Dry Rub Chicken Wings

These Dry Rub Chicken Wings are baked to perfection with a flavorful rub, resulting in crispy skin and juicy meat, making them a perfect party snack or meal.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Chicken Wings

2 pounds Party wings or whole wings split at the joint. Pat wings very dry before seasoning.

Dry Rub

1 teaspoon Salt Start with 1 teaspoon salt per pound of wings.
1 tablespoon Brown sugar For browning and sweetness.
1 tablespoon Smoked paprika Adds color and smokiness.
1 teaspoon Garlic powder For flavor.
1 teaspoon Onion powder For flavor.
1/2 teaspoon Black pepper For seasoning.
1/4 teaspoon Cayenne pepper Adjust to taste for heat.
1 teaspoon Baking powder Optional, raises pH for crisping.
1 tablespoon Neutral oil Use avocado or olive oil for coating the wings.

Method

Preparation

Preheat the oven to 425°F (about 15 minutes). Line a sheet pan with foil and place a wire rack on top.
Pat the wings dry with paper towels. If possible, leave them uncovered in the fridge for 2 to 4 hours to dry.
In a large bowl, toss the wings with a light coat of oil.
In another bowl, mix the ingredients for the dry rub. Toss the wings with the rub until evenly coated.

Cooking

Arrange the wings on the rack in a single layer and bake for 35 to 45 minutes until cooked through and crispy.
Use a meat thermometer to ensure wings reach an internal temperature of 185°F.
For extra crunch, broil the wings for 2 to 3 minutes at the end of cooking.

Serving

Let the wings rest for 3 minutes before serving.
Serve hot with dips like ranch or blue cheese, alongside fresh vegetables or other sides.

Notes

For leftovers, reheat wings at 375°F for 8 to 10 minutes on a rack to maintain crispness. Experiment with different flavors by adjusting the spices in the rub.