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- As a rule of thumb, when applying a rub you should apply enough to fully coat the chicken or meat. You don’t want to see any empty spots. Add more spices if necessary.
- You can substitute regular paprika if you wish, but the smoked paprika definitely takes these to the next level.
- You can swap the all-purpose flour for baking powder. You can use 1-2 tablespoons of baking powder (enough to fully coat the chicken). You can also omit flour completely and make naked chicken wings.
- You can use actual wings (instead of drums and flats) if you wish, you may need to adjust the number of ingredients needed to fully coat your wings.
- Salt is key for adding additional flavor to the wings. I typically use 1/4 – 1/2 teaspoon for this recipe. I generally allow readers to salt to taste and their preference, considering what their diet allows. Keep in mind, the spices alone will provide flavor, but it needs to be amplified with salt.
- Start with 1/4 cup of flour and add additional flour if necessary. The chicken should be fully coated.
- If you see white areas of flour on the wings, spritz the areas with oil.
- Foil can be substituted for parchment paper while baking. Your cook time may change, so keep an eye out on the wings while they bake. They will need to reach a minimum temperature of 165 degrees.
- Want to make them spicy? Add Srirarcha, cayenne pepper or Cajun Seasoning. So good! I typically add 1 to 1 1/2 teaspoons.
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