Hey y'all! If you're searching for a wing recipe that's bursting with flavor, irresistibly crunchy, and seriously easy to make, look no further than this Crispy Dry Rub Chicken Wings recipe. Whether you're throwing a game day party, prepping a crowd-pleasing appetizer, or simply craving something delicious, these wings are sure to satisfy. Let’s get cooking!
Why You'll Love This Crispy Dry Rub Chicken Wings Recipe
- Extra crispy texture without deep frying, thanks to a special baking technique.
- Bold blend of spices creates a mouthwatering dry rub that coats every bite.
- Quick and easy prep, making them perfect for busy weeknights or last-minute gatherings.
- Customizable heat level to suit your taste—from mild to fiery.
- No messy sauces—just pure, finger-licking goodness!
Ingredients for Crispy Dry Rub Chicken Wings Recipe
- 2 pounds chicken wings (drumettes and flats, patted dry)
- 1 tablespoon baking powder (aluminum-free)
- 1 ½ teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dried thyme
- ½ teaspoon brown sugar
- Nonstick cooking spray
Step-by-Step Directions for Crispy Dry Rub Chicken Wings Recipe
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Step 1: Prep Your Chicken Wings
Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack on top. Spray the rack with nonstick cooking spray. Pat your chicken wings dry with paper towels to ensure extra crispiness.
Step 2: Make the Dry Rub
In a small bowl, combine baking powder, salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried thyme, and brown sugar. Mix until well blended.
Step 3: Coat the Wings
Place chicken wings in a large bowl. Sprinkle the dry rub mixture over the wings, tossing until each piece is evenly coated. Make sure the rub gets into all the nooks and crannies for maximum flavor.
Step 4: Arrange and Bake
Arrange the wings in a single layer on the wire rack, skin side up. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and the skin is super crispy.
Step 5: Serve and Enjoy
Remove the wings from the oven and let them rest for a few minutes. Plate up, sprinkle with extra chopped herbs if desired, and dig in!
Notes for Perfect Crispy Dry Rub Chicken Wings Recipe
- For best results, dry your wings thoroughly before adding the rub—moisture is the enemy of crispiness.
- Baking powder (not baking soda!) is the secret to achieving that irresistible crunch. Learn more about this technique at Serious Eats.
- If you prefer extra-spicy wings, add more cayenne or a pinch of chili powder to the rub.
Variations on Crispy Dry Rub Chicken Wings Recipe
- Lemon Pepper Wings: Swap smoked paprika and thyme for lemon zest and extra black pepper.
- BBQ Dry Rub Wings: Replace cayenne and thyme with 2 teaspoons BBQ seasoning blend.
- Garlic Parmesan Wings: Omit brown sugar and thyme; toss hot wings with grated Parmesan and minced fresh garlic before serving.
Required Equipment
- Large mixing bowl
- Small bowl (for dry rub)
- Wire rack
- Baking sheet
- Parchment paper or foil
- Tongs
- Paper towels
Storage Instructions for Crispy Dry Rub Chicken Wings Recipe
Store leftover wings in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10-12 minutes, until hot and crispy again. For longer storage, freeze for up to 2 months and reheat from frozen as above.
Pairings and Serving Recommendations
- Serve with crispy celery sticks, carrot batons, and ranch or blue cheese dip.
- Great alongside a loaded baked potato or sweet potato fries for a fun dinner.
- Pair with a cold lager or your favorite game-day beverage.
Pro Tips for the Best Crispy Dry Rub Chicken Wings Recipe
- Use a wire rack to elevate the wings for even air circulation and crunch (learn more about this method at Food Network).
- Don’t overcrowd the pan—wings need space to crisp up, so use two baking sheets if necessary.
- Let wings rest for 3-5 minutes after baking for maximum juiciness and easy handling.
FAQ: Crispy Dry Rub Chicken Wings Recipe
- Can I use frozen wings?
- Yes, but make sure to thaw and pat them completely dry before starting the recipe for best results.
- Is baking powder necessary?
- Absolutely! Baking powder helps the skin crisp up—just be sure to use aluminum-free to avoid any aftertaste (Bon Appétit).
- How do I make these wings less spicy?
- Simply reduce or omit the cayenne pepper, or add extra brown sugar for a milder, sweeter flavor.
Ingredients
- 2 lbs chicken wings, split and tips removed
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 1 teaspoon brown sugar
Instructions
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1Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
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2Pat the chicken wings dry with paper towels. Place them in a large bowl and toss with olive oil until evenly coated.
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3In a small bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, kosher salt, cayenne pepper, and brown sugar.
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4Sprinkle the dry rub mixture over the wings and toss until all wings are thoroughly coated with the seasoning.
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5Arrange the wings in a single layer on the prepared rack. Bake for 40-45 minutes, flipping halfway through, until the wings are crispy and cooked through.
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6Remove from the oven and let rest for a few minutes before serving. Enjoy your crispy dry rub chicken wings!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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