Eosinophilic Esophagitis Friendly Dry Rub Wings
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.6(19)
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Learn more →Ingredients
4 servings
- 2 ½ lb chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder
- 1 tsp kosher salt
- 2 tsp smoked paprika
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp brown sugar
- 1 tbsp neutral oil (such as avocado or canola oil)
For serving
- fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with oil or nonstick spray.
- 2
Pat the wings thoroughly dry with paper towels — the drier the skin, the crisper the result. Place them in a large mixing bowl.
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