Crispy Dry-Rub Baked Chicken Wings

🧾 Ingredients:

• 2–2.5 lbs chicken wings (split, tips removed)
• 1½ tbsp baking powder (aluminum-free) 🔥 (secret for crispiness)
• 1½ tsp salt
• 1½ tsp paprika
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ¾ tsp chili powder
• ½ tsp black pepper
• ½ tsp brown sugar
• 1 tbsp olive oil (optional)
• Optional: ½ tsp cayenne (for heat 🔥)

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👨‍🍳 Instructions:

1️⃣ Prep (MOST IMPORTANT STEP)

• Pat wings VERY dry with paper towels
  👉 Moisture = no crisp

💡 Pro tip:
Leave wings uncovered in fridge 1–2 hours (or overnight) for max crispiness

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2️⃣ Seasoning Mix

• Mix baking powder + all spices in a bowl

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3️⃣ Coat the Wings

• Toss wings evenly in seasoning
• Add a tiny bit of oil only if needed

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4️⃣ Arrange (Game Changer)

• Place wings on a rack over a baking tray
  👉 Air circulation = extra crispy
• Skin side up, don’t overcrowd

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5️⃣ Bake (Two-Stage Method 🔥)

• 250°F (120°C) → 30 minutes (renders fat)
• Then increase to 425°F (220°C) → 40–45 minutes

👉 Flip halfway for even crisp

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6️⃣ Final Crisp

• Broil 2–3 minutes at the end
  👉 Watch closely (don’t burn!)

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7️⃣ Rest & Serve

• Let rest 5 minutes
• Serve dry OR toss in sauce (buffalo, BBQ, honey garlic)

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💡 Pro Tips (THIS makes it insane):

• ❌ Don’t skip baking powder → this is the crunch
• ✅ Use rack, not flat tray
• ✅ Low → High heat = crispy + juicy
• ✅ Don’t overcrowd

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🔥 Optional Sauces (Quick Ideas):

• Buffalo (butter + hot sauce)
• Honey garlic (honey + soy + garlic)
• BBQ glaze