Printable Desert Heat Dry Rub Chicken Wings Recipe Card
Get ready to spice up your taste buds with Buffalo Wild Wings' mouthwatering Desert Heat Dry Rub Chicken Wings! These flavorful wings are the perfect combination of sweet, smoky, and spicy, and will always leave you wanting more.
Servings: 4
Ingredients
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground mustard
- 1 tsp cayenne pepper, optional for extra heat
- 1 tbsp vegetable oil
- 2 lb chicken wings, fresh or frozen
Instructions
Prepare the Dry Rub:
- In a mixing bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, oregano, cumin, ground mustard, and cayenne pepper. Mix well to ensure all the spices are evenly incorporated.
Marinate the Chicken Wings:
- Pat the chicken wings dry with paper towels to remove excess moisture, then place them in a large mixing bowl.
- Add the vegetable oil and toss the wings to coat them evenly.
- Sprinkle the prepared dry rub over the wings, ensuring each wing is thoroughly coated. Toss the wings to evenly coat them all.
- Cover the bowl and let the wings marinate for at least 15 minutes, or longer for a more intense flavor (up to 24 hours in the fridge).
Bake the Wings:
- Preheat the oven to 400°F (200°C).
- Line a baking tray with parchment paper for easier cleanup. Place a wire rack on top of the baking tray and lay the wings on the rack, leaving space between each wing to ensure even cooking.
- Bake the wings in the preheated oven for 25-30 minutes or until they are golden brown and crispy, turning them halfway through the cooking time for even browning.
Notes
- For extra crispy wings, pat the chicken wings dry with paper towels before coating them with oil and marinating them.
- The wings should marinate for at least 15 minutes or up to overnight, covered in the fridge.
- This recipe serves about 4 people as an appetizer or 2 people as a main meal.
- The dry rub can be made ahead of time and stored in an airtight container for up to 3-4 months.