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See note for instructions on how to air fry these wings.
Serves 4 as a main, serves 6-8 as a side/appetizer
4 pounds chicken wings
1/2 cup everyday all-purpose spice rub
2 tablespoons Gefen Canola Oil
1/2 cup sauce of choice (Buffalo, spicy barbecue, honey barbecue or sweet teriyaki)
1/2 tablespoon chili powder
1/2 tablespoon Pereg Paprika
1/2 tablespoon Pereg Smoked Paprika
1/2 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon packed light brown sugar
3/4 teaspoon Pereg Cumin
1/2 teaspoon cayenne pepper (less if you’re worried about the heat level)
1/2 teaspoon dried mustard powder
1/4 teaspoon dried oregano
1/4 teaspoon dried ground thyme
2 teaspoons Haddar Kosher Salt
1/4 teaspoon black pepper
Prepare the spice rub. This is my go-to dry rub for chicken. It can also be used on meat and hearty fish, like salmon, or white fish for fish tacos. It’s both savory and sweet, yielding a robust flavor.
Sprinkle wings with dry rub. Heat a large frying pan over medium-high heat.
Add oil to the pan. Sear chicken wings over high heat for about one and a half to two minutes per side.
Reduce heat to low, cover with a lid slightly cracked open, and continue cooking for about 20 minutes, until the meat is tender.
Flip wings two to three times during cooking. Add sauce and continue cooking until heated through. Alternatively, finish cooking without sauce and serve sauce on the side.
Photography and Styling by Chay Berger
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