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Chicken Tinga Dry Rub Wings

(Feeds 4-6)

Winner, Winner, Chicken Dinner! No more boring wing flavors, spice things up with Chicken Tinga. Great for your next gameday party appetizer. With it’s zesty, garlicky flavor, these will be the first to go.

You Will Need

(need 1-12 hours for marinating the wings)

2 lbs chicken wings separated into drums and flats
3 tablespoons Riega Chicken Tinga Seasoning, plus more
2 teaspoons aluminum-free baking powder
½ teaspoon kosher salt
1 cup favorite wing dipping sauce


1. Line 2 sheet trays with parchment and place a wire rack on top of each. Spray the racks with nonstick spray.
2. Place the wings in a bowl and dry with paper towels.
3. Mix baking powder with Riega Seasoning and sprinkle mixture evenly over the wings and toss to coat thoroughly.
4. Evenly place the wings on the 2 sheet trays, dividing drumettes and flats to their own trays. Refrigerate for 1-12 hours.
5. Preheat oven to 425 degrees.
6. Bake the wings for about 20-25 minutes. Flip the wings and continue to bake until golden brown and crispy. Sometimes drumettes take longer to cook than flats, so check to make sure they are done.
7. If you want to add more flavor/spice, add a teaspoon more of Riega Seasoning to coat the wings.
8. Serve with your favorite dipping sauce and enjoy!