These crispy-on-the-outside Baked Dry Rub Chicken Wings use a straightforward, flavorful dry rub made from common pantry ingredients.
They come out juicy on the inside and crisp on the outside, perfect as an appetizer or main course for everyday meals and special gatherings alike.
With just 10 minutes of prep, you can season these wings and let the oven do the rest. It’s an easy method that yields wings comparable to many restaurant versions.
If you’re new to making wings at home, baking with a dry rub is one of the simplest approaches. Read on for tips to get perfectly seasoned, crispy wings every time.
This recipe is a better-for-you option since the wings are baked, not deep-fried, and they’re ideal for dipping in your favorite ranch or blue cheese dressing.
The dry rub delivers a balanced blend of savory flavors — no bland wings here.
Table of Contents
- Dry Rub Baked Chicken Wings
- Ingredients Needed
- How To Bake Dry Rub Wings
- Chicken Wing Variations
- Serving Chicken Wings
- Expert Tips for Baked Dry Rub Wings
- Commonly Asked Questions
- Similar Recipes
- Baked Dry Rub Chicken Wings Recipe
Dry Rub Baked Chicken Wings
A simple dry rub is all you need to make delicious, crispy baked chicken wings. You don’t need a store-bought blend or brown sugar — common spices and herbs deliver great results.
Start with onion and garlic powder, then add thyme, paprika and parsley for color and flavor. This combination works on other roasted meats as well.
Ingredients Needed
Everything you need for flavorful baked dry rub chicken wings:
- Chicken wings: Party wings (drumettes and flats) are convenient. You can also buy whole wings and separate them at the joints.
- Olive oil: Helps spices adhere and promotes crisping. Any neutral oil works too.
- Herbs and spices: Onion powder, garlic powder, dried thyme, paprika and dried parsley make a well-rounded dry rub.
- Salt and black pepper: Essential for bringing out the flavors.
For exact measurements, see the recipe card below.
To separate whole wings: cut off the tip (save for stock if desired), then separate the drumette from the flat at the joint.
If you’re not using wing tips right away, freeze them in a bag and keep them for making chicken stock later.
How To Bake Dry Rub Wings
These wings are perfect for game day, casual dinners, or entertaining. Follow these steps:
- Pat the wings dry. Use paper towels to remove excess moisture so the skin crisps and the seasoning sticks. Place wings in a large bowl.
- Coat with oil. Drizzle olive oil over the wings and toss to coat evenly.
- Apply the dry rub. Mix salt, pepper and the remaining spices in a small bowl, then sprinkle over the wings and toss until well coated.
- Arrange on a baking rack. Place wings in a single layer on a wire rack set over a foil-lined baking pan so air can circulate and crisp the skin.
- Bake at 400°F (200°C) for 45 minutes. Rotate the pan halfway through for even browning. Wings are done when they reach 165°F on an instant-read thermometer.
Chicken Wing Variations
Try these simple variations:
- Lemon Pepper: Use lemon pepper seasoning with garlic and onion powders.
- Spicy: Add cayenne or red pepper flakes to the dry rub for heat.
- Hot Honey: Toss baked wings in a mixture of melted butter, hot sauce and honey.
- Other seasoning blends: Try chili powder, Cajun or Italian seasoning to switch up flavors.
Serving Chicken Wings
Serve with ranch, blue cheese dressing, or barbecue sauce. Add carrot and celery sticks for crunch and freshness. These wings work well as an appetizer or a main dish.
Expert Tips for Baked Dry Rub Wings
- Pat wings dry, and for extra crispness let them air-dry in the fridge overnight.
- Add 1 teaspoon of baking powder per pound of wings to the dry rub for even crispier skin.
- Bake at 400°F (200°C) to get a crisp exterior while keeping the interior juicy.
Commonly Asked Questions
Apply the dry rub before cooking so the flavors can develop as the wings roast.
Both methods work. Marinating is ideal if you have time to let the flavors infuse; a dry rub is faster and still delivers great taste.
Toss the wings with oil first, then coat them with the seasoning. The oil helps the dry rub adhere.
Similar Recipes
Enjoyed this recipe? Try these other oven-powered chicken recipes.
Epic Oven Grilled Chicken Wings
Garlic Butter Wings
Crispy Baked Chicken Drumsticks
Grilled Whole Red Snapper (Oven Grilled)
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Baked Dry Rub Chicken Wings
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Ingredients
- 2 pounds chicken wings completely thawed if frozen
- 1 Tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
Instructions
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Preheat oven to 400°F (200°C). Line a sheet pan with aluminum foil and place an oven-safe rack on top.
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Remove wings from the fridge 30 minutes before cooking. Pat dry with paper towels and add to a large bowl.
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Drizzle olive oil over the wings and toss. Mix the dry ingredients in a small bowl, sprinkle over the wings, and toss until evenly coated.
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Arrange wings in a single layer on the prepared rack, leaving space for air to circulate so they crisp.
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Bake 45 minutes, rotating halfway. Wings are done when an instant-read thermometer reads 165°F.
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Serve warm with your favorite dipping sauces.
Notes
2. If you don’t have a rack, bake directly on a greased or foil-lined pan.
3. Store leftovers in an airtight container in the fridge for up to 3 days.