I remember the first time I set foot in America, the city was Seattle and it was the summer. I went to Alki Beach in Seattle for 4th of July and we had lunch at the local bar by the beach. I obviously ordered burgers and chicken wings, I dont drink so I made it up by ordering two mains. And whenever I eat out, if burger and wings are in the menu, I must order both. Or there would be winter in Bahamas. So I singlehandedly slow down climate change.
I was so surprised with the size of American chicken wings. Also the variety of different sauces they offer. Sweet, sour, tangy, spicy and pure salt, anything you can think of. From then on, I fight and fought anyone, literally anyone who talk bad about American food.
I love my wings naked and crispy, and I am a flat fanatic. There are more skin and fat in the flat wings, and the more fat in the food, the tastier it will be. You know if you want to eat bad things, do it right. And so I did right for a long time, eating fried wings dripped with buttery sauce, until my cardiologist gave me an ultimatum to eat healthier, so I made my own wings from now on. Slightly better cause it’s baked but so far this dry rub wings recipe is my favorite. I paired it with my own homemade yogurt dip.
Ingredients:
2 lbs chicken wings
1 tsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
1/4 tsp cayenne
Instructions:
- Preheat the oven to 400. Line a large baking sheet with parchment paper or silicone mat.
- Pat your wings dry with paper towels. Place them in a large bowl.
- Mix the spices together in a separate small bowl. Pour in the spices to the wings bowl. Mix everything together until the wings are well coated.
- Arrange the chicken wings in a single layer on the baking sheet. Bake until the wings are crispy and golden brown, for about 45 minutes.
- Serve with your favorite sauce, I paired these with my homemade yogurt sauce. Enjoy!
These look so good!