Baked Chicken Wings with The Best Dry Rub
Amazing baked chicken wings made with the best dry rub seasoning. These chicken wings take less than 5 minutes to prepare and 45 minutes to bake. No sauce is even needed!Ā
Back in my college days, I was introduced to baked chicken wings and ever since then, I’ve never made them in the fryer again. This dry rub chicken wings recipe has been my personal go-to and family favorite for many years now.
- Baked wings are so easy to make and doesn’t take much clean up effort either.
- The wings come out so good every time: crispy on the out side and juicy on the inside.
- Dry rub on the chicken wings keeps them crispy but infuses SO much flavor into every bite! (This dry rub has been a family and friend favorite for many years now.
- This is definitely a winning chicken wing recipe and a huge hit with all our family and friends on game day (and many other parties).
How To Make Dry Rub Baked Chicken Wings
- If using frozen chicken wings, make sure they are completely thawed first! Use a couple of paper towels to pat them dry before adding the seasoning.
- Preheat the oven to 400Ā°F and fit a wire rack inside a rimmed baking sheet. Grease the wire rack before adding wings!
- Place chicken wings into a large mixing bowl and drizzle with some oil. Mix to coat them evenly.
- Sprinkle the dry rub seasoning all over as you toss the wings. Keep tossing the wings until they are evenly coated. (Use your hand or tongs to toss them so you can make sure the wings are coated well.)
- Bake chicken wings on the wire rack for 45-50 minutes at 400Ā°F.
Tips For The Best Baked Wings
- If you’re using frozen wings, pull it the night before and let it completely thaw in the refrigerator for about 24 hours. You will need to pat excess water off the wings if any.
- To minimize the clean up, line the rimmed baking sheet with aluminum foil first and then place the wire rack inside the baking sheet.
- Grease the wire rack lightly as well so the wings to stick to it.
- Leave a little bit of space between each wing, don’t over-crowd them. This will help get the wings crispy all around.
- This recipe can be double or tripled as needed.
- If you absolutely want a dipping sauce with wings, buttermilk ranch will go well with them.
More Awesome Game Day Appetizers
DID YOU MAKE THIS RECIPE? PLEASE leave a š star rating! Let me know how you liked it by leaving the š comment below or share and tag me on social media @willcookforsmiles. DONāT FORGET to subscribe to my newsletter!
Baked Chicken Wings Recipe
Ingredients
- 8-10 whole chicken wings about 1.75 lbs.
- 2 tbsp canola oil
Dry Rub:
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp cayenne pepper
Instructions
- Note: You can double or triple the recipe as needed!
- Preheat oven to 400ā. Place a wire rack in a baking sheet and grease it.
- Combine ingredients for the dry rub in a small bowl and mix well.
- Pat chicken wings dry with a paper towel.
- Place them in a bowl and drizzle a little oil over them. Mix to make sure that each wing is evenly but lightly covered with oil.
- Sprinkle dry rub seasoning all over and toss to evenly coat them. (You may need to use tongs to help you toss the wings.)
- Place seasoned wings on the prepared wire rack in one even layer, leaving a little room between each one. Bake wings for 45-50 minutes.
Notes
- Storing: If you happen to have any leftovers, you can store the wings in anĀ airtightĀ container in theĀ refrigeratorĀ forĀ 3-4 days.
- Reheat them in theĀ air fryer at 360Ā°F for 3-4 minutes. In the oven, reheat them at 350Ā°F for about 10 minutes.Ā
Nutrition
Originally published on Will Cook For Smiles in January 2019.
All images and text Ā©Lyubov Brooke for Ā©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Delicious!! I did not have any more paprika, so I subbed chili powder, and added a pinch of mustard powder and a dash of cinnamon. My wife and I loved it š! It had a very Caribbean flavor to it.
I am so glad you enjoyed them! Thanks for stopping by to let me know! š
what can be substituted for the smoked paprika, I can’t find smoked just spanish – sweet paprika. thanks
Hi, I order smoked paprika at walmart.com long as its in stock. HTH
These are PERFECT for the Super Bowl! š
I love Chicken Wings, Just in time for Super Bowl
This is the best rub ever. Just enough heat. This will be my go to for chicken wings for the future.
Thank you, Karen! Glad you liked the recipe! š
Hi can I use the dry rub on potatoe wedges?
Thank you so much for sharing this recipe! It turned out amazingly delicious! Just enough heat and so juicy!
Thank you, Shelby!!!
I made these last night and they were perfect. I have been trying to find a winning chicken wing recipe for years….and I have finally found it! This is my new go-to recipe. Thank you for sharing!! (One tip: place tin foil under the wire rack for easier clean up.)
Barbra, that makes me so happy that you liked it!!! Thanks for sharing!
I made this recipe and got head for the first time in years super good I recomend everyone to try
Thank you, Benny! š
If I was doing about 50 wing pieces would you just times all ingredients by five to make a larger batch of rub or would you back off on a couple things??
Sorry for the late response! I would just times all the ingredients like you mention.
My new favorite chicken wings! Iām making them for the 3rd time today : )
Kathy, I am so glad you liked it!
Trying this tonight, I forgot to rub my wings with lil first
Hi Linda! I think you’ll be just fine without oil. I’ve done that and dry rub still sticks. Just grease the wire rack š
Let me know how you like it!
Thank you for Sharing your recipe they were amazing and juicy and full of flavor I will definitely make them again have a wonderful day
I am SO happy to hear that! Thank you for letting me know, John š