Welcome, fellow foodies! Today, we’re going to make dry rub chicken wings, which are a classic recipe for game day. These wings are just the right amount of spicy, salty, and satisfying. I’ve been mastering this chicken wings recipe for years, and let me tell you, it’s a real winner.
I’m sure that once you try one of these wings, you’ll be hooked. So get your ingredients together, put on your aprons, and let’s get cooking!
And just a heads up, you might want to make twice as many of these because these chicken wings could fly off your plate. 🙂
The Best Dry Rub Chicken Wings
This amazing recipe for oven-baked dry-rub chicken wings will surely blow your taste buds away. Not only is it easy to make, but you probably already have all the simple ingredients you need in your kitchen. But don’t be fooled by how simple they appear. These wings are bursting with flavor.
The dry rub makes the skin crispy and caramelized, but the meat remains juicy and tender. Even my popular recipe for Blackstone griddle chicken wings is made with this rub. They are the perfect addition to a movie date, backyard barbecue, family get-together, or game-day party.
You can eat these wings alone or with your favorite sauce or dip. I strongly recommend Louisiana hot sauce, garlic parmesan sauce, chipotle lime sauce, Chick-Fil-A sauce, Arby’s Bronco Berry Sauce, and Popeye’s blackened ranch sauce; they go well with vegetables or any other side dish. Plus, you can use an air fryer to make them even crispier.
Ingredients
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3 lb (1.4 kg) chicken wings, flats & drumettes separated
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2 Tbsp light brown sugar
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2 tsp fine sea salt
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1½ tsp sweet paprika
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1½ tsp garlic powder
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2 tsp onion powder
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1 tsp chili powder
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½ tsp ground cumin
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1 tsp chipotle powder (or sub cayenne to taste)
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½ tsp black pepper
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½ tsp dried oregano
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1–2 Tbsp neutral oil (vegetable, canola, or avocado)
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Optional for extra crisp: 1 Tbsp aluminum-free baking powder or 2 tsp cornstarch
Instructions (Oven)
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Prep & dry: Heat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Pat wings very dry.
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Make the rub: In a bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, chili powder, cumin, chipotle, black pepper, oregano, and (if using) baking powder/cornstarch.
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Season: Drizzle wings with oil and toss to coat lightly. Sprinkle the rub over the wings and toss until every piece is evenly covered.
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Bake: Arrange wings on the rack in a single layer. Bake 22 minutes, flip, then bake 18–22 minutes more until deep golden and crisp.
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Internal temp should reach 165°F (74°C); for fall-off-the-bone tenderness, many cooks take wings to 185–195°F (85–90°C).
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Rest & serve: Rest 5 minutes. Serve plain or with dips (ranch, blue cheese, honey-mustard—or your favorite “slim sauce”).
Air-Fryer Option
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Heat air fryer to 400°F (205°C). Cook wings in a single layer 18–22 minutes, shaking/flipping halfway, until crisp and cooked through. Work in batches if needed.
Spruce up your Pinterest board (and your dinner menu) with some spice! These wings, with a dry rub, are easy to make and taste great. Share the love with your followers and let them in on the tasty secret.
Tips
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Even crisp: The rack lets hot air circulate; if you don’t have one, flip wings every 10 minutes.
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Make-ahead: Seasoned wings can rest uncovered in the fridge up to 12 hours for even better skin.
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Storage/Reheat: Refrigerate up to 3 days. Re-crisp at 400°F (205°C) for 8–10 minutes.
