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Dry Rub Chicken Wings with Creamy Feta Dip Recipe

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3.8 from 13 reviews

Crispy oven-baked dry rub chicken wings paired with a creamy, tangy feta yogurt dip, perfect for a flavorful appetizer or snack.

Ingredients

For the Chicken Wings Dry Rub:

  • 1 lb. chicken wings (mid-joints, drummettes)
  • 3/4 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon coconut sugar (optional)

For the Creamy Feta Dip:

  • 1/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled feta cheese
  • 1 1/2 teaspoons lemon juice
  • Fresh parsley, chopped (dried parsley okay)
  • Salt and pepper to taste

Instructions

  1. Make the Feta Dip: In a bowl, combine Greek yogurt, mayonnaise, crumbled feta cheese, and lemon juice. Mix thoroughly, mashing the feta as you stir to incorporate its texture into the dip evenly. Season with salt and pepper to taste. Stir in chopped fresh or dried parsley. Set the dip aside in the refrigerator to allow flavors to develop while preparing the wings.
  2. Prepare the Chicken Wings: Pat the chicken wings dry completely using paper towels. For extra crispiness, if time allows, place the wings uncovered on a rack in a pan in the refrigerator for about an hour to dry out further.
  3. Preheat the Oven: Set your oven to 400°F (200°C) to ensure it reaches the proper temperature for roasting the wings.
  4. Mix the Dry Rub: In a bowl, combine sea salt, onion powder, garlic powder, paprika, optional cayenne pepper, optional coconut sugar, and black pepper. Mix well to create the spice blend.
  5. Season the Wings: Sprinkle some of the dry rub evenly over the chicken wings. Turn the wings to coat all sides thoroughly, adding more seasoning as needed to cover all surfaces fully.
  6. Arrange Wings for Baking: Place the seasoned wings in a single layer on a wire rack set inside a foil-lined baking pan. Make sure there’s enough space between wings for air circulation to promote even crisping, skin side up.
  7. Bake the Wings: Bake the wings for 20 minutes initially, then flip them over to promote even cooking.
  8. Continue Baking: Bake the flipped wings for another 10 minutes, then flip again to expose the original skin side to heat.
  9. Finish Baking: Bake the wings for a final 10 minutes to ensure they are crispy and cooked through completely.
  10. Serve: Plate the crispy dry rub wings alongside the chilled creamy feta dip. Serve with fresh celery, cucumber, or carrot sticks for a refreshing, crunchy accompaniment.

Notes

  • Patting the wings dry and letting them rest uncovered in the fridge helps achieve extra crispy skin.
  • Optional ingredients like cayenne pepper and coconut sugar add subtle heat and sweetness but can be omitted for a milder flavor.
  • Using a wire rack during baking allows fat to drip away and promotes even cooking and crispiness.
  • The feta dip can be prepared a few hours ahead to enhance flavor melding.
  • Make sure not to overcrowd the wings on the rack to avoid steaming them.

Find it online: https://marthatasty.com/dry-rub-chicken-wings-with-creamy-feta-dip-recipe/