| Total sodium per serving: 231mg |
Total calories per serving: 501 |
Servings: 6 |
Prep Time 15 mins Cook Time 45 mins Total Time 1 hr
Ingredients
Dry Rub:
- 1 tbsp chili powder
- 1/2 tbsp smoked paprika
- 1/2 tbsp onion powder
- 3/4 tbsp light brown sugar, packed
- 3/4 tsp paprika
- 3/4 tsp cumin
- 1/2 tsp garlic powder
- 1/4-1/2 tsp cayenne pepper
- 1/2 tsp dry mustard powder
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried ground thyme
Wings:
- 2 1/2 lb (1.2 kg) chicken wings (thawed, if frozen)
- 2 tbsp canola oil
Directions
1. Preheat oven to 400° F
2. Cover a large baking sheet with heavy duty foil, place a cooking rack on top of the foil and spray it with non-stick spray. Set aside.
3. In a small mixing bowl add all the rub ingredients and mix well with a spoon.
4. Place the chicken wings in a large bowl, pour the olive oil over them. Use a large spoon or spatula to mix them around to make sure the wings get a coating of oil.
5. Dump the dry rub mixture into a large baggie. Add 5-6 pieces of chicken to the baggie and shake vigorously to cover the wing entirely with spice. Remove from the baggie and place the wing portions on the prepared baking sheet. Repeat the procedure until all the wings have been coated.
6. Place the baking sheet into the pre-heated oven and bake for about 45 minutes or until the chicken is cooked through and no pinkness remains around the bone.
7. Either discard the remaining dry rub or place in the freezer.
Makes 6 servings, each serving has 501 calories, 231mg sodium, 3.2 g carbohydrates with ingredients used.
Chicken legs, thighs or chicken breast could also be used with this rub/coating but nutrition values would need to be recalculated.
Original recipe found at thechunkychef.com; modified, rewritten and adapted for low sodium.
