These extra crispy Dry Rubbed Oven Baked Chicken Wings are easy to make and packed with smoky flavors! Serve them as a crowd-pleasing appetizer on game day or for parties, or enjoy them for fun weeknight dinners.
Whether you’re searching for your next great chicken wings recipe to add to your meal rotation or a crowd-pleasing Super Bowl snack, these Dry Rubbed Oven Baked Chicken Wings are a perfect choice! They’re packed with smoky and savory flavors and have all of the crispiness you crave. They bring life to any party or dinner!
These crispy baked chicken wings are made without baking powder but still yield the perfect crispiness. While my Baked Garlic Buffalo Wings and Instant Pot Sticky Wings are covered in flavorful sauces, this recipe features a smoky garlic dry rub instead. It’s the best way to put the crispy skin on display while still maintaining the moist and tender meat on the inside.
What is a dry rub?
A dry rub is a blend of dry seasonings, herbs, and sometimes sugar. It’s used as an alternative to sauces to add flavor to meat, like baked chicken thighs, chicken wings, and slow roasted beef brisket.
Flavoring meat with sauces means extra moisture will be added to the outside, which makes it harder for the meat or skin to become crispy. Using a dry rub for chicken wings as opposed to a sauce will make it much easier to achieve perfectly crispy results.
Ingredients you need
- Chicken wings and/or drumsticks - You can buy whole chicken wings and separate them into wingettes, drumettes, and tips yourself (learn how in the Tips section below). Or, to keep this recipe easy, buy a pack of pre-separated chicken wings and/or drumsticks instead.
- Olive oil - To help crisp the wings and get the dry rub to stick.
- Garlic powder - This is the savory base of the dry seasoning for the wings. Feel free to play with the ratios to find the best flavor; keep the recipe as-is for savory, but slightly smoky wings, or replace some of the garlic or onion powder with more paprika or chili powder for a smokier, almost spicy flavor.
- Onion powder
- Smoked paprika - You can use regular paprika as a substitute but the wings won’t taste as smoky.
- Chili powder - This helps the dry seasoning taste extra smoky and adds a subtle kick of heat.
- Salt and pepper
- Cilantro - For garnish.
How to make dry rub baked chicken wings
Step 1: Wash the chicken wings before transferring them to a paper towel-lined sheet pan. Pat them dry really well to remove all of the excess moisture (it’s the secret to crispy oven baked chicken wings!).
Step 2: Stir the olive oil and smoky dry rub seasonings in a large bowl. Add the wings and toss until they’re evenly coated on all sides.
Step 3: Transfer the wings to a lined baking sheet. Sprinkle the sea salt on top, then bake in the oven. Finish them under the broiler for extra crispiness.
Step 4: Garnish the baked chicken wings with fresh cilantro, then serve with your favorite dipping sauce and enjoy!
Tips to make the best baked wings
Use these helpful tips to make the best game day appetizer:
Separate the wings yourself
Buying whole chicken wings is a cost-effective alternative to buying separated chicken wings. You can learn how to cut whole chicken wings into wingettes, drumettes, and tips yourself using this video by Evolving Table. The tips don’t contain much meat, but would be perfect in homemade chicken stock!
The secret to extra crispy chicken wings
The less moisture = crispier chicken wings. Pat the chicken wings really well with paper towels until no excess water or moisture remains. Leaving the dried wings to rest in the fridge for up to 24 hours will also give them more time to dry out.
Getting the dry rub to stick
After washing and drying the wings, add a generous layer of oil and make sure that every single wing is coated well. The oil is what's going to bind the dry rub.
Bake on a wire rack
To take these chicken wings to the next level, baked them on a wire rack on top of a sheet pan. This way, the heat will circulate around each side of the wings and crisp up every inch.
Frequently asked questions
Yes! To prepare them ahead, dry the wings thoroughly and lay them on a paper towel-lined sheet pan. Place them in the fridge for up to 24 hours before adding the dry rub and baking.
I haven’t tested this recipe in the air fryer so I’m unsure if it will work or not. However, if you really want to try it, air fry the wings at 400ºF for about 25 minutes, tossing them every 5 minutes.
Creamy dipping sauces are a must! Homemade ranch dressing or blue cheese dressing, along with carrot and celery sticks on the side, will cool down the spicy, smoky bites. Or, if you love spice, serve them with a bowl of sriracha mayo sauce!
The leftover chicken wings can be stored in an airtight container in the fridge for 3 to 4 days.
Lay the wings on a lined baking sheet and heat in a 400ºF oven until warmed through.
Looking for more healthy game day snacks?
- Sriracha Mayo Deviled Eggs
- Crispy Oven Roasted Potatoes
- Whipped Feta Dip
- Gluten Free Apple Cider Donuts
- Oven Baked Carrot Fries
Dry Rubbed Oven Baked Chicken Wings
- 3 lb chicken wings/ drumsticks
- 2 tablespoon olive oil
- 2 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- ½ teaspoon chili powder
- 1 pinch salt and pepper to taste
- ½ tsp sea salt flakes
- 1 handful fresh cilantro
- Pre-heat oven to 450F degrees. Line a large sheet pan with parchment paper and set aside
- Wash the chicken throughly and transfer to a paper towel layered sheet pan. It's important that the chicken is all dried in order to get that crispy texture.
- Add the oil and seasonings, except for sea salt flakes. Using your hand toss until all the chicken is evenly coated.
- Transfer each wing/ drumstick to the lined sheet pan, placing them side by side witout overlapping. Then sprinkle with sea salt flakes
- Bake for 25-30 minutes. Optional to broil for 1 minute for extra crispness
- Garnish with fresh cilantro and serve with chipotle mayo or your favorite dipping sauce
These look great! I’d love to try them in my air fryer- how long should I cook them?
Silvia Ribas says
Hi Laraine, thanks so much! I actually do not have an air fryer at the moment. I don't know what the timing would be for the air-fryer but based off of a quick search it looks like you cook them for 25 minutes, removing the basket and tossing the wings with tongs every 5 minutes
SHARON Lee SISCO says
Followed your directions except I placed the wings on a rack and not on parchment paper, by placing on the rack there was no need to turn the wings and wings crisped on both sides of the wings.
Silvia Ribas says
That's excellent!! thanks for your feedback!
First time making these best I’ve ever made at home will definitely be doing them more
Thank you for the recipe
Silvia Ribas says
Good to hear! Thanks so much for your feedback John!
Ken Foster says
Hi I’m a little confused please help.
Point 2 have the wings on a paper towel sheet tray but point 3 have you adding oil and seasoning and hand tossing. What are you supposed to use for this?
Silvia Ribas says
Not a problem! The paper towel step is to dry the wings. If the wings aren't dried they won't crisp up. After that you remove the paper towel and season the wings, toss with your hands or using a pair of kitchen tongs, It is important to toss the seasoned chicken so they are evenly coated. Then you transfer to your lined sheet pan and bake. Hope this cleared thing! xoxo
I make these wings all the time, they are easy and very flavorful! Love that they are bakek