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
Scale
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.