Go Back
Baked dry rub chicken wings with lime, Japanese fusion potato salad and sweet chilli sauce

Dry Rub Baked Chicken Wings

Crispy, flavourful, and finger-licking good - these Dry Rub Chicken Wings are coated in a delicious blend of spices, a perfect balance of heat and crunch.
Print Recipe Pin Recipe
Cook Time 50 minutes
Resting Time 2 hours
Course Main Course, Side Dish, Snack
Cuisine American
Servings 2 servings
Calories 410 kcal

Equipment

  • Oven and wire rack / baking tray OR air fryer

Ingredients
  

  • 500 - 600 g chicken wings skin on
  • 2 tablespoon cooking oil any variety

For The Dry Rub Mix

  • 1 tablespoon shichimi togarashi or 1 tablespoon smoked paprika or cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 1 teaspoon turmeric *optional

Instructions
 

  • Mix 1 tablespoon shichimi togarashi (or 1 tablespoon smoked paprika or cayenne pepper), 1 tablespoon garlic powder, 1 teaspoon each of salt and pepper and 1 teaspoon of turmeric powder (optional)
  • Pour 2 tablespoons of cooking oil on the chicken wings and massage to coat all the wings with the oil
  • Sprinkle the dry rub mix over the chicken wings and massage to completely coat all the wings evenly with the dry rub
  • Set aside for at least 2 hours or preferably overnight in the fridge

Instructions for Oven Baking

  • Put the wings on a wire rack or a baking tray.
  • Preheat the oven to 160℃ (320 ℉) and bake the wings for 40 mins.
  • After 40 mins turn the heat up to 200℃ (400℉) and cook for another 3-5 minutes or until the skin is crispy.

Instructions for Air Frying

  • Preheat air fryer at 200℃ (400℉) for 5 minutes.
  • Spread the seasoned wings out evenly in the basket or tray of your air fryer. Air fry for 18 minutes, flipping after 10 minutes.

Serve

  • Drizzle with our sweet chilli sauce and serve with your choice of sides.

Video

Keyword Baked Chicken Wings, Chicken Wings, Dry Rub Wings