These dry rub wings are packed with zesty flavor, are baked, not fried, and they are really easy to make! Dip them in the creamy feta dip and you've got heat and spice mixed with cool and tang...it's a winning flavor combination! Serve them at your next gathering and they're sure to be a crowd pleaser!
For the Wings:
- Chicken wings (I use mid-sections and drummettes)
- Salt and pepper
- Onion powder
- Garlic powder
- Cayenne pepper (optional)
- Coconut sugar (optional)
For the Feta Dip:
- Greek yogurt
- Feta cheese
- Lemon juice
- Salt and pepper
- Fresh or dried parsley
How To Make the Dip
Prepare the dip first so that it has time for the flavors to develop while you work on the wings.
Crumble the feta cheese into small bits and combine with the Greek yogurt, mayonnaise, lemon juice, and salt and pepper. Mix it together, mashing the feta cheese with your spoon or fork to incorporate it well into the dip.
Stir in fresh chopped parsley (or dried parsley) and place in the fridge.
How To Make the Wings
An important first step to making these wings crisp is to make sure they are dry. Pat them thoroughly with paper towels. If time (and space) allows, let your chicken wings sit in a single layer in the fridge for at least an hour to dry out some more.
In a bowl, combine the salt, pepper, onion powder, garlic powder, paprika, and cayenne pepper and stir to mix well.
Sprinkle some of the dry rub seasoning over the chicken wings and toss to coat, adding more seasoning as necessary to make sure they are evenly coated.
Prepare a baking pan with foil, and then set a baking rack in it. Lay the chicken wings in a single layer on the rack, making sure that there is space around every piece for the heat to circulate.
Bake the wings in a preheated 400F/200C oven for 20 minutes. Flip the chicken wings and bake for another 10 minutes. Flip the chicken wings once more and bake for 10 minutes.
Note: If you want a more crispy texture to the wings, baking for up to an hour, flipping the wings every 20 minutes.
How To Serve the Wings
Serve the wings with the creamy feta dip and don't forget to include some celery sticks and/or cucumber slices! Squeeze some fresh lemon juice over the wings for a bit of tang, if desired.
These wings are perfect for serving to a crowd as part of a finger food spread, or simply whip these up for a meal with a salad!
How to Reheat Leftovers
If you have any wings leftover, store them in the fridge. To reheat, you can microwave them for about a minute and then place under a broiler for 5 minutes.
Alternatively, heat them in a preheated 350F/180C oven for about 10 minutes. They may not be as crisp as when you first baked them, but they'll still be delicious!
Other Recipes You Might Like
Wings are a perfect party dish for a gathering! If you're looking for more recipes for feeding a crowd, these are great ones to consider!
Each bite is loaded with flavor on these dry rub chicken wings, and when paired with the creamy tangy feta dip, they are sure to be a hit! These wings are definitely winner winner chicken dinner! Make them for your next gathering!
Dry Rub Wings with Creamy Feta Dip
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- ¼ cup crumbled feta cheese
- 1 ½ teaspoons lemon juice
- Fresh parsley, chopped (dried parsley okay)
- Salt and pepper to taste
- Combine Greek yogurt, mayonnaise, feta cheese, lemon juice in a bowl and mix well, mashing the feta cheese as you mix.
- Season with salt and pepper to taste. Stir in fresh or dried parsley. Set aside in the fridge to let the flavors develop.
- Thoroughly pat chicken wings dry with paper towels. If time permits, pat the chicken wings dry and then let them sit uncovered on a rack in a pan in the fridge an hour to dry out more.
- Preheat oven 400F/200C.
- Combine the sea salt, onion powder, garlic powder, paprika, cayenne pepper (optional), coconut sugar (optional), and black pepper in a bowl.
- Sprinkle some of the seasoning evenly over chicken wings, turning the wings to coat, adding more of the seasoning as necessary to make sure the wings are completely coated.
- Place chicken wings in a single layer, skin side up, on a rack set in a foil-lined pan, making sure there is space around the wings for the heat to circulate.
- Bake wings for 20 minutes and then flip.
- Bake wings for 10 minutes and flip again.
- Bake wings for another 10 minutes.
- Serve with feta dip and celery, cucumber, or carrot sticks.
- Patting the chicken wings dry with paper towels is an important step to make these wings crisp.
- If time permits, after you pat the wings dry, let them sit in the fridge uncovered for at least an hour to dry out more.
- Make sure to leave space around the wings on the rack so there is enough heat circulation around them. Otherwise, they will end up steaming more than baking.
- If the wings are close together on your rack, you may have to bake them a bit longer to get the crisp texture if that is what you are after.
- Bake for up to an hour, flipping the chicken wings every 20 minutes, if you want a more crispy texture.
- If you use a toaster oven to bake your wings, reduce the temperature to 375F/190C. The smaller oven makes the wings bake faster.
- Adjust the quantity of the different seasonings to your taste.
- For a bit of sweetness, add ¼ teaspoon of coconut or brown sugar to your dry rub mixture before seasoning the chicken wings.
- Gorgonzola or blue cheese can be substituted for the feta cheese in the dip.
- Feta dip will be good for up to a week when stored in the fridge.