Dry Rub Fall Off the Bone Chicken Wings

These wings are fall-off-the-bone tender and amazing. They are extremely easy to make and turn out perfect every single time. They are nice and spicy but if you are more fainthearted, you can leave off the cayenne pepper and go light on the hot pepper sauce. Feel free to change up or adjust the spices and sauce mixture to your liking. These are great for parties or as a meal served with some veggies.

IMG_8101

4 pounds organic chicken wings

Dry Rub:

1 tablespoon granulated garlic
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon freshly cracked black pepper
2 teaspoons ground cumin

Sauce:
2 tablespoons olive oil
4 tablespoons organic butter
2 tablespoons reserved dry rub
1 (12-ounce) bottle hot pepper sauce (check ingredients)
1 tablespoon apple cider vinegar

Combine all dry rub spices in a large bowl. Reserve 2 tablespoons of the mixture. Add the wings to bowl and mix thoroughly. Cover and refrigerate for at least an hour.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper.  Lay all wings flat on the baking sheet and bake for an hour turning halfway through.

When the wings are almost done, melt the butter and then add other sauce ingredients.

When ready to serve, add the wings to a large serving bowl, pour sauce over the wings and toss.

Recipe modified from Guy Fieri

Published by

smartmeals

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

16 thoughts on “Dry Rub Fall Off the Bone Chicken Wings

  1. BBQ them whole. Move them up to the higher rack when almost done and use indirect heat to sauce and turn, sauce and turn….. about 15-30 minutes. Gracious!

  2. I make chicken wings regularly. To avoid turning the wings over, I line a sheet pan with parchment, but put the wings on an oiled screen. The hot air gets at all sides of the wings and cooks them perfectly. They are also not lying in their own fat and thus are a little healthier.

  3. You say check the ingredients in the hot pepper sauce. What do you mean by that? Do you have one you recommend?

    Thanks, Lisa

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