Left wing or right wing, it makes no matter! When it comes to watching the nail-biting results unfold from an election that has gripped the nation, I believe you need a little comfort food to get you through the evening! These partnered with your favorite well-chilled adult beverage will hit the spot, I promise!
Now, this little rub has quite a few ingredients I know. I'm guessing if you're on my page it's because you're a little bit of a cook yourself and I'm hoping you have most of these staple spices in your pantry! These flavorful nuggets can be prepared right before you wish to eat them, but if you want a deeper, more robust flavor, I recommend marinating them with the rub for at least four hours prior to popping them into the oven!
If you're like me and like a little kick to your wings, keep the cayenne measurement where it is. If you like them a little more mild, then tame it back. It's completely up to you! These are delicious and don't forget the cool ranch or blue cheese dressing for dipping. Carrot and celery sticks too if you're feeling adventurous! Enjoy! XO Jill
- 1/2 T. paprika
- 1/2 T. onion powder
- 1/2 T. salt
- 3/4 T. brown sugar, packed
- 3/4 t. chili powder
- 3/4 t. cumin
- 1/2 t. garlic powder
- 1/2 t. cayenne pepper
- 1/2 t. mustard powder
- 1/4 t. black pepper
- 1/4 t. dried oregano
- 1/4 t. dried basil
- 4 lbs chicken wings, thawed completely
- 2 T. vegetable or canola oil
Preheat oven to 400 F degrees. Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy duty sheet). Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.
Combine all dry rub ingredients in a small mixing bowl, set aside. In a large mixing bowl, add chicken wings and vegetable oil. Use a rubber spatula to toss gently to coat. Sprinkle the dry rub mixture and use your hands to massage it onto the chicken wings, coating evenly. Place wings onto the prepared baking sheet and bake for 45 minutes. Serve with your favorite ranch or blue cheese dressing for dipping. Enjoy!
Credit: Adapted from The Chunky Chef