Why These Irresistible Wings Are So Prolific
It all began with a craving. You know that craving when you need something crunchy, so some flavor you just so want? I hesitated between ordering takeout and trying things in my own kitchen. The battle was real. But then, the little voice in my head (the one who loves good food) said, “Homemade is always better.
So I got to work and decided to make some Dry Rub Chicken Wings — the kind that are crispy on the outside, succulent on the inside, and stuffed with smoky, savory flavor. And guess what? I nailed it. Now I’m passing this foolproof recipe along to you to wow your friends, your family or even just yourself (no judgment!).
Why You’ll Love Crispy Dry Rub Chicken Wings
✅ No deep frying required! These wings get perfectly crispy in the oven.
✅ Exploding with flavor! The dry rub packs a punch with smoky, garlicky, and slightly spicy notes.
✅ Easy to customize. Like it spicier? Add more cayenne. Prefer a little sweetness? Toss in some brown sugar.
✅ Perfect for any occasion. Whether it’s game night, a party, or a solo snack session, these wings always hit the spot.
Tools You’ll Need
🔹 Large mixing bowl
🔹 Wire rack (for extra crispiness!)
🔹 Baking sheet
🔹 Tongs
🔹 Paper towels (for drying the wings)
Ingredients
- 2 lbs chicken wings (drums and flats)
- 1 tablespoon baking powder (key for crispiness!)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Optional: 1 teaspoon brown sugar for a slightly sweet kick
Step-by-Step Instructions
🔥 Step 1: Preheat and Prep
Heat the oven at 200°C (400°F). Cover a baking sheet with foil and set a wire rack on the foil. This will ensure the wings crisp evenly.
✨ Step 2: Dry Those Wings!
Soak the chicken wings really dry with paper towels. The dryer they are, the crispier they’ll be—this is the key to golden perfection!
🥣 Step 3: Make the Magic Rub
In a big bowl, combine the baking powder, garlic powder, onion powder, smoked paprika, cumin, salt, black pepper and cayenne pepper. If you are using brown sugar, add it at this point.
🍗 Step 4: Coat the Wings
Toss the wings in the spice mixture until they’re fully coated. Every little piece should be covered in that delicious dry rub.
🔥 Step 5: In a crisp oven.
Place the wings in a single layer on the wire rack. Cook for 40-45 minutes, turning them half way through. You’ll know to pick them when some of the bulbs have turned golden brown, and the skin is impossibly good-looking.
⏳ Step 6: Let Them Rest
Patience, my friend. Allow the wings to rest 5 minutes before serving. It helps ensure that their insides stay juicy while the outside stays crisp.
Serving Suggestions
🍽 Serve with ranch or blue cheese dressing for dipping.
🥗 Pair with celery sticks or a fresh side salad.
🔥 Want extra heat? Sprinkle with a little more cayenne or drizzle with hot sauce!
Storing & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Pop them in a 375°F (190°C) oven for 10 minutes or air-fry them for a quick crisp-up.
- Freezer: Freeze in a single layer before transferring to a bag. Reheat straight from frozen at 400°F (200°C) for 25 minutes.
Nutrition Info (Per Serving)
- Calories: 280
- Protein: 25g
- Fat: 18g
- Carbs: 2g
FAQs
❓ Can I use frozen wings?
Yes, but make sure to fully thaw and dry them before adding the dry rub. Otherwise, they won’t crisp up properly.
❓ Can I air-fry these?
Absolutely! Air fry at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through.
❓ What if I don’t have a wire rack?
No worries! Just place the wings directly on parchment paper. They may not be as crispy, but they’ll still be delicious.
Now that you have the recipe, all that’s left is to get cooking! Trust me—once you take that first bite of these Dry Rub Chicken Wings, you’ll never go back to store-bought again. Enjoy! 🍗😋
