Baked Dry Rub Chicken Wings are sweet, savory, and delectable! The skin is crispy, the meat is tender, and the recipe requires minimal effort. Follow our simple instructions then enjoy them as a weeknight dinner or appetizer to share.
We just added these wings to our weeknight dinner rotation and have been loving them. We typically enjoy them with our corn and zucchini fritters or rice and a veggie like artichokes or asparagus. For a game day or a party, just double or triple the recipe then enjoy them with your favorite dipping sauce!
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About Dry Rub Chicken Wings
- Taste - These baked chicken wings are sweet and lightly spicy.
- Texture - The wings have the perfect crispy outside and succulent inside.
- Effort - These crispy chicken wings are easy. All you need to do is mix the dry rub, then season and bake the wings.
- Time - It takes about 10 minutes to prep the wings then about 30 minutes to bake them.
Ingredients
- Chicken wings - You can use either flats, drumettes, or both depending on your preference.
- Brown sugar - Brown sugar adds a deep molasses sweetness.
- Garlic powder - Garlic powder adds the quintessential aroma without overpowering the other flavors.
- Smoked paprika and chili powder - Smoked paprika and chili powder provide a smoky, spicy, and slightly sweet flavor.
- Kosher salt - Kosher salt accentuates the other rich seasoning and flavors.
- Freshly ground black pepper - Pepper adds a nice little spice to the homemade spice blend.
- Mustard powder - Mustard powder provides a nutty tanginess.
- Dried parsley - Dried parsley adds a bright and herby flavor.
See recipe card for quantities.
Substitutions/ Variations
- Whole wings - Use flats and drumettes or whole wings for this recipe. If you use whole wings, make sure to spread the wings so they cook evenly and get crispy.
- Other spices - Use spices like onion powder, cayenne pepper, or other spices that do well in the oven.
- Spicy - Add red pepper flakes or cayenne pepper to make this seasoning spicy.
- Flour - Adding flour to the rub will make it stick to the wings better.
- Light brown sugar - Use light brown sugar for a lighter caramel molasses flavor.
- Citrus juice - Add a squeeze of lemon juice, orange juice, or lime juice for brightness.
- Dipping sauce - Enjoy the wings with a dipping sauce like our Greek yogurt ranch, garlic parmesan sauce, blue cheese dressing, BBQ sauce, or chipotle mayo.
Instructions
- Preheat the oven - Place the rack in the middle of the oven and heat the oven to 400°F.
- Mix dry rub - Add dry rub ingredients to a bowl and mix until homogeneous. If the brown sugar clumps together, use the back of a spoon to press down and break up the sugar granules, then mix and set aside. (Photo 1 and 2)
- Rub chicken - Pat chicken wings dry with a paper towel and add to a mixing bowl. Then toss the wings in the dry rub and use your fingers to rub the seasoning into the chicken wings until completely coated, covering every nook and cranny. (Photo 3)
- Bake chicken - Arrange the chicken in a single layer on a greased foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Then place in the oven and cook for 30-35 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C). If you prefer your wings very crispy, you can cook for a few minutes more, but keep an eye on the wings to ensure the sugar does not burn. (Photo 4)
- Serve - Remove the chicken wings from the oven and transfer to a clean serving platter and garnish with finely chopped Italian parsley if desired. Enjoy immediately. (Photo 5 and 6)
Pro tip - Keep your wings warm before serving by placing them in the oven and keeping the oven on the warm setting. This will give you time to work on your other side dishes without the wings getting cold.
Recipe FAQs
A dry rub is a mixture of seasoning and spices that is applied to the surface of meat or veggies before cooking. We love dry rubs because they are easily customizable.
Unlike a marinade, a dry rub will contribute to a crispy crust while still allowing the flavor of the chicken wings to shine.
First, you need to pat the wings dry. If the chicken is too wet, the rub won't stick to the wings. Second, you need to rub it in!
The dry rub is applied before cooking so the seasoning can blend into the chicken and help the chicken get crispy skin.
It is best to cook the wings uncovered. If you cover them, the wings may steam which will prevent them from getting crispy.
Storage
Store leftover chicken wings in an air-tight container in the refrigerator for up to 3 days. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
Cooking Tips
- Make a large batch of the dry rub to have on hand and minimize preparation time.
- Adjust the seasoning ratios to your liking. Increasing the mustard gives the wings a nutty flavor; increasing the chili powder imbues a warmer, smokier flavor.
- Do not skip greasing the foil. This ensures the wings will not stick to the foil and will be easy to flip. You don’t want to lose that delicious chicken skin to sticky foil!
- To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
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Did You Like This Recipe?
Love this easy dry rub chicken wings recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. You can also check out our other easy appetizer ideas.
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Baked Dry Rub Chicken Wings
Equipment
- 1 knife
Ingredients
- 1½ lbs chicken wings (flats and drumettes)
- 2 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon dried parsley
- Italian flat leaf parsley finely chopped for serving, optional
Instructions
- Preheat the oven - Place the rack in the middle of the oven and heat the oven to 400°F.
- Mix dry rub - Add dry rub ingredients to a bowl and mix until homogeneous. If the brown sugar clumps together, use the back of a spoon to press down and break up the sugar granules, then mix and set aside.2 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon black pepper, ½ teaspoon chili powder, ½ teaspoon mustard powder, ½ teaspoon dried parsley
- Rub chicken - Pat chicken wings dry with a paper towel and add to a mixing bowl. Toss the wings in the dry rub and use your fingers to rub the seasoning into the chicken wings until completely coated, covering every nook and cranny.1½ lbs chicken wings
- Bake chicken - Arrange the chicken in a single layer on a greased foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 30-35 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C). If you prefer your wings very crispy, you can cook for a few minutes more, but keep an eye on the wings to ensure the sugar does not burn.
- Serve - Remove the chicken wings from the oven and transfer to a clean serving platter and sprinkle with finely chopped Italian parsley if desired. Enjoy immediately.Italian flat leaf parsley
Notes
- Refrigerate leftover chicken wings for up to 3 days in an air-tight container. In order to reheat the wings, reheat them in the oven at 300°F until hot. You can also freeze the wings in a freezer safe bag for up to 2 months.
- Keep your wings warm by placing them in the oven and keeping them on the warm setting. This gives you time to work on your side dishes without the wings getting cold.
- Make a large batch of the dry rub to have on hand to minimize preparation time.
- Adjust the seasoning ratios to your liking. Increasing the mustard gives the wings a nutty flavor; increasing the chili powder imbues a warmer, smokier flavor.
- Make sure you grease the foil. This ensures the wings will not stick and will be easy to flip. You don’t want to lose that delicious chicken skin to sticky foil!
- To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
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