Dry Rub Chicken Wings


5 lbs Chicken Wings (Flats, drums, or the whole wing)

Rub Ingredients:

1 Tablespoon Kosher salt
1 Tablespoon Chili powder
2 teaspoons Ground black pepper
2 teaspoons Smoked paprika
2 teaspoons Garlic powder
2 teaspoons Onion powder
1 teaspoon Ground Mustard
1 teaspoon Turmeric
1/4 cup Brown Sugar Sweetener (Click here to see my favorite on Amazon)


Preheat oven to 400F. Pat the wings dry with paper towels.
Combine all of the rub ingredients in a small bowl. Set aside.
Take a large container with a lid and place your wings inside of the container. Pour your rub on top of your chicken wings and close the lid. Shake container until the chicken wings are coated evenly. You can also season them in a large mixing bowl and toss with tongs until they are evenly coated.
Place your coated chicken wings on a large baking sheet (like with foil for less mess) and place into preheated oven for 45 minutes (whole wings). Half way through cooking, make sure to flip your wings to make sure they get crispy on both sides. Remove from oven and serve.


Air fryer instructions: cook the dry run chicken wings in a 400F air fryer basket for 20-25, tossing the wings periodically. I wouldn’t place all of the wings in the basket at once, but don’t be afraid to stack them in the air fryer. As long as you are tossing them periodically, they will cook evenly. Cook until an internal temperature of 165F and the outside is nice and crispy.


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