Dry Rub Wings
These Dry Rub Wings are my go-to when I want crispy, flavor packed wings without the mess of deep frying. They're tossed in a simple spice blend with pantry staples, then baked until golden and crispy on the outside, juicy on the inside. No sauce, no fuss. Perfect for game day, backyard hangs, or let’s be honest… Tuesday.
Servings: 4
Calories: 296kcal
Equipment
Ingredients
- 2 pounds chicken wings split at the joints, tips removed
- 2 tablespoons baking powder
- 1 tablespoon brown sugar
- 1 teaspoon paprika smoked or regular
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional, for heat
Instructions
- Set your oven to 400°F (204°C). Line a baking sheet with foil and place a wire rack over the sheet. This setup allows air to circulate around the wings, helping them cook evenly and become crispy.
- Pat the chicken wings dry with paper towels to remove any moisture. This step is important for the dry rub to stick and for achieving crispy skin.
- In a small bowl, combine the baking powder, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne pepper. Mix well.
- Place the wings in a large bowl and sprinkle the dry rub over them. Toss the wings until they are evenly coated with the rub.
- Lay the wings out in a single layer on the wire rack. Ensure they are not touching to promote an even cook and crisp texture.
- Place the baking sheet in the preheated oven and bake for about 45 minutes, or until the wings are golden brown and crispy. Turn the wings halfway through the cooking time to ensure even browning.
- Remove the wings from the oven and let them rest for a few minutes before serving.
Video
Notes
- Pat your wings dry. This isn’t optional, it’s crucial for that perfect crispy skin. Moisture = soggy.
- Use a wire rack if you’ve got one. It helps the air circulate and makes a world of difference for even browning.
- Baking powder, not soda. Please double check your label. Baking soda will make your wings taste like regret.
- Spice it up or down. The dry rub is easy to tweak. Want heat? Add more cayenne. Want mild? Leave it out.
- Oven or air fryer friendly. I do both, depending on the mood and the crowd. Either way, these wings always disappear fast.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 7g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 682mg | Potassium: 837mg | Fiber: 1g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 283mg | Iron: 2mg
