulate the hot air inside the oven and help the wings crisp up.
Although oil is recommended sometimes there may not be enough. If the wings stick allow them to cool a little before removing them from the sheet pan. Once cooled they should come right off.
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