BEST DRY RUB CHICKEN WINGS

Forget sticky sauces and messy fingers! Imagine biting into incredibly flavorful, crispy-skinned wings, seasoned to perfection with a smoky, savory blend of spices. These Dry Rub Chicken Wings deliver that satisfying crunch and mouthwatering taste without any of the fuss, and I promise, they’ll become your new go-to appetizer!

Ingredients

For the Dry Rub:

• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (adjust to your spice preference)
• 1 teaspoon black pepper
• 1 tablespoon kosher salt
• 1 tablespoon brown sugar (optional, for a touch of sweetness)

For the Chicken Wings:

• 2 pounds chicken wings, separated into drumettes and wingettes
• 1 tablespoon olive oil (or other cooking oil)

The Secret to Super Crispy Wings

Okay, let’s talk about the most important thing: crispy skin. Nobody wants soggy wings! The key here is to remove as much moisture as possible before baking. Pat your wings thoroughly dry with paper towels – seriously, the drier, the better. Another trick is to let the wings sit uncovered in the refrigerator for an hour or two after patting them dry; this will help the skin dry out even more. Trust me, this extra step makes all the difference. These baked wings are a game-changer.

Crafting the Perfect Spice Rub

The beauty of a dry rub is that you can customize it to your exact preferences. Don’t be afraid to experiment! Want more heat? Add more cayenne pepper or a pinch of red pepper flakes. Prefer a sweeter flavor profile? Increase the brown sugar or add a touch of maple sugar. The spice rub is where the magic happens, and it’s what makes these wings such amazing party snacks. If you like things spicy, you might also enjoy Spicy Jalapeño Chicken, but these wings let everyone adjust the heat at their own pace!

Step-by-Step Instructions

Get Started:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. In a small bowl, combine all the dry rub ingredients. Mix well to ensure everything is evenly distributed.
3. Pat the chicken wings completely dry with paper towels.
4. Place the wings in a large bowl and drizzle with olive oil. Toss to coat evenly.

Rub Those Wings:

5. Sprinkle the dry rub generously over the wings, making sure each wing is well coated on all sides. Use your hands to rub the spices into the chicken.

Bake to Perfection:

6. Arrange the wings in a single layer on the prepared baking sheet, making sure they are not overcrowded.
7. Bake for 40-45 minutes, flipping halfway through, until the wings are cooked through and the skin is crispy and golden brown. Internal temperature should reach 165°F (74°C).

Rest and Serve:

7. Let the wings rest for a few minutes before serving. This helps the juices redistribute, resulting in more flavorful and tender wings.

Serving Suggestions and Delicious Pairings

These Dry Rub Chicken Wings are incredibly versatile and pair well with a variety of sides and dipping sauces. For a classic pairing, serve them with blue cheese or ranch dressing, celery sticks, and carrot sticks. A creamy avocado dip or a spicy sriracha mayo also complement the smoky flavors of the rub beautifully. They’re fantastic as Game Day Food. If you’re looking for a complete meal, consider serving them alongside a fresh salad, coleslaw, or even some grilled corn on the cob. These wings are also a surprisingly great Keto Appetizer, perfect for those watching their carb intake. You could even serve them with Bbq Chicken Quesadillas for a fun, shareable spread!

Troubleshooting Tips and Tricks

Sometimes, even with the best intentions, things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Wings aren’t crispy enough: Make sure your oven is hot enough and that you’re not overcrowding the baking sheet. Also, try broiling the wings for the last few minutes of cooking, keeping a close eye on them to prevent burning.
• Wings are burning before they’re cooked through: Lower the oven temperature slightly and continue baking until cooked through. You can also tent the wings with foil to prevent further browning.
• Rub is too salty: Reduce the amount of salt in the rub next time. You can also add a touch of brown sugar or other sweetener to balance the flavors.

Make-Ahead Magic

Planning a party? These Dry Rub Chicken Wings can be prepped ahead of time! Simply prepare the rub and coat the wings up to 24 hours in advance. Store them in an airtight container in the refrigerator until you’re ready to bake. This allows the flavors to meld together even more, resulting in an even more delicious wing. Just remember to take them out of the refrigerator about 30 minutes before baking to allow them to come to room temperature slightly.

Variations to Spice Things Up

The possibilities are endless when it comes to flavor variations! Here are a few ideas to get your creative juices flowing:

• Spicy Mango Habanero: Add a tablespoon of dried mango powder and a pinch of habanero powder to the dry rub.
• Lemon Pepper: Substitute the oregano and chili powder with lemon pepper seasoning.
• Garlic Parmesan: Add a tablespoon of grated Parmesan cheese to the dry rub and increase the garlic powder to 2 tablespoons.
• Honey BBQ: After baking, toss the wings in a mixture of honey and your favorite BBQ sauce. For an extra kick try some Hot Honey Chicken sometime!

Wing Night is Game Night (and Party Time!)

These Dry Rub Chicken Wings are the ultimate crowd-pleaser, perfect for game day, parties, or any occasion where you want to impress your friends and family. They’re easy to make, incredibly flavorful, and always a hit. Plus, they’re a healthier alternative to traditional fried wings. Serve them with your favorite sides and dips, and get ready to watch them disappear! For another great party dish, consider Chicken Shawarma, served in pita pockets!

Storing and Reheating Leftovers

If you happen to have any leftover wings (which is rare!), store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for an even quicker and crispier result. Avoid microwaving them, as this can make them soggy.

Final Thoughts

So, there you have it: my foolproof recipe for the best Dry Rub Chicken Wings you’ll ever taste! Whether you’re looking for a quick and easy weeknight dinner, a crowd-pleasing appetizer for your next party, or a healthier alternative to fried wings, this recipe is sure to deliver. Don’t be afraid to experiment with different spice combinations to create your own signature rub. And most importantly, have fun in the kitchen! These wings are so good they might even steal the show from Buffalo Chicken Pasta!

BEST DRY RUB CHICKEN WINGS

These Dry Rub Chicken Wings offer incredibly flavorful and crispy-skinned wings without the mess of sauces. The wings are seasoned with a smoky, savory blend of spices and baked to perfection, making them a perfect appetizer or game-day snack. They are a healthier alternative to fried wings and can be customized to your preferred spice level.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Appetizer, Snack

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken wings, separated into drumettes and wingettes
• 1 tablespoon olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 tablespoon kosher salt
• 1 tablespoon brown sugar

Equipment

• Baking sheet
• Parchment paper or foil
• Small bowl
• Large bowl
• Measuring spoons
• Measuring cups
• Paper towels
• Oven

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, chili powder, cayenne pepper, black pepper, kosher salt, and brown sugar. Mix well.
3. Pat the chicken wings completely dry with paper towels.
4. Place the wings in a large bowl and drizzle with olive oil. Toss to coat evenly.
5. Sprinkle the dry rub generously over the wings, making sure each wing is well coated on all sides. Use your hands to rub the spices into the chicken.
6. Arrange the wings in a single layer on the prepared baking sheet, making sure they are not overcrowded.
7. Bake for 40-45 minutes, flipping halfway through, until the wings are cooked through and the skin is crispy and golden brown. Internal temperature should reach 165°F (74°C).
8. Let the wings rest for a few minutes before serving.

Notes

For extra crispy wings, let them sit uncovered in the refrigerator for an hour or two after patting them dry. Adjust the amount of cayenne pepper to your spice preference. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or in an air fryer for a crispier result. For variations, try adding dried mango powder and habanero powder for a spicy mango habanero flavor, lemon pepper seasoning for lemon pepper wings, grated Parmesan cheese and more garlic powder for garlic parmesan wings, or toss in honey and BBQ sauce after baking for honey BBQ wings.