Description
These crispy dry rub chicken wings are baked to perfection with a bold, smoky, and slightly spicy seasoning blend. Perfect for parties or game day, they deliver all the crunch and flavor of classic wings without the mess of sauce or deep frying.
Ingredients
- 2 lbs (about 24) chicken wings, split into drumettes and flats, tips removed
- 1 tablespoon baking powder (NOT baking soda)
- 1 teaspoon kosher salt (or to taste)
- 2 teaspoons smoked paprika (or regular paprika)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Fresh chopped parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Preheat oven to 425°F (220°C) and allow it to heat for 10-15 minutes.
- Line a rimmed baking sheet with parchment paper or foil. Place a wire rack on top and lightly spray or brush with oil.
- Pat chicken wings very dry with paper towels.
- In a large bowl, toss wings with baking powder and kosher salt until evenly coated.
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, black pepper, chili powder, cumin, and cayenne pepper.
- Sprinkle the dry rub over the wings and toss until all wings are evenly coated.
- Arrange wings in a single layer on the wire rack, leaving space between each wing.
- Bake for 20 minutes, then flip each wing and bake for another 20-25 minutes, until golden, crisp, and cooked through.
- Check for doneness (internal temp 165°F or higher, skin should be dry and crackly).
- Let wings rest for 5 minutes before serving. Garnish with parsley and serve with lemon wedges if desired.
Notes
For extra crispy skin, let seasoned wings sit uncovered in the fridge for up to 2 hours before baking. Adjust the dry rub to your taste—add more cayenne for heat or lemon zest for tang. If you don’t have a wire rack, bake directly on the foil-lined sheet and flip halfway, but expect slightly less crunch. All ingredients are naturally gluten-free; double-check labels if needed. Leftovers reheat best in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: About 4-5 wings
- Calories: 240
- Sugar: 1
- Sodium: 600
- Fat: 17
- Saturated Fat: 5
- Carbohydrates: 2
- Protein: 16
Keywords: chicken wings, dry rub, crispy wings, baked wings, party appetizer, game day, gluten-free, keto, easy chicken wings, oven baked wings