These crispy oven-baked Dry Rub Chicken Wings are dry-brined in salt, baking powder, and the best homemade spice blend for maximum flavor and crispy perfection! Prep them in advance then bake them in the oven before serving with ranch or blue cheese dressing! They are the ultimate game day snack.
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Why you'll love this recipe
- These crispy dry rub 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 seasoning blend adds so much flavor-- no sauce needed!
- Dry brining in salt, baking powder, and spices makes the chicken wings extra crispy and adds tons of flavor.
- 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 pepper, and black pepper to make the dry rub seasoning.
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How to make Dry Rub Chicken Wings
1. Toss the chicken wings in a large bowl with the baking powder, salt, and all the dry rub ingredients. Line them up on a baking rack with foil underneath.
2. 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. Chicken needs to reach an internal temperature of 165.
4. Serve immediately with ranch blue cheese dressing and celery sticks on the side, if desired.
How to get crispy skin on chicken wings
- Use a wire rack to get the wings crispy on both sides. This will allow air to travel underneath them and keep them from sitting in their juices.
- Pat the wings dry with paper towels to remove excess moisture before tossing in the seasoning blend.
- Leave the wings uncovered in the refrigerator. This will cause the skin to dry out and tighten.
- Coat the wings with baking powder-- this will help dry the skin out and get them crispy.
Serving suggestion
These crispy chicken wings are a great appetizer or snack served with:
- Your favorite dipping sauce, such as:
- Blue cheese dressing
- Ranch dressing
- Bbq sauce
- Buffalo sauce
- Celery and/or carrot sticks
Prep ahead tips
These wings are best when prepped in advance! Dry brine them the night before and leave them uncovered in the refrigerator. Wait to bake them until right before serving.
The homemade rub can be prepped up to 6 months in advance and stored in an airtight container in a cool, dry place.
Leftover wings can be stored in an airtight container for up to 3 days. Reheat them in the oven or air fryer.
Expert Tips
- You can bake these dry rub 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 (look for "party wings" at the store), but you are welcome to ask your butcher for just drums or just flats! If you purchase whole chicken wings, separate them into drums and flats before cooking.
- Bake the wings in a single layer on the baking sheet. If you over-crowd them when cooking, they will steam and won't get that crispy skin.
- There is no need to add any olive oil to these wings! The seasoning will stick to them without oil.
- For easy clean up, line the baking sheet with aluminum foil.
- 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 this is the chicken wing recipe you go back to time and time again!
📖 Recipe
Dry Rub Chicken Wings
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.
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Patt Brust says
Can’t wait until Sunday! This is a favorite of mine.
Caitlin Charlton says
Thank you so much! That makes me so happy to hear! I hope you love them!