The dry rub on these wings is delightfully flavorful. The wings get marinated overnight and then roasted in the oven—no dredging, and no frying. The intense flavor of these wings actually renders the barbecue sauce optional. (Although the sauce is also excellent.)
The barbecue sauce is versatile. You can dip the wings into the barbecue sauce, or you could use the sauce on ribs or as a burger condiment or even roasted veggies. The dry rub can also be used on anything, from protein to veggies. —Josh Cohen
8 to 12 people
freshly ground black pepper
large sweet onion, cut into rings, 1/2 inch thick
cherry tomatoes, cut in half
Frank's Red Hot Sauce
dark brown sugar
1 1/2 teaspoons
In This Recipe
Use a spice grinder or mortar and pestle to grind the dried thyme and oregano. It won't turn into a perfectly uniform fine powder—just do the best you can.
Add the ground spices to a large mixing bowl, then add all the remaining spices. Mix thoroughly. Place the chicken wings in a separate large bowl. Sprinkle the spice mix evenly over the top of the chicken wings, then toss to evenly coat the wings in spices. Marinate in the refrigerator overnight.
You can make the barbecue sauce ahead of time if you want. It keeps in the refrigerator for at least one week. To make the sauce, heat your broiler to 550°F. Line a rimmed baking sheet with a silicone mat or foil (just don't use parchment, which can burn), and broil the onion and tomatoes for 8 to 10 minutes, or until they begin to char and blacken along the edges.
Add the charred onion and tomatoes to a high-powered blender. Add the remaining sauce ingredients. Blend on the highest setting. Set the sauce aside until ready to use. Refrigerate if you're not using it imminently.
To cook the wings, preheat the oven to 500°F. Line a rimmed baking sheet with a silicone mat or foil. Arrange the wings on the baking sheet. Cook in the oven for 20 minutes, then drop the temperature to 350°F and cook for an additional 10 minutes. Serve immediately, with barbecue sauce on the side for dipping. Enjoy!
Born and raised in Brooklyn, I'm perpetually inspired by the diversity of foods that exist in this city. I love shopping at the farmer's market, making ingredients taste like the best versions of themselves, and rolling fresh pasta.