Ingredients
- •3 lbs chicken wings, separated into flats and drums
- •½ tsp baking powder
- •For dry rub:
- •2 tbsp brown sugar
- •1 tbsp smoked paprika
- •1 tbsp kosher salt
- •2 tsp garlic powder
- •2 tsp onion powder
- •1 tsp black pepper
- •1 tsp cayenne pepper
- •1 tsp dried oregano
- •½ tsp cumin
- •½ tsp mustard powder
- •Ranch or blue cheese dressing for serving
Instructions
1
Make dry rub by combining all spices in a bowl. Mix thoroughly.
2
Pat wings completely dry and toss with half the dry rub mixture. Refrigerate uncovered for 1–4 h.
3
Preheat sous vide water bath to 162°F (72°C).
4
Toss wings with baking powder and seal in bags. Submerge and cook for 1 h 45 min to 2 h.
5
Preheat oven to 450°F (232°C). Line baking sheet with parchment.
6
Remove wings from bags and pat completely dry. This is critical for crispy skin.
7
Arrange wings on baking sheet in single layer.
8
Roast 15–20 min, flipping halfway, until deeply golden and crispy.
9
While still hot, toss wings in bowl with remaining dry rub to coat.
10
Serve immediately with ranch or blue cheese dressing for dipping.
Notes
- •Don't use all the rub before cooking—reserve some for the final toss
- •The baking powder creates extra-crispy skin that holds the rub beautifully
- •These are perfect for those who prefer no sauce
Nutrition information
Calories
460 cal
Protein
36g
Fat
32g
Carbs
6g
Tags
dry rubsmokymemphis styleparty foodgame day