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Dry Rub Thermomix Chicken Wings

  • Author: The 4 Blades
  • Prep Time: 4-6 hours
  • Total Time: 44 minute
  • Yield: 6-8


Our Dry Rub Thermomix Chicken Wings are a delicious blend of spices, without all the sticky marinade that can often accompany chicken wings.

They are a great balance between spicy and mild. You can alter the cayenne in the recipe as you see fit.

We featured these chicken wings in Episode 72 of the podcast.

No: Gluten / Dairy / Egg / Nuts


  • chicken wings
  • salt flakes – 2 teaspoons, reduce if using finely ground salt
  • pepper – 1 teaspoon, cracked
  • garlic powder – 1/2 teaspoon, or granules
  • cumin – 1/2 teaspoon
  • cayenne pepper – 1/2 teaspoon
  • paprika – 1/2 teaspoon
  • dried basil – 1/2 teaspoon
  • cornflour – 1 teaspoon
  • water – 30g, room temperature


  1. Break the chicken wings up into three parts and discard wing tips.
  2. Add all the herbs and spices to a large zip bag and shake to mix
  3. Add wings to ziplock bag and shake to coat the wings
  4. Place water (30 g) and cornflour (1 tsp) into a glass and mix thoroughly.
  5. Pour cornflour mixture over wings in the ziplock bag, seal and ensure the wings are coated well with the cornflour mix and the herbs and spices.
  6. Refrigerate for 4-6 hours.
  7. Add 800g of water to the thermomix.
  8. Place wings into the lower dish of the Varoma.
  9. Program 30 minutes / Varoma / Speed 2.
  10. Once chicken wings have been steamed finish them by shallow frying for 2 minutes each side, air frying on 200 degrees for 10 minutes or oven bake on 220 degrees for 10 minutes or until crispy.

Keywords: Thermomix Condiments & Marinades, Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes