Tomorrow is National Chicken Wing Day! As a girl from Buffalo, NY, who also happens to love the chicken wing, I knew I had to celebrate accordingly.
Fact, I had no idea it was declared a ‘holiday’ in 1977, until I did a little research. We lived in Buffalo, until I was ten, and I was unaware of this much deserved day (haha).
If I’m being honest, give me a fried ol’ wing tossed in a rub, or sauce, with a side of dip, and I’m a happy kid. But a) I’m not frying anything at home b) I can’t eat fried chicken wings whenever I want.#tryingtoloseweight
…when I first attempted this rub, I mixed equal parts of the main spices (cayenne, garlic, onion powder). Turns out, that’s way too much cayenne pepper, which is what makes this recipe truly, “Buffalo”. My mouth was on f.i.r.e.
So if the first time you try this, you want more heat, toss a teeeeeny bit of cayenne afterward. Your mouth will thank me later. I promise.
[bctt tweet=”Homemade Buffalo Dry Rub – low-carb, paleo, healthy…spicy!” username=”casadecrews”]
I love baking wings, though. Sometimes, I can get Jason to grill a batch too. Either way, chicken wings at home, with a classic rub is THE way to celebrate National Chicken Wing Day!
- 2 tsp cayenne pepper
- 1 tbsp dry mustard
- 1 tbsp granulated garlic powder
- 1 tbsp freshly cracked black pepper
- 1 tsp Kosher salt
- 1 pkg chicken wings (approx 20 wings and drums)
- In a medium bowl, combine all of the spices
- Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well Loosely cover bowl and refrigerate for 1 hour
- Preheat oven to 400F
- Line wings on a foil-covered cookie sheet, or broiler pan and bake for 50 minutes, flipping wings over halfway through cooking, to ensure both sides become crispy
[bctt tweet=”Celebrate #NationalChickenWingDay July 29th with Buffalo Spice Rub Wings!” username=”casadecrews”]