Dry Rub Chicken Wings: Crispy, Flavorful & Oven-Baked Perfection
Get ready for the ultimate game-day snack or weeknight treat! These dry-rubbed chicken wings deliver incredible flavor and satisfying crispiness straight from your oven—no frying required.
Why You’ll Love This Recipe
· Maximum Crispiness: A special technique ensures shatteringly crisp skin
· Intense Flavor: Dry rub penetrates deep into the meat
· Healthier Option: Oven-baked instead of fried
· Customizable: Easily adjust the spice level to your preference
· Crowd-Pleasing: Perfect for parties and family dinners
The Ultimate Dry Rub Chicken Wings Recipe
Ingredients
For the Wings:
· 2 lbs chicken wings, split into drumettes and flats
· 1 tablespoon baking powder (not baking soda – this is key for crispiness!)
· 1 teaspoon salt
For the Signature Dry Rub:
· 2 tablespoons brown sugar
· 1 tablespoon smoked paprika
· 2 teaspoons garlic powder
· 2 teaspoons onion powder
· 1 teaspoon chili powder
· 1 teaspoon cumin
· 1 teaspoon black pepper
· ½ teaspoon cayenne pepper (adjust to taste)
· 1 teaspoon salt
Instructions
- Prep the Wings: Pat chicken wings completely dry with paper towels—this is crucial for crispy skin. Place in a large bowl.
- The Crispy Secret: Sprinkle wings with baking powder and 1 teaspoon salt. Toss thoroughly until evenly coated. The baking powder raises the pH, helping the skin crackle and crisp.
- Rest: Place wings on a wire rack set over a baking sheet. Refrigerate uncovered for at least 1 hour (or up to 8 hours). This air-dries the skin further.
- Make the Rub: While wings rest, combine all dry rub ingredients in a small bowl.
- Season: Remove wings from refrigerator and sprinkle with about ⅔ of the dry rub, reserving the rest for serving.
- Bake to Perfection:
· Preheat oven to 400°F (200°C)
· Arrange wings on the wire rack, leaving space between each
· Bake for 35-40 minutes
· Flip wings and bake another 15-20 minutes until deeply golden and crispy
· For extra crispiness, broil for 1-2 minutes at the end (watch carefully!) - Serve: Toss hot wings with remaining dry rub and serve immediately.
Pro Tips for Perfect Wings
· Don’t skip the drying step: Patting wings dry and refrigerating uncovered are non-negotiable for crispy results
· Use a wire rack: This allows air to circulate around all sides of the wings
· Don’t crowd the pan: Give each wing some personal space
· Internal temperature: Wings are done when they reach 165°F internally
Flavor Variations
· Spicy Buffalo Style: Add 2 teaspoons cayenne to the rub
· Lemon Pepper: Replace rub with lemon zest, black pepper, and garlic powder
· Asian-Inspired: Use five-spice powder, ginger, and white pepper
· Herb Garden: Rosemary, thyme, sage, and garlic powder
Serving Suggestions
· Classic celery and carrot sticks with blue cheese or ranch dressing
· Cool, creamy coleslaw to balance the spices
· Cold beer or a crisp lemonade
· For a meal, serve over rice with a simple green salad
Make-Ahead Tips
· The dry rub can be made weeks in advance and stored in an airtight container
· Wings can be coated in baking powder and refrigerated up to 8 hours before baking
· Leftover wings reheat well in an air fryer or toaster oven to maintain crispiness
These wings prove you don’t need a deep fryer to achieve incredible texture and flavor. The dry rub creates a flavorful crust that will have everyone reaching for more!