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Baked dry rub chicken wings with lime, Japanese fusion potato salad and sweet chilli sauce

Dry Rub Baked Chicken Wings

Crispy, flavourful, and finger-licking good - these Dry Rub Chicken Wings are coated in a delicious blend of spices, a perfect balance of heat and crunch.
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Cook Time 50 minutes
Resting Time 2 hours
Servings: 2 servings
Course: Main Course, Side Dish, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Video

Ingredients
  

  • 500 - 600 g chicken wings skin on
  • 2 tablespoon cooking oil any variety
For The Dry Rub Mix
  • 1 tablespoon shichimi togarashi or 1 tablespoon smoked paprika or cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 1 teaspoon turmeric *optional

Equipment

  • Oven and wire rack / baking tray OR air fryer

Method
 

  1. Mix 1 tablespoon shichimi togarashi (or 1 tablespoon smoked paprika or cayenne pepper), 1 tablespoon garlic powder, 1 teaspoon each of salt and pepper and 1 teaspoon of turmeric powder (optional)
  2. Pour 2 tablespoons of cooking oil on the chicken wings and massage to coat all the wings with the oil
  3. Sprinkle the dry rub mix over the chicken wings and massage to completely coat all the wings evenly with the dry rub
  4. Set aside for at least 2 hours or preferably overnight in the fridge
Instructions for Oven Baking
  1. Put the wings on a wire rack or a baking tray.
  2. Preheat the oven to 160℃ (320 ℉) and bake the wings for 40 mins.
  3. After 40 mins turn the heat up to 200℃ (400℉) and cook for another 3-5 minutes or until the skin is crispy.
Instructions for Air Frying
  1. Preheat air fryer at 200℃ (400℉) for 5 minutes.
  2. Spread the seasoned wings out evenly in the basket or tray of your air fryer. Air fry for 18 minutes, flipping after 10 minutes.
Serve
  1. Drizzle with our sweet chilli sauce and serve with your choice of sides.

Video