Dry Rub Wings
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These Crispy Dry Rub Wings are a flavor explosion! Coated with a savory blend of spices and baked to perfection, they’re crispy on the outside and juicy inside. Perfect for any occasion, you’ll want to make these wings again and again.
Before You Begin
- Dry the Wings Well: Patting the wings dry with paper towels removes excess moisture, which helps the dry rub stick better and makes the wings crispy.
- Use Baking Powder: The baking powder in the rub helps create a crispy skin by raising the pH level of the chicken, allowing it to brown more effectively.
- Preheat the Oven: Make sure your oven is fully preheated to 400°F (204°C) before you put the wings in. This helps with even cooking and crispiness.
- Use a Wire Rack: Cooking the wings on a wire rack placed over a baking sheet allows air to circulate around the wings, promoting even cooking and crispiness.
- Don’t Overcrowd the Pan: Arrange the wings in a single layer without touching each other. Overcrowding can lead to uneven cooking and less crispy wings.
- Turn the Wings: Flip the wings halfway through cooking to brown them evenly on both sides.
- Adjust for Heat: The cayenne pepper is optional. If you like your wings extra spicy, feel free to add more cayenne or even a bit of hot sauce to the rub.
Ingredients You’ll Need
- Chicken Wings: Use split wings with tips removed. These cook evenly and get nice and crispy.
- Baking Powder: Helps create a crispy skin by raising the pH level of the chicken.
- Brown Sugar: Adds a touch of sweetness and helps with caramelization.
- Paprika (smoked or regular): Adds color and a smoky flavor. If you prefer, use regular paprika for a milder taste.
- Garlic Powder and Onion Powder: Bring a savory, aromatic depth to the wings.
- Salt: Enhances all the other flavors in the rub.
- Black Pepper: Adds a mild heat and depth to the spice mix.
- Chili Powder and Cayenne Pepper: Add heat and spice. Adjust the amount of cayenne pepper based on your heat preference.
Set your oven to 400°F (204°C). Line a baking sheet with foil and place a wire rack over the sheet. Tip: This setup allows air to circulate around the wings, helping them cook evenly and become crispy.
In a small bowl, combine 2 tablespoons of baking powder, 1 tablespoon of brown sugar, 1 teaspoon of paprika (smoked or regular), 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of chili powder, and ¼ teaspoon of cayenne pepper (optional). Mix well. Tip: Mixing the spices thoroughly helps distribute the flavor evenly.
First, pat the chicken wings dry with paper towels to remove any moisture. 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. Tip: Removing moisture helps the dry rub stick better and makes the wings crispier.
Lay the wings out in a single layer on the wire rack. Make sure they are not touching each other. 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 brown them evenly. Tip: Turning the wings halfway through helps them cook evenly on both sides.
Remove the wings from the oven and let them rest for a few minutes before serving.
What To Serve This With
These crispy dry rub wings pair perfectly with a variety of sides and dips to make a complete meal. Here are some great ideas to try:
Caesar Salad Recipe
Easy Garlic Bread
Baked Mac And Cheese
Creamy Cucumber Salad
Frequently Asked Questions
What if I don’t have a wire rack?
If you don’t have a wire rack, you can place the wings directly on the foil-lined baking sheet. Flip them halfway through cooking to help them crisp up on both sides.
Can I prepare the dry rub in advance?
Yes, you can mix the dry rub ingredients in advance and store them in an airtight container until you’re ready to use them. This saves time and makes preparation easier.
How do I store leftover wings?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to maintain their crispiness.
Can I freeze cooked wings?
Yes, you can freeze cooked wings. Let them cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
How do I reheat leftover wings?
Reheat leftover wings in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a few minutes to keep them crispy.
More Chicken Wings Recipes
- Crispy Baked Parmesan Chicken Wings
- Air Fryer Chicken Wings
- Crispy Baked Salt and Pepper Chicken Wings
- Honey Garlic Chicken Wings
- Bang Bang Wings
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Dry Rub Wings
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
Notes
- Pat the wings dry before applying the rub to help them get extra crispy.
- Bake the wings on a wire rack to allow air to circulate and cook them evenly.
- For added heat, increase the amount of cayenne pepper in the dry rub.
- Reheat leftovers in the oven or air fryer to maintain their crispiness.
- Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
