Ingredients:
- 2 pounds of chicken wings (preferably drumettes/split wings)
- 1/3-1/2 cup of all-purpose flour (adjust quantity to fully coat the wings)
- 2 teaspoons of brown sugar or brown sweetener
- 1 teaspoon of smoked paprika
- 1 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
- Cooking oil spray (preferably olive oil)
Instructions:
- Oven Method:
- Preheat the oven to 375 degrees Fahrenheit.
- Pat the chicken dry and place it in a large bowl or plastic bag.
- Add flour and all spices to the chicken, ensuring thorough coating.
- Line a sheet pan with parchment paper, place wings on it, and spritz with cooking oil.
- Bake for 20 minutes, then flip wings, spritz again, and bake for an additional 10 minutes or until crispy and cooked through. Ensure the internal temperature reaches 165 degrees Fahrenheit.
- Air Fryer Method:
- Pat the chicken dry and place it in a large bowl or plastic bag.
- Add flour and spices, ensuring even coating.
- Place chicken in the air fryer basket, spritz with cooking oil.
- Air fry at 400 degrees Fahrenheit for 15 minutes.
- Flip chicken, spritz again, and air fry for an additional 5 minutes or until crispy and cooked through. Ensure the internal temperature reaches 165 degrees Fahrenheit.
Notes:
- When applying the rub, ensure full coverage without any empty spots. Add more spices if needed.
- Smoked paprika elevates the flavor but regular paprika can be substituted.
- All-purpose flour can be swapped with baking powder or omitted for naked wings.
- Adjust ingredients accordingly if using whole wings.
- Salt enhances flavor; start with 1/4 – 1/2 teaspoon and adjust to taste.
- Ensure wings are fully coated with flour; add more if needed.
- Spritz white flour areas with oil to prevent dry spots.
- Foil can replace parchment paper; monitor cooking time for adjustments.
- For added spice, incorporate Sriracha, cayenne pepper, or Cajun seasoning (1 to 1 1/2 teaspoons).
