These Thai Spice Dry Rub Chicken wings have the most amazing flavor! Plus they are baked, not fried! Each crispy chicken wing is coated in a seasoning blend that is absolutely mouthwatering!
If there is one thing my family cannot resist, it’s a Hibachi style grill and buffet. Seriously all I have to do is say the word buffet and they run to the car. I think the idea of large quantities of sushi and egg rolls really appeal to my family. The kids have a quantity over quality mentality.
I am a little more discriminating than my kids. I get a little bothered by food that has been sitting exposed for all to see for one thing, but also, I find buffet food lacking in flavor. Take chicken wings for example.
I always gravitate towards the chicken wings wherever I go! Hibachi buffet wings always seem like they would have lots of Thai chili spices and flavors, but instead, they seem to have some sort of ketchup-y flavor. Like many foods, nothing can beat homemade.
This Dry Rub Chicken Wing recipe is still one of my all-time favorite wing recipes. But the more dry rub flavors I try, the harder it is to have a favorite! These Thai Spiced Wings are pretty darn good!
What Do Thai Spice Dry Rub Chicken Wings Taste Like?
These wings have a slightly spicy dry rub that packs a punch. There are so many spices in the rub and each one packs a powerful punch, however together, they work in perfect harmony. Don’t worry about heat, the spiciness can always be adjusted!
How To Make Thai Spice Dry Rub Wings
For this recipe, I use a 2lb bag of frozen chicken pieces that have been thawed, rinsed and patted dry. I usually just by the bagged wings from my local Kroger; sometimes I use the drummettes as well. Just make sure they have thawed completely.
Toss the wings with a little vegetable oil in a large bowl. The oil will help the seasoning mixture adheres to the chicken skin plus it will ensure that the chicken wings bake up nice and crispy.
*Note* you could use olive oil to coat your wings, but the taste might overpower the seasoning, where vegetable oil is pretty mild in comparison.
Now for the seasoning. This blend is very simple and you truly only need a handful of ingredients. I coat my wings with grated paprika, dried mustard, turmeric, coriander, cumin, ginger, garlic, cayennes pepper, and red pepper flakes. As you can see, there is a lot of spice! But it can all be adjusted.
You could use minced garlic and ginger from a tube if you’d like.
Arrange your wings in a single layer on a baking sheet. It is REALLY important that they are baking in a single layer to ensure even cooking for all the wings. I like to line my baking sheet with a wire rack. This allows the heat to surround the wing during the entire baking process.
The wings take about 45 minutes total to bake up golden and crisp!
I like to serve these as is or sometimes I will serve them with a garlic aioli sauce that takes minutes to whip up. The sauce adds a little more garlic flavor to your wings!
These baked chicken wings are better than fried chicken for sure and they taste better than any restaurant wing too! You could totally use this rub for any of your chicken recipes. It is a versatile flavor combination that works with any protein!
Dry Rub Wing Tips and Tricks
Make sure your wings have thawed completely and that you pat them dry. This will prevent a wet wing, the seasoning will stick to the skin much better if the wings are dry, to begin with.
Feel free to substitute or add more or different seasoning. Turmeric can be strong and will change the color of your rub, so take care when adjusting the quantity of that spice. Adding a splash of lime juice would add a bright, fresh flavor.
Make sure you do not crowd the baking pan. An even layer of wings will ensure that they all cook evenly. The wings will need to be turned only once during baking.
How To Reheat Dry Rub Chicken Wings
While you can certainly microwave these dry rub wings (or any wing really), I find the best method is to reheat the wings in the oven. Arrange your leftover wings on a foil-lined baking sheet and reheat at 350 for about 15 minutes.
Just a reminder to be sure to wash your hands when touching raw poultry.
What You Will Need For This Recipe:
- Paper towels
- Large bowl
- Baking rack
- Large baking or sheet pan
What To Serve With Thai Spice Dry Rub Wings
- 1 tablespoon vegetable oil
- 2 teaspoon Paprika
- 1 teaspoon dried mustard
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon ginger
- ½ teaspoon garlic
- ½ teaspoon cayenne pepper
- Red pepper flakes
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and a wire rack over top.
- Rinse and pat chicken pieces dry. Place the wings in a large bowl and drizzle with oil, tossing each piece so that they all get coated.
- In a bowl, combine the paprika, mustard, turmeric, coriander, cumin, ginger, garlic, cayenne pepper and red pepper flakes. Rub spice mixture over the wings.
- Arrange wings on the prepared baking sheet. Bake wings for 30 minutes, turn and bake an additional 10-15 minutes.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 15Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 1mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g