These crispy dry rub chicken wings are perfect for those who do not like saucy wings. They are tossed in a homemade dry rub seasoning mix and baked until golden browned and crispy at 400°F for about 40 minutes. I will also show you how to adjust the homemade dry rub to be spicier or milder.
Wings, wings, wings! My favorite American food. It is a classic dish to serve on a game day. Serve them with the classic game day spread such as homemade blue cheese dressing, homemade French fries, carrots, and celery sticks. By the way, are you team blue cheese or ranch when it comes to the wings?
At a Glance: Baked Dry Rub Chicken Wings
- Method: High-heat oven baking with an elevated wire rack for complete air circulation.
- The Profile: A balanced homemade spice blend with bold, savory depth and no sticky sauce. The spiciness level can be adjusted.
- Why Make This Version? High-heat baking with a perfect spice blend delivers restaurant-style crisp skin and maximum seasoning in every single bite.
- Best Cuts: Whole wings broken down into drumettes and flats for even cooking and maximum crisping surface area.
- Skip These Steps: No deep frying, no heavy flour dredging, no boiling.
Ingredients to gather
Please, see the recipe card at the end of this post for ingredient quantities.
- Chicken wings. You can use whole chicken wings. But I like to make them party wings, which means cutting them into drumettes and wingettes (flats)
- Baking powder. Make sure to use aluminum-free baking powder. It will make them extra crispy.
- For the dry rub seasonings: salt, paprika, brown sugar, garlic powder, onion powder, cumin, black pepper, chilli powder and cayenne pepper ( if you want them spicy).
How to make dry rub wings
- Pat dry the wings using paper towels. Toss thoroughly in a bowl with baking powder, and your dry spice blend.
- Line a large, rimmed baking sheet with aluminum foil and set an oven-safe wire cooling rack directly inside. Arrange wings in a single layer with space between each piece.
Note: on a picture I have used parchment paper, which also works, but wings will be less crispy. After making this recipe multiple times, wire rack works much better if you like them crispy.
- Bake the wings at for 40-50 minutes, flipping them one time. They are ready when the internal temperature reaches 165°F, but better to bake them until the internal temperature reached 175°F.
- Serve the wings with your favorite dipping sauce such as ranch dressing or blue cheese.
Tip: If you want the wings to be mild, skip the cayenne pepper. If you want them to be more spicier, add more of it to the seasoning mix.
Air fryer instructions
Preheat the air fryer basket to 390°F for about 5 minutes. Dry the chicken wings with paper towels. Toss them in baking powder and then in the seasoning blend.
Arrange dry-rubbed chicken wings in the preheated air fryer basket. Air fry them at 390°F for about 20 minutes or until golden brown, flipping once.
How to reheat chicken wings
Store leftover chicken wings in an airtight container for up to 3-4 days in the fridge.
To maintain their crispy exterior, I recommend reheating the wings in the preheated 400°F oven for about 10 minutes or until heated through.
If you have an air fryer, reheat them at 380°F for about 5-7 minutes.
You can also reheat the wings in the microwave by arranging them in the microwave-safe plate in a single layer and microwaving them for about 40 seconds or until hot.
Nataliia's recipe tips
- Make sure to pat the wings dry really well.
- Flip them halfway through the cooking time for even cooking.
- I prefer cooking them until the internal temperature is 175-185°F for more tender meat and fat rendering.
📖 Recipe
Homemade Dry Rub Chicken Wings
Equipment
- 1 small bowl
- 1 large bowl
- 1 large rimmed baking pan
- 1 oven-safe wire rack
Ingredients
For the chicken wings
- 2-2.5 pounds chicken wings drumettes and wingettes
- 2 teaspoons baking powder, aluminum-free
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for heat
Instructions
- Preheat the oven to 400°F. Line a baking pan with foil. Place the oven-safe rack on top.
- Combine all dry rub ingredients in one small bowl.
- Pat dry chicken wings well with paper towels. Add chicken wings to the large bowl and sprinkle them with 2 teaspoons baking powder, aluminum-free. Toss to coat the wings.
- Sprinkle them with the dry rub seasoning and toss them again using hands ensuring each piece is well coated.
- Arrange the wings, skin side down on a prepared baking pan. Bake at 400°F for 40-50 minutes flipping them once half way through the cooking time.
- Remove from the oven and let stand for 5 minutes. Serve with the blue cheese or ranch dressing for dipping.
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