These Baked Dry Rub Chicken Wings are crispy, flavorful, and made entirely in the oven—no deep frying needed. Coated in a blend of bold spices, they deliver a smoky, savory punch in every bite. I love making these for game nights, casual dinners, or even as a main dish with a side of veggies or salad.
Why You’ll Love This Recipe
I love this recipe because it’s simple, mess-free, and doesn’t require a ton of ingredients. The dry rub locks in flavor while baking creates that crave-worthy crispy skin. It’s also customizable depending on how spicy or smoky I want it. Plus, since they’re baked, I feel a little better about indulging.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds chicken wings, split at the joints, tips removed
1 tablespoon olive oil
1 tablespoon paprika (smoked or regular)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon cayenne pepper (optional, for heat)
1 teaspoon dried oregano
1 teaspoon brown sugar
Directions
I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper or a wire rack.
I pat the chicken wings dry using paper towels—this step is key to getting them crispy.
In a large bowl, I toss the wings with olive oil until evenly coated.
In a separate bowl, I mix together the paprika, garlic powder, onion powder, black pepper, salt, chili powder, cayenne pepper, oregano, and brown sugar.
I sprinkle the dry rub over the wings and toss everything until the wings are coated evenly.
I arrange the wings in a single layer on the prepared baking sheet or rack.
I bake them for 40–45 minutes, flipping halfway through, until the skin is crispy and the wings are cooked through.
I let them rest for 5 minutes before serving.
Servings and timing
This recipe makes about 4 servings. Prep time: 10 minutes Cook time: 40–45 minutes Total time: around 55 minutes
Variations
I like playing around with the seasoning. Sometimes I swap the paprika for chipotle powder for a smokier bite. If I’m craving sweetness, I’ll add a bit more brown sugar. When making these for a crowd, I split the wings and coat half with lemon pepper seasoning instead. For a touch of tang, I sometimes spritz them with fresh lime juice right after baking.
Storage/Reheating
Once cooled, I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 375°F (190°C) for about 10–12 minutes until warmed through and crispy again. I avoid microwaving because it makes the skin soggy.
FAQs
How do I make the wings extra crispy?
I make sure to pat the wings completely dry and use a wire rack on the baking sheet so the air circulates around them while baking.
Can I use frozen wings?
Yes, but I always thaw them completely and pat them dry before applying the rub and baking.
Can I make these ahead of time?
Yes, I often coat the wings in the dry rub and refrigerate them for a few hours or overnight to deepen the flavor before baking.
Are these wings spicy?
They have a mild kick. I adjust the cayenne pepper based on how spicy I want them.
Can I air-fry instead of baking?
Definitely. I cook them in the air fryer at 400°F (200°C) for about 20–25 minutes, shaking halfway through.
Conclusion
These Baked Dry Rub Chicken Wings are a go-to when I want something tasty, easy, and satisfying. The spice blend brings bold flavor without needing any sauce, and I love that I can get that crispy texture straight from the oven. Whether it’s for dinner or a game-day snack, they never disappoint.
These Baked Dry Rub Chicken Wings are crispy, oven-baked, and full of bold, smoky, and savory flavors. Perfect for game day, casual dinners, or as a party appetizer.
Ingredients
2 pounds chicken wings, split at the joints, tips removed
1 tablespoon olive oil
1 tablespoon paprika (smoked or regular)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon cayenne pepper (optional)
1 teaspoon dried oregano
1 teaspoon brown sugar
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or place a wire rack on it.
Pat the chicken wings dry with paper towels.
In a large bowl, toss the wings with olive oil until evenly coated.
In a separate bowl, mix paprika, garlic powder, onion powder, black pepper, salt, chili powder, cayenne pepper, oregano, and brown sugar.
Sprinkle the dry rub over the wings and toss to coat evenly.
Arrange the wings in a single layer on the prepared baking sheet or rack.
Bake for 40–45 minutes, flipping halfway through, until crispy and cooked through.
