Baked Dry Rub Chicken Wings

5 from 2 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 468kcal

Author: Kathleen Higashiyama

Equipment

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

Video

Notes

Storage

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.

Cooking Tips

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).

Nutrition