Go Back
A close-up shot showcases the delicious texture and vibrant color of homemade Dry Rub Chicken Wings.

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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.