These crispy dry rub chicken wings are tossed in a homemade dry rub seasoning mix and baked until golden browned and crispy at 400°F for about 40 minutes. The homemade chicken wing dry rub is made with salt, paprika, brown sugar, garlic powder, onion powder, cumin, and chili powder. You can add some cayenne pepper if you love spicy chicken wings.
When we have company over for game day, I often make these baked dry rub chicken wings because they are easy to make and are less messy to eat with guests around. We always serve them with homemade blue cheese dressing, french fries, carrots, and celery sticks.
If you like saucy wings, try our baked wings with a light seasoning that’s perfect for tossing in your favorite sauce after cooking. You might also enjoy our air fryer wings with homemade buffalo sauce, air fryer wings cooked from frozen , air fryer honey garlic chicken wings, or quick and easy pan-fried chicken wings.
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Why I love dry rub chicken wings
Less messy: as much as I love the wings tossed in a sauce, dry-rubbed wings are less likely to leave your fingers and face covered in sauce.
Customizable: you can make them more or less spicy, or use a different dry rub, such as Cajun or taco seasoning.
Crispiest wings: dry rub wings will always maintain the crispiest texture.
Very flavorful: the dry rub adheres directly to the chicken wings, infusing the meat with intense flavors while baking.
How to make baked chicken wings crispy?
To make these baked chicken wings crispy you will need to follow a few important steps:
Dry them well. This is one of the most important steps for the crispy skin. I use paper towels to dry each chicken wing individually to eliminate any excess moisture.
Use baking powder. I toss them in baking powder because it draws out moisture during cooking making the skin crispy.
Bake at higher temperatures. Baking chicken wings at a high temperature, like 400°F or 425°F allows them to cook quickly similar to frying. For dry rub wings, I prefer baking them at 400°F to prevent the seasoning from burning.
Ingredients
Please, see the recipe card at the end of this post for ingredient quantities.
For the wings:
- Chicken wings. You can use whole chicken wings or cut into drumettes and wingettes (flats).
- Baking powder. It will make them extra crispy. If you do not have it, just skip it.
- Cooking spray. For the coating the parchment paper, so they crisp up and do not stick.
For the dry rub seasonings:
- Salt. You can adjust the salt to taste. I use ½ teaspoon per pound of wings.
- Paprika. If you like a smoky flavor, use smoked paprika instead.
- Brown sugar. It adds a slight hint of sweetness, balances the flavors, and also makes wings caramelize.
- Garlic powder. Classic ingredient for any dry rub, as it goes well with most seasoning blends.
- Onion powder. Adds mild and sweet flavor.
- Cumin. It makes the dry rub more robust and flavorful and adds a layer of warmth.
- Black pepper. It adds a mild but noticeable heat which is important for any seasoning mix.
- Chili powder or cayenne powder. Use chili powder for a mild heat and cayenne powder if you like spicy wings.
How to make baked dry rub chicken wings
- Preheat oven to 400°F. Line the baking pan with the parchment paper and spray generously with the cooking spray.
- If you have whole wings, cut them into drumettes and wingettes, discarding the tips.
- Pat dry each chicken wing well with a paper towel.
- In a small bowl, combine all the dry rub ingredients.
- In a large bowl, add chicken wings and baking powder. Toss until evenly coated.
- Sprinkle them with the dry rub seasoning, tossing them again using your hands to ensure the seasoning sticks to the wings.
- Arrange the wings on a prepared pan and bake them for 40 minutes, flipping them one time. They are ready when the internal temperature reaches 165°F, but better to bake them until 175°F.
- Serve the wings with your favorite dipping sauce such as ranch dressing or blue cheese. And of course some carrots and celery.
How to cook them in air fryer
Spray the air fryer basket with the cooking oil. 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.
- Always spray the parchment paper with some cooking spray or brush it with a thin layer of olive oil.
- 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.
Frequently asked questions
I have tried to bake dry rub wings at 425 degrees and the dry rub seasonings start burning almost right away. That's why 400 F is the ideal temperature for baking dry rub wings as they crisp up well and the seasonings do not burn.
Yes, you can make a batch of dry rub seasoning and store it in a jar or airtight container for up to 3 months. When adding brown sugar, consider placing some brown sugar saver or a small cheesecloth filled with uncooked rice. You can also make the dry rub without the brown and add it right before making the wings.
📖 Recipe
Crispy Dry Rub Chicken Wings
Equipment
- 1 small bowl
- 1 large bowl
- 1 Baking pan
Ingredients
For the chicken wings
- 2 pounds chicken wings drumettes and wingettes
- 1 tablespoon baking powder, aluminum-free
- 1 tablespoon cooking spray oil for the pan
For the chicken wings dry rub
- 1 tablespoon sweet paprika
- 1 tablespoon brown sugar dark or light
- 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
For the blue cheese dip
- ½ cup blue crumbled cheese
- ⅓ cup sour cream
- ¼ cup mayonnaise
- ½ garlic clove finely minced or grated
- 1 dash Worcestershire sauce
- 1 teaspoon lemon juice
- ⅛ teaspoon salt and pepper to taste
- 2 Tablespoons water only if you need to make it thinner
Instructions
Chicken wings
- Preheat the oven to 400°F. Line a baking pan with parchment paper. Spread a thin layer of olive oil on top of parchment paper or use a cooking spray.
- Pat dry chicken wings well with paper towels. Add chicken wings to the large bowl and sprinkle them with 1 tablespoon baking powder, aluminum-free. Toss to coat the wings.
- Sprinkle them with the dry rub seasoning and toss them again using hands ensuring they are well coated.
- Arrange the wings, skin side down on a prepared baking pan. Bake at 400°F for 40 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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