These crispy oven-baked Dry Rub Chicken Wings are dry-brined in salt, baking powder, and spices for maximum flavor and crispiness! Prep them in advance then bake them in the oven before serving with ranch or blue cheese dressing!
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Why you'll love this recipe
- These chicken wings get quickly prepped completely in advance! Toss them in the spices the night before then let them rest in the refrigerator overnight. When you are ready to enjoy them, simply pop them in the oven, air fryer, grill, or Traeger!
- The homemade dry rub makes these wings so flavorful-- no sauce needed!
- Dry brining in salt, baking powder, and spices makes the chicken wings extra crispy and the meat flavored throughout.
- Baking them in the oven means less mess and no frying!
Key Ingredients
- Chicken wings: I use a combination of drums and flats. You can discard the wing tips or save them for chicken stock.
- Baking powder: baking powder helps get the wings crispy!
- Kosher salt: Dry brining the wings in salt will help dry out the chicken skin to get it crispy. It also will season the chicken meat throughout.
- Spices: Use a combination of garlic powder, onion powder, paprika, cayenne, and black pepper to make the dry rub.
How to make Dry Rub Chicken Wings
- Toss the chicken wings in the baking powder, salt, and all the spices. Line them up on a baking rack with foil underneath.
- Rest the wings uncovered in the refrigerator at least 8 hours, or up to 24 hours.
3. Bake the wings in the oven at 425 for 25-30 minutes, flipping halfway. Turn on the broiler and broil them for a few more minutes to get them crispy.
4. Serve immediately with ranch or blue cheese dressing and celery sticks on the side, if desired.
Expert Tips
- You can bake these wings in an air fryer instead of the oven, if you'd like! Decrease the heat to 400 degrees and decrease the cook time to 20-25 minutes.
- I use a combination of flats and drums, but you are welcome to ask your butcher for just drums or just flats!
- There is no need to add any oil to these wings! The seasoning will stick to them without oil.
- Keep the chicken wings uncovered when resting in the refrigerator to help the skin dry out and get crispy.
More game-day snacks you'll love
If you make these Dry Rub Chicken Wings, I'd love to hear what you think in the comments below! I hope you love them!
📖 Recipe
Dry Rub Chicken Wings
These crispy oven-baked Dry Rub Chicken Wings are dry-brined in salt, baking powder, and spices for maximum flavor!
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Servings: 4 people
Ingredients
- 2 lb chicken wings flats and drums separated
- 2 teaspoon baking powder
- 2 teaspoon kosher salt
- 2 teaspoon Paprika
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- ½ teaspoon Cayenne
- ½ teaspoon Black pepper
Instructions
- Line a baking sheet with foil. Place a baking rack on top and spray with cooking spray. Toss the chicken wings well with all the ingredients and fully coat them in the spices. Line the wings evenly spaced out on the baking rack.
- Rest the wings uncovered in the refrigerator for at least 8 hours, ideally overnight, flipping halfway.
- Preheat the oven to 425 °F
- Bake the chicken wings for 25-30 minutes, or until fully cooked through, flipping half way. Turn on the broiler and broil for 1-2 minutes, or until beginning to brown on top.
- Serve immediately with ranch or blue cheese dressing, if desired.
Notes
- Serves 4 as an appetizer or 2 as an entree.
Tried this recipe?Please consider leaving a review! It means the world to me!
Patt Brust
Can’t wait until Sunday! This is a favorite of mine.
Caitlin Charlton
Thank you so much! That makes me so happy to hear! I hope you love them!