Dry Rub Chicken Wings is an amazing recipe to turn normally boring wings into flavour filled delights. This simple main dish or side dish recipe is so simple that even I can prepare them. They are sticky and will have you licking your fingers and your lips with the taste. There is a bit of heat in the chicken from the dry rub but that adds to the experience.
The heat comes from using not only paprika but smoked paprika as well. The heat is gentle and adds another dimension to this recipe. These chicken wings can be served hot or cold so ideal for packed lunches, picnics and for nibbling on as snacks. I usually serve Dry Rub Chicken Wings on their own but try adding a dipping sauce like Honey and Soy or Apricot Dipping sauce for canapes or a starter.
To get the full flavour into this dish, it involves producing a simple brine of 7 ingredients including water. The brine tenderises and moisturises the chicken wings making them hard to beat.
Dry Rub Chicken Wings
Ingredients
- 24 large chicken wings
Brine Ingredients
- 200 g salt
- 2 leaves bay
- 1 tbsp coriander seeds
- 1 tbsp peppercorns white
- 1 ½ tsp fennel seeds
- 3 sprigs thyme
Rub ingredients
- 50 g caster sugar
- 50 g dark brown sugar
- 2 tsp salt
- 4 tsp smoked paprika
- 2 tbsp paprika
- 4 tsp garlic salt
Instructions
- Place a large saucepan on the hob and fill to the top. Ideally about 4.5 litres.
- Add the salt, bay leaves, coriander, peppercorns, fennel and thyme and stir.200 g salt, 2 leaves bay, 1 tbsp coriander seeds, 1 tbsp peppercorns, 1 ½ tsp fennel seeds, 3 sprigs thyme
- Bring the mixture to a boil and then turn off the heat. Leave to cool completely.
- When cold, add the chicken wings, you made need to remove a little of the brine to prevent it from overflowing). Stir the chicken wings in the brine and the pop the lid on.24 large chicken wings
- Put in the fridge for 24 hours ideally but at least 18 hours.
- After 24 hours, drain the chicken and wash under a cold running tap, the brine has flavoured the chicken so washing won’t wash it away. Pat dry with paper towel.
- In a large mixing bowl, add the sugars, paprika, and salts and stir well to fully combine.50 g caster sugar, 50 g dark brown sugar, 2 tsp salt, 4 tsp smoked paprika, 4 tsp garlic salt, 2 tbsp paprika
- Preheat your oven to 140C/275F/Gas Mark 1 and line 2 baking trays with greaseproof/parchment paper.
- Add the chicken wings to the dry rub and toss to make sure all of the chicken is fully coated. Place the chicken wings onto the lined baking trays making sure that they are a single layer.
- Place in the oven and bake for 90 minutes before turning the heat up to 220C/425F/ Gas Mark 7 for a further 15 minutes or until the wings are golden brown and look amazing.
- Remove from the oven and serve with a dipping sauce, glaze, sauce and enjoy.