Z's Dry Rub Wings Recipe

Prep wings

Pat the wings very dry with paper towels. Remove any excess skin or feather bits and trim tips if desired. Drying thoroughly is key for crispiness.

Coat with baking powder and seasoning

Place wings in a large bowl. Sprinkle the 2 tbs baking powder, 1 tsp salt, and 1 tsp black pepper over wings. Toss thoroughly so each piece is lightly and evenly coated with the baking powder mixture. Let rest 10–15 minutes in the refrigerator on a rack (or at room temp up to 30 minutes) to allow the coating to dry slightly.

While wings rest, combine the dry rub ingredients in a small bowl: 1 tbs smoked paprika, 1 tbs chili powder, 1 tbs brown sugar, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dry mustard, 1 tsp ground cumin, and 1/2 tsp ground coriander (if using). Whisk to blend.

After wings are crisped (see next section), toss them with the dry rub so the spices coat the hot wings. Use tongs and do this in a large bowl to distribute evenly.

Preheat oven to 200°F (95°C) and place a wire rack over a rimmed baking sheet to keep finished wings warm and crisp. Heat 1 cup neutral oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and 350–375°F (175–190°C) if using a thermometer. If you prefer oven method, preheat oven to 425°F (220°C) and place wings on a rack-lined sheet tossed with 1 tbs oil.

For pan-frying: Add wings in a single layer (work in batches so you don't overcrowd). Fry, turning occasionally, until golden brown and crisp, about 10–12 minutes per batch depending on size. Internal temperature should reach 165°F (74°C). Transfer cooked wings to the wire rack in the oven to keep warm and maintain crispness. Repeat with remaining wings, adding more oil if needed.

For oven-baked alternative: Place wings on the rack and bake 35–45 minutes, flipping once halfway, until skin is blistered and crisp and internal temp is 165°F. For extra crispness, finish under broiler 2–3 minutes, watching closely.

While wings are cooking or right after removing the last batch, make the finish. Whisk together 2 tbs apple cider vinegar, 1 tbs honey, 1 tbs melted butter, and 1 tsp hot sauce (optional) in a small bowl until combined. Taste and adjust: add more honey for sweetness or more vinegar for tang. Warm slightly in microwave or on stovetop if cool.

Place hot crisp wings in a large clean bowl, pour the vinegar-honey mixture over them, and toss quickly to coat. The heat will slightly melt the honey and help the dry rub adhere. Immediately add the prepared dry rub and toss again so the spice mix clings to the wings. Serve hot with lemon wedges if using.

In a small bowl combine 1/2 cup plain Greek yogurt (or sour cream) and 1/4 cup mayonnaise. Stir in 1/2 cup crumbled bleu cheese, 1 tsp lemon juice, 1/2 tsp minced garlic, 1 tbs minced chives, 1/4 tsp salt, and 1/4 tsp black pepper.

Mix gently so some chunks of bleu cheese remain for texture. If the dressing is too thick, add up to 2 tbs milk a little at a time until desired consistency is reached. Chill for at least 15 minutes to allow flavors to meld. Serve alongside wings as a dipping sauce.