These Baked Spicy Dry Rub Wings with White BBQ Sauce will be the clear winner at your Super Bowl party! Easy, SUPER crispy and baked not fried!
T-minus 3 days to the Super Bowl folks!
For diehard football fans, I’m sure your Super Bowl eats will rival that of your Thanksgiving feast! And for those of you who are solely in it for the food, it’s time to belly up to the table because it’s gonna be EPIC!
We all know wings are a HUGE Super Bowl staple, right?! Well, these Baked Spicy Dry Rub Wings with White BBQ Sauce are a change-up from the traditional deep-fried, saucy buffalo wings, but I know they’re going to knock your socks off! They’re a total game changer!
I’ve never been a fan of really messy, saucy wings. I’ve always enjoyed my wings with a spicy rub alongside a cool and tangy sauce that offsets the heat from the rub. Today’s wings have made an appearance at more than a few Super Bowls past, and while I can never predict the winner of the game, I can predict these wings will fly right off the platter. They always do.
The spice rub is a simple, yet so incredibly bold and tasty mixture of paprika, kosher salt, pepper, garlic powder, oregano and cayenne along with one secret ingredient. And the tangy Alabama Southern style white bbq sauce? If you’ve never tried white bbq sauce, you’re in for a real treat. It’s amazing! Even my husband Tom, who is not a fan of mayo, loved this combination!
I know what you’re thinking. Too much work, too much mess, and way too unhealthy right? Well first off, they’re oven baked, not deep fried. And guess what else? They’re seriously so easy AND SUPER crispy! Yes, super crispy! It can be done at home and in your very own oven.
The trick to get them super crispy is to rinse the wings and pat totally dry with paper towels before tossing in your rub. And that secret ingredient to your rub? Some aluminum-free baking powder. The baking powder will help draw out moisture from the skin, leading to crispier wings. You also need to bake the wings on a wire rack that you place on top of your baking sheet, so the wings don’t sit in a pool of grease.
Finally some easy, baked, crispy wings you can make at home that are Super Bowl worthy!! Woohoo! Enjoy the wings and the game!
- 2 lbs. chicken wings and drumettes
- 4 Tbsp. Spicy Dry Rub - recipe follows
- 2 Tbsp. Aluminum-Free Baking Powder
- Spicy Dry Rub:
- 1/4 cup paprika
- 2 Tbsp. Kosher salt
- 2 Tbsp. freshly ground black pepper
- 1 1/2 Tbsp. garlic powder
- 1 Tbsp. dried oregano
- 2 tsp. cayenne powder, more if you like your wings very spicy
- White BBQ Sauce:
- 1 1/2 cups good mayonnaise
- 1/4 cup white wine vinegar
- 1 garlic clove, minced
- 1 Tbsp. coarse ground pepper
- 1 Tbsp. spicy brown mustard
- 1 tsp. granulated sugar
- 1 tsp. salt
- 2 tsp. prepared horseradish
Spice rub: In a small bowl, stir together all ingredients until well blended. Set aside. (The mixture will make 1/2 cup, but you will only use 4 tablespoons for the wings. The remainder can be stored in an airtight container for up to one year.)
White BBQ Sauce: In a medium bowl, whisk together all ingredients until smooth and well blended. Chill for at least two hours. Store in airtight container in the refrigerator for up to one week.
Wings: Preheat oven to 250 degrees. Line a large baking sheet with aluminum foil. Place a wire rack on top of foil. Set aside.
Lay chicken on a paper towel and pat dry with another paper towel. Place wings in a large bowl.
In a small bowl, whisk together 4 tablespoons of the spice rub and 2 tablespoons of baking powder until well blended. Sprinkle over the wings and toss until well coated.
Place chicken wings on the wire rack. Bake at 250 degrees for 30 minutes. Turn the heat up to 400 degrees and continue to bake for 30 minutes until crispy. Serve immediately with white bbq sauce on the side.
White BBQ Sauce recipe adapted from Southern Living Magazine