Crispy Baked Dry Rub Chicken Wings
Forget the fryer! These baked chicken wings boast incredible crispiness thanks to a simple dry rub and a secret ingredient, making them perfect for game day, parties, or any time you crave delicious, easy wings.
Equipment
- Baking sheet
- Wire rack
- Large bowl
- Small bowl
- Paper towels
- Tongs
Ingredients
- 2 lbs chicken wings look for party wings already separated; cut apart whole wings if needed
- 1 tbsp olive oil
- 1 tbsp baking powder aluminum-free
- 1 tsp salt
- 1/2 tsp black pepper freshly ground best
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder optional
- 1/2 tsp dried thyme or oregano use what you have
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray or brush the wire rack with oil.
- Step 2: Use paper towels to pat the chicken wings very dry. Place the dried wings into a large bowl.
- Step 3: Drizzle the tablespoon of olive oil over the dry wings in the bowl and toss to coat them lightly and evenly.
- Step 4: In a small separate bowl, combine the baking powder, salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder (if using), and dried thyme or oregano. Stir to mix.
- Step 5: Sprinkle the dry rub mixture generously over the wings in the large bowl. Toss until each wing is coated.
- Step 6: Place the coated wings in a single layer on the prepared wire rack. Do not crowd them.
- Step 7: Bake for 25 minutes. Carefully flip each wing using tongs. Bake for another 20–25 minutes, or until golden brown and crispy.
- Step 8: Take the wings out of the oven and let them rest on the rack for a few minutes before serving hot.
Notes
Tips for Success: Patting dry is key for crispy skin. Don't skip the baking powder (aluminum-free) as it helps crisp the skin. Use a wire rack for air circulation. Do not crowd the wings; use two baking sheets if needed. You can pat wings dry and toss with oil a few hours ahead; add the rub just before baking.
To Store: Store cooled wings in an airtight container in the refrigerator for 3-4 days.
To Reheat: Reheat in the oven or air fryer at around 375°F (190°C) for 10-15 minutes until heated through to maintain crispiness.
FAQs: Baking powder helps break down protein in the skin for crispiness. You can cook these in an air fryer at 400°F (200°C) for 18-22 minutes, flipping halfway. Store-bought party wings are usually separated; cut whole wings at the joint if needed. You can toss baked wings in your favorite sauce like buffalo or BBQ after baking.