These Epic Dry-Rubbed Baked Chicken Wings are crispy on the outside, juicy on the inside, and packed with bold, smoky, and spicy flavors. Coated in a perfect blend of spices, these wings are baked (not fried!) for a healthier alternative without sacrificing flavor or crunch. Perfect for game day, parties, or a weeknight snack, they’re finger-licking good and super easy to make!
Why You’ll Love This Recipe
- Crispy, juicy, and packed with bold flavor
- Baked instead of fried—healthier and less messy
- Easy to customize with your favorite spices
- Perfect for parties, game day, or as a protein-packed snack
- No marinade time required—just season and bake!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dry rub:
- 2 lbs chicken wings (drums and flats separated)
- 2 tablespoons olive oil
- 1 tablespoon paprika (smoked paprika for extra flavor)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
For serving:
- Ranch or blue cheese dressing
- Celery and carrot sticks
- Lemon or lime wedges (optional)
Directions
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top for even cooking.
- Dry the wings: Pat the chicken wings dry with paper towels to help achieve extra crispiness.
- Coat the wings: In a large bowl, toss the wings with olive oil until evenly coated.
- Mix the dry rub: In a separate bowl, combine paprika, garlic powder, onion powder, chili powder, cumin, thyme, black pepper, salt, cayenne, and brown sugar.
- Season the wings: Toss the wings in the dry rub mixture until evenly coated.
- Bake: Arrange the wings on the wire rack in a single layer. Bake for 40-45 minutes, flipping halfway through, until the wings are crispy and cooked through (internal temperature should reach 165°F/74°C).
- Serve: Let the wings rest for 5 minutes before serving. Serve with your favorite dipping sauce and fresh veggies.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
Variations
- Sweet and Spicy Wings: Add 1 tablespoon of honey or maple syrup during the last 5 minutes of baking.
- Buffalo-Style Wings: Toss in buffalo sauce after baking for a spicy, tangy finish.
- Lemon-Pepper Wings: Swap out the dry rub for a mix of lemon zest, black pepper, and garlic powder.
- BBQ Rub: Replace the chili powder and cumin with a smoky BBQ seasoning blend.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm in the oven at 375°F (190°C) for 10-15 minutes or air fry for 5 minutes until crispy.
- Freeze: Freeze cooked wings in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
FAQs
How do I get extra crispy baked wings?
Pat the wings dry before seasoning and bake them on a wire rack for even air circulation.
Can I use frozen wings?
Yes, but make sure they’re fully thawed and patted dry before seasoning and baking.
Do I need to flip the wings while baking?
Yes, flipping halfway through ensures even cooking and crispiness on both sides.
Can I air-fry these wings instead of baking?
Yes, cook at 400°F (200°C) for 20-25 minutes, flipping halfway through for maximum crispiness.
How do I prevent the wings from sticking to the pan?
Use parchment paper or place the wings on a wire rack to prevent sticking and promote even airflow.
Can I make the dry rub ahead of time?
Yes, store the mixed spices in an airtight container for up to 3 months.
What dipping sauces go well with dry-rubbed wings?
Ranch, blue cheese dressing, honey mustard, or spicy sriracha mayo all pair beautifully with these wings.
Can I add fresh herbs to the dry rub?
Yes, fresh thyme, rosemary, or parsley can enhance the flavor—add them after baking to prevent burning.
How spicy are these wings?
The cayenne adds heat, but you can adjust the spice level by reducing or increasing the amount used.
Can I use drumsticks instead of wings?
Yes, but increase the baking time to 50-55 minutes, flipping halfway through.
Conclusion
These Epic Dry-Rubbed Baked Chicken Wings are crispy, flavorful, and incredibly easy to make. Perfect for game day, parties, or a quick snack, these wings are sure to be a crowd-pleaser. With a bold blend of spices and a foolproof baking method, you’ll have crispy, juicy wings every time—no deep fryer required!
Print
Epic Dry-Rubbed Baked Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Snack, Main Dish
- Method: Baked
- Cuisine: American
Description
These Epic Dry-Rubbed Baked Chicken Wings are crispy, flavorful, and coated in a bold blend of spices. Baked to perfection (no frying required!), they’re the ultimate game-day snack, party appetizer, or crowd-pleasing dinner. Serve them with your favorite dipping sauces for wings that are crispy on the outside and juicy on the inside—without the guilt!
Ingredients
For the Wings:
- 2 lbs (900 g) chicken wings, split and tips removed
- 1 tablespoon olive oil
For the Dry Rub:
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon brown sugar (optional, for a touch of sweetness)
For Serving (Optional):
- Fresh parsley, chopped
- Ranch, blue cheese dressing, or your favorite dipping sauce
- Lime or lemon wedges
Instructions
1. Preheat the oven:
- Preheat your oven to 220°C (425°F).
- Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top (this helps the wings crisp evenly).
2. Prepare the wings:
- Pat the chicken wings dry with paper towels (the drier the skin, the crispier the wings).
- Place wings in a large bowl and drizzle with olive oil, tossing to coat evenly.
3. Mix the dry rub:
- In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, oregano, black pepper, salt, cayenne pepper, and brown sugar (if using).
- Sprinkle the dry rub evenly over the wings, tossing until fully coated.
4. Bake the wings:
- Arrange the wings in a single layer on the wire rack.
- Bake for 40-45 minutes, flipping halfway through, until crispy and golden brown.
- For extra crispiness, broil for an additional 2-3 minutes at the end of baking.
5. Serve:
- Garnish with fresh parsley and serve immediately with dipping sauces and lemon or lime wedges.
Notes
- For extra crispy wings, let them air-dry in the refrigerator (uncovered) for 1 hour before baking.
- Swap cayenne for chipotle powder for a smoky heat.
- Store leftovers in the fridge for up to 3 days—reheat in the oven at 190°C (375°F) for best results.