Smoky Dry Rub Chicken Wings
Crisp-skinned chicken wings coated in a smoky paprika rub, finished over a hot fire or in a hot oven.
- Time1 hr 15
- LevelEasy
- Costabout £1.50 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 516kcal
- 4.7gcarbs
- 1.5gof which sugars
- 12.4gfat
- 3.4gsaturates
- 93.7gprotein
- 1.5gfibre
- 3.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the wings very dry with kitchen paper. Mix the baking powder, paprika, garlic granules, onion granules, cumin, cayenne, salt and pepper in a large bowl. Add the wings and toss until evenly coated.
- 2
Spread the wings on a rack and leave in the fridge, uncovered, for at least 1 hour and up to 12 hours. This dries the skin so it crisps.
- 3
Set the barbecue up for two zones, with the hot side at about 200C. Put the wings on the cooler side, close the lid, and cook for 30 minutes, turning once. For the oven, heat to 200°C (180°C fan) and bake on a rack over a tray for the same time.
30 min - 4
Move the wings over direct heat, or raise the oven to 220°C (200°C fan), and cook for 10 to 15 minutes more, turning often, until the skin is deep golden and crackling. A probe should read at least 75C.
13 min - 5
Pile on a platter and serve with the lemon wedges and your favourite dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
