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Ricks Perfect Wings

I loathe January. Its cold, its dreary and the holidays are over. I admit, I dont watch much football anymore, but I do get into it as it gets closer to Super Bowl. Its a good reason to get family and friends together, serve some great game day foods and see who ends up going to the Super Bowl.

My husband makes the best wings. I am telling you, I have never had wings as good as his, anywhere. They are healthy, crispy and flavorful. Keep the wings whole! This keeps the wings from drying out, and makes them so juicy! I really recommend an air fryer for this recipe but I have added oven instructions for those who do not have one. And if you don’t have one, refer to the second photo!


You will need:

2 lbs whole chicken wings

Dry Rub (2 tbsp Chili powder, 1 Tbsp paprika, 1/2 tbsp Greek seasoning, 3 tbsp brown sugar, 1/2 tsp salt)

Mix rub ingredients together, then place equal parts in 2 ziplock bags. Add wings to each and “massage” the rub into the wings. Let sit in refrigerator atleast 4 hours, up to over night.

Heat airfyer to 400, place wings in a single layer on airfyer racks ( make sure you put foil on bottom rack to catch drippings). Bake for 25 minutes BUT halfway through, flip wings and switch racks putting bottom on top, and top on bottom.

If using the oven, heat oven to 400, use a baking rack on top of baking sheet, and place wings in a single layer. Bake for 35- 40 minutes. Also flipping halfway through baking.

With both options you are looking for an all over brown, crispy wing.

We serve the sauces on the side and just dip. This also makes this much healthier, rather than loading sauces on wings.

Today we made these sauces. No special measurements, just mix to taste.


Sweet chili lime - sweet chili sauce, agave, lime juice, BBQ sauce

Buffalo - butter, red pepper flakes, vinegar, hot sauce

Balsamic Gorgonzola- sour cream, gorgonzola crumbles, balsamic vinegar , garlic powder



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