Juicy oven baked chicken wings coated in a perfectly balanced dry rub are the ultimate crowd-pleaser. These wings come out crispy on the outside, tender on the inside, and packed with bold flavor in every bite. Whether you’re hosting a party, planning a game night, or simply craving a savory snack, this easy recipe delivers consistently delicious results.
Why You’ll Love This Recipe
These oven baked chicken wings are simple, flavorful, and incredibly satisfying. The dry rub creates a beautiful caramelized crust without the need for frying. With just a handful of pantry spices, you get a bold combination of sweet, smoky, and slightly spicy flavors.
You’ll love that this recipe:
Requires minimal prep time
Uses simple, everyday ingredients
Delivers crispy skin without deep frying
Is perfect for parties, gatherings, or weeknight dinners
Can easily be doubled for a larger crowd
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. For extra crispiness, place a wire rack on top of the baking sheet.
Pat the chicken wings dry thoroughly with paper towels. Removing excess moisture helps the skin crisp up in the oven.
In a large mixing bowl, combine olive oil, brown sugar, garlic powder, onion powder, ground mustard, paprika, salt, and chili powder. Stir until evenly mixed.
Add the chicken wings to the bowl and toss until they are fully coated with the dry rub mixture. Make sure each wing is evenly covered.
Arrange the wings in a single layer on the prepared baking sheet or rack. Leave a little space between each wing to allow proper air circulation.
Bake for 40 to 45 minutes, flipping the wings halfway through cooking, until they are golden brown and crispy. The internal temperature should reach 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.
Servings and timing
Servings: 3 to 4 servings
Prep time: 10 minutes
Cook time: 40 to 45 minutes
Total time: Approximately 55 minutes
Variations
Spicy version: Add 1/4 teaspoon cayenne pepper or increase the chili powder for extra heat.
Smoky flavor: Substitute smoked paprika for regular paprika to deepen the smoky taste.
Honey glaze: After baking, brush the wings lightly with warm honey for a sweet and sticky finish.
Lemon pepper twist: Add 1 teaspoon lemon zest and 1/2 teaspoon freshly ground black pepper to the seasoning mix.
Garlic parmesan: After baking, toss the wings with 2 tablespoons melted butter and 1/4 cup grated parmesan cheese.
Storage/Reheating
To store: Allow the wings to cool completely, then place them in an airtight container. Refrigerate for up to 4 days.
To freeze: Store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat in the oven: Preheat to 375°F (190°C) and bake for 10 to 15 minutes until heated through and crispy.
To reheat in the air fryer: Heat at 375°F for 5 to 7 minutes.
To reheat in the microwave: Heat in 30-second intervals, though the skin may not remain crispy.
FAQs
Can I use whole chicken wings instead of wing portions?
Yes, you can use whole wings. Simply separate them into drumettes and flats before seasoning for more even cooking.
How do I make the wings extra crispy?
Pat the wings very dry before seasoning and use a wire rack during baking so hot air can circulate around them.
Can I prepare the wings ahead of time?
Yes, you can season the wings and refrigerate them for up to 24 hours before baking. This can enhance the flavor.
Do I need to marinate the wings?
No marinating is required. The dry rub provides plenty of flavor, but you can let them rest for 30 minutes if desired.
Can I make these wings in an air fryer?
Yes, cook them at 380°F for about 20 to 25 minutes, flipping halfway through, until crispy and fully cooked.
What dipping sauces go well with these wings?
They pair well with ranch dressing, garlic yogurt sauce, honey mustard, or a mild chili sauce.
Can I double the recipe?
Absolutely. Just make sure not to overcrowd the baking sheet. Use multiple trays if needed.
How do I know when the wings are done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I use frozen wings?
Yes, but thaw them completely and pat them dry before seasoning to ensure proper crisping.
Why is there sugar in the dry rub?
The brown sugar helps balance the spices and promotes caramelization, creating a flavorful crust on the wings.
Conclusion
These best dry rub baked chicken wings are a simple yet flavorful dish that’s perfect for any occasion. With a crisp exterior, juicy interior, and a well-balanced blend of spices, they are guaranteed to impress family and guests alike. Easy to prepare and endlessly customizable, this recipe is one you’ll want to make again and again.
These Best Dry Rub Baked Chicken Wings are crispy on the outside, juicy on the inside, and coated in a bold blend of sweet, smoky, and slightly spicy seasonings. Oven baked to perfection without frying, they’re an easy and flavorful option for parties, game nights, or weeknight dinners.
Total Time:55 minutes
Yield:3–4 servings
Ingredients
1 pound chicken wing portions
1 tablespoon olive oil
1 tablespoon light brown sugar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon chili powder
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Place a wire rack on top for extra crispiness if desired.
Pat chicken wings completely dry with paper towels to remove excess moisture.
In a large bowl, mix olive oil, brown sugar, garlic powder, onion powder, ground mustard, paprika, salt, and chili powder.
Add wings to the bowl and toss until evenly coated with the seasoning mixture.
Arrange wings in a single layer on the prepared baking sheet or rack, leaving space between each piece.
Bake for 40–45 minutes, flipping halfway through, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
Remove from oven and let rest for 5 minutes before serving.
Notes
Pat wings very dry to achieve crispier skin.
Do not overcrowd the baking sheet.
Use smoked paprika for deeper flavor.
Store leftovers in an airtight container for up to 4 days.
Reheat in oven or air fryer to maintain crispness.
