Fat Chick Wings
This one’s for the true believers—the folks who know that the wing is the king of meats. These Fat Chick–rubbed beauties come out crispy, juicy, and full of smoky personality, whether you're baking, grilling, or air-frying. No sauce required—these things speak for themselves.
Servings: 4
Prep Time: 5 minutes
Cook Time: 40 minutes (oven), 20–25 minutes (grill), 18–20 minutes (air fryer)
Ingredients
- 2 pounds chicken wings
- 2 tablespoons Fat Chick Rub
- 1 tablespoon baking powder (optional, but makes that skin shatter like a potato chip)
- 1 tablespoon olive oil
-
Your favorite dipping sauce (if you feel like sharing the spotlight)
Instructions
Oven Method
- Preheat your oven to 400°F.
- Pat the wings dry with paper towels—this is key to getting that crisp.
- Toss wings in olive oil, baking powder (if using), and a generous coat of Fat Chick Rub.
- Line a baking sheet with foil and place a wire rack on top. Spread wings out evenly.
- Bake for 40 minutes, flipping halfway through. The skin should be golden, blistered, and begging for a bite.
Grill Method
- Heat grill to medium (375–400°F).
- Prep wings the same way—oil, rub, and a little room to breathe.
- Grill for 20–25 minutes, flipping every 5 minutes or so to keep them from burning and to get even char.
- Serve hot. Bonus points if they sizzle when you set them down.
Air Fryer Method
- Preheat air fryer to 400°F.
- Dry wings thoroughly, then toss with oil, baking powder, and Fat Chick Rub.
- Cook in a single layer for 10 minutes. Flip. Cook another 8–10 until crispy and golden.
- Optional: Serve with a cool ranch or spicy aioli—but they honestly don’t need it.
📝 Fat Man Tips
- These wings don’t hide behind sauce. That crispy Fat Chick crust is all flavor, all day.
- Baking powder helps crisp them up—especially in the oven or air fryer—but skip it if you’re keeping things clean.
- Want them to go nuclear? Add cayenne or red chili flakes to the rub before tossing.