Crispy Sumac Baked Dry Rub Wings

Shanthi Appelo, MS, RD

| 1 min read

Wings are a Big Game staple. In fact, the National Chicken Council estimates Americans eat 1.45 billion chicken wings during the special night - that’s enough for every person in the country to eat four wings each. The traditional deep-frying process adds excess calories and fat, so it’s a good idea to add some baked wings to the mix. Baking them allows for that crispy texture without the extra oil. Sumac has a unique tangy citrus flavor with a beautiful deep red hue.

Total Time:

1 hour

Prep Time:

10 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 2 Tbsp. brown sugar

  • 4 tsp. sumac

  • 2 tsp. granulated onion

  • 2 tsp. granulated garlic

  • 1 tsp. paprika

  • 1 tsp. dried thyme

  • Salt and pepper to taste

  • 2 Tbsp. oil, such as olive oil or vegetable oil

  • 2 pounds chicken wings, split

  • 1 lemon, wedged for serving

  • 2 Tbsp. fresh flat-leaf parsley, chopped for serving

Instructions
  • Step 1

    Preheat oven to 400 F degrees.  Line a large baking sheet with foil and top with an oven safe cooling rack sprayed with non-stick cooking spray and set aside.

  • Step 2

    Add brown sugar, sumac, onion, garlic, paprika, thyme salt and pepper to a bowl and combine well. 

  • Step 3

    Toss the chicken wings with the oil and seasonings until well-coated.

  • Step 4

    Add chicken wings to prepared baking sheet and bake for 45 minutes.

  • Step 5

    Garnish the wings with chopped parsley and serve with lemon wedges and dipping sauce, such as ranch or lemon tahini sauce.

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