Dry Rub Chicken Wings Recipe

Dry Rub Chicken Wings Recipe

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Dry Rub Chicken Wings

Crispy, Flavor-Packed Oven-Baked Wings

These Dry Rub Chicken Wings are crispy on the outside, juicy on the inside, and loaded with bold, smoky flavor—without the need for heavy sauces or deep frying. Perfect for game day, meal prep, or a protein-packed dinner, this easy recipe delivers maximum flavor with simple pantry spices.

PREP TIME: 10 minutes
COOK TIME: 40 minutes
COURSE: Appetizer / Main Course
CUISINE: American
SERVINGS: 4 servings

EQUIPMENT:

  • Large mixing bowl
  • Baking sheet
  • Wire rack (optional, for extra crispiness)
  • Parchment paper or foil
  • Tongs
  • Measuring spoons

INGREDIENTS:

  • 2 pounds chicken wings (split into flats and drumettes)
  • 2 tablespoons olive oil
  • 1 tablespoon paprika (smoked or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

INSTRUCTIONS

Step 1: Preheat and Prepare

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or foil. Place a wire rack on top if using.
  3. Pat the chicken wings dry with paper towels to help them crisp up in the oven.

Step 2: Season the Wings

  1. In a large mixing bowl, toss the wings with olive oil to coat evenly.
  2. In a small bowl, combine paprika, garlic powder, onion powder, chili powder, cayenne (if using), oregano, salt, and black pepper.
  3. Sprinkle the dry rub over the wings and toss until evenly coated.

Step 3: Bake Until Crispy

  1. Arrange the wings in a single layer on the prepared baking sheet or wire rack.
  2. Bake for 35–40 minutes, flipping halfway through, until the wings are golden brown and crispy.
  3. For extra crispiness, broil for 2–3 minutes at the end (watch carefully to prevent burning).

Step 4: Garnish and Serve

  1. Remove the wings from the oven and let them rest for 5 minutes.
  2. Garnish with freshly chopped parsley.
  3. Serve hot with your favorite dipping sauce or fresh veggie sticks.

TIPS:

  • For extra crispy wings, refrigerate them uncovered for 1–2 hours before baking to dry out the skin.
  • Use smoked paprika for a deeper, BBQ-style flavor.
  • Store leftovers in an airtight container and reheat in the oven or air fryer to maintain crispiness.

KEYWORD: Dry Rub Chicken Wings, Baked Wings, Healthy Chicken Recipe

Author

  • Hello, I'm Brandt, a Certified Grillmaster, chef, and culinary enthusiast with a lifelong passion for creating exceptional flavors through grilling and cooking. Over the past 30 years, I've honed my barbecue skills on a wide range of smokers, grills, and culinary techniques. I've served as a BBQ judge and earned awards and recognition for my achievements in the world of barbecue.

    I'm also an author, writer, and contributor to sites such as Fine Cooking, The Food Chronicles, My Tasty Dish, and The Cooking. I'm dedicated to sharing my expertise and guiding you on your culinary journey.

    Join me as we dive deep into the art of grilling, where I'll be unveiling my time-tested tips and secret recipes that bring people together, one sizzle at a time!

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