Healthy Baked Chicken Wings with Spicy Seasoning Rub

We have this great pub close to our house that hands-down, has the best wings in town, which are of course, deep fried. We always order a dozen to split, half 'mild' with blue cheese for me and 'hot' with Ranch for Jim. When we're cooking at home, however, I actually prefer baked wings instead, to keep things a little healthier, with a mildly kicked-up seasoning rub you can serve 'naked-style' or tossed in our favorite wing sauce. The extra step of parboiling before cooking the wings in the oven helps to lighten them up by rendering excess fat (and calories!) without sacrificing flavor. These are perfect for when we're watching football or any weeknight we're craving pub fare.

Serves 4

INGREDIENTS

• 2 Lbs. Chicken Wings, drums and flats
• 2 Tbsp. Salt, Kosher or Table
• 1 Tbsp. Black Pepper
• 2 Tbsp. Garlic Powder
• ½ Tbsp. Garlic Salt
• 1 Tbsp. Dried Oregano
• 1 Tbsp. Cayenne Pepper
• 2 tsp. Paprika
• 2 Tbsp. Olive Oil
• Any seasonings can be adjusted according to your personal preference

DIRECTIONS

Step 1: Begin by preheating your oven to 425℉ and bringing a large pot of water to a full boil.

Step 2: Line a sheet pan with 2 layers of paper towels (you'll use this to lay out your chicken wings after they've been parboiled).

Step 3: Trim any excess skin from your chicken wings. When your water has reached a full boil, carefully add wings directly into the pot and allow to cook for 8 minutes. Depending on the size of your pot, you may need to do this in multiple batches, as you don't want to overcrowd the pot and boil over. This process helps to render the excess fat, lock in the juices, and speed up your final cooking time in the oven.

Step 4: Once parboiled, remove chicken wings using a kitchen strainer, and place directly on your paper towel-lined sheet pan. This will help to soak up the extra moisture before the next step. Allow the chicken to cool while you mix up your seasoning blend.

Step 5: Into a small mixing bowl, whisk together salt, pepper, garlic powder, garlic salt, oregano, cayenne pepper, and paprika.

Step 6: Move your slightly cooled chicken wings into a large mixing bowl and sprinkle the seasoning blend over. Toss gently or use your tongs to make sure that all of the pieces are thoroughly coated.

Step 7: Wipe down your sheet pan and toss the used paper towels. Add a piece of aluminum foil or parchment paper (to save your pans) and add the wire rack. If you are using an olive oil sprayer, go ahead and lightly spray the wire rack - this will help prevent the chicken wings from sticking during cooking.

Alternatively, you can use olive oil on a paper towel and wipe the surface of the rack.

Step 8: Add your chicken directly to the rack, spaced apart so the pieces are not directly touching. Spray (or drizzle) the top of the wings with additional olive oil.

Step 9: Move the pan directly into the preheated oven and cook for 20 minutes.

Step 10: Remove wings from the oven, and using a pair of tongs, flip each piece to the opposite side. Return the pan to the oven and continue cooking for another 20 minutes.

Step 11: To get that extra crispy outside, turn the oven onto your low broiler setting for an additional (maximum) 5 minutes - keep a close eye, just in case, as all ovens vary, and you don't want your wings to burn.

Step 12: Serve wings "naked style" alongside your preferred dipping sauce (Ranch or Blue Cheese), and sliced veggies, or feel free to toss in your favorite wing sauce.

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