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Easy Dry Rub Chicken Wings With Crispy Oven Finish

Crispy oven-baked dry rub chicken wings made with simple spices, no frying, and bold smoky flavor. Perfect for family dinners, parties, or game day.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 2 lb Chicken wings split into flats and drumettes
Dry Rub Seasoning
  • 2 tsp Baking powder aluminum-free
  • 1.5 tsp Salt
  • 1.5 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Brown sugar optional, for balance
  • 0.5 tsp Black pepper
  • 0.5 tsp Chili powder or cayenne optional, adjust to taste

Equipment

  • Baking Sheet
  • Wire rack
  • Mixing Bowl

Method
 

Instructions
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings completely dry with paper towels.
  2. In a bowl, mix baking powder, salt, smoked paprika, garlic powder, onion powder, brown sugar, black pepper, and chili powder until well combined.
  3. Toss the wings evenly with the dry rub mixture, making sure all sides are coated.
  4. Arrange the wings on the wire rack in a single layer with space between each piece.
  5. Bake for 25 minutes, flip the wings, then bake for another 20–25 minutes until golden brown and crispy.
  6. Remove from the oven and let rest for 5 minutes before serving for best texture.

Notes

For extra crispy wings, place uncovered wings in the refrigerator for 1–2 hours before baking. Serve with yogurt-based dip, salad, or fresh vegetables.