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Dry Rub Chicken Wings – Zerrin & Yusuf

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Dry Rub For Wings: 

  • ½ tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons light brown sugar, packed
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼– teaspoon black pepper
  •  ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 tablespoon paprika (smoke or sweet)

Instructions  For Oven:

  1. Preheat the oven to 400 F / 200 C. Line a baking sheet with parchment paper or aluminum foil. Place an oven safe cooling rack over it. Spray it with cooking spray or brush it with oil.
  2. Pat the chicken wings dry and place them in a large bowl.
  3. Pour olive oil over them and toss with a spatula. This oil will help the seasoning stick on the wings.
  4. Sprinkle the dry rub mixture over the wings and massage it into all the wings. You can wear gloves if you want.
  5. Place the chicken wings on the prepared cooling rack and bake for 20 minutes.
  6. Remove from the oven, flip each wing over and bake for another 10 minutes.

NOTES:

    1. Pat drying the chicken wings is crucial in this recipe, so don’t skip it.
    2. When applying the dry rub on the wings, be generous. It is better to use your hands when doing this.
    3. If you have time, let the dry rubbed chicken wings rest in the fridge for 30 minutes or 1 hour. This will help the rub penetrate the wings.
    4. Make sure the wings are placed in a single layer.
    5. Measure the chicken wings with a meat thermometer if you want. They need to reach an internal temperature of 165 F degrees.
    6. You can cook these dry rub wings in the oven or in air fryer.
  2. If you are planning to use frozen chicken wings, thaw them overnight in the fridge and then follow the recipe.

This dry rub can be used on chicken, beef and pork. It is even great on vegetables when roasting them

Found while doing a search for how to make bake chicken wings in the oven.

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Juicy Slow Cooker Chicken

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Ingredients
6 to 8 Chicken thighs, skin and bone on! (however many you can layer in a single layer)
Salt and Pepper to taste

Instructions
1. Liberally season both side of the chicken with salt and pepper
2. Put bone in, skin on, chicken thighs in the slow cooker in a single layer, skin side up
3. Do NOT add liquids of any kind.
4. Cook on low for 7 (seven) hours.

Whole Chicken Option

For a small whole fryer size chicken option to roast in slow cooker
Season inside and all sides of chicken.
Put four whole raw potatoes in bottom of crock pot
Place whole chicken over top of the potoatoes – which will act as a layer to allow juices to collect underneath the bird)
(or can use small balls of aluminum foil – purpose is that chicken juices will collect underneath the bird)
Do not add any liquids of any kind.
Cook on low for 7 hours.
Can brown and make crisp by putting in oven for a few minutes if desired for crispy outsides of chicken.

 

 

 

 

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