When it comes to finger-licking, crowd-pleasing comfort food, nothing beats a perfectly cooked batch of Crispy Dry Rub Chicken Wings. These wings combine a simple but flavorful dry rub with a golden, crisp exterior — no messy sauces required. With a delicious smoky-sweet spice blend, they bake up beautifully in the oven, delivering all the crunch and flavor of fried wings without the extra oil.
This easy recipe is perfect for game day, parties, BBQs, or a casual family dinner. You’ll get the satisfying texture you love with a quick and simple preparation — no deep frying, no fuss. Serve them with a ranch dip or a spicy hot sauce on the side, and watch them disappear in minutes!
Why You’ll Love These Crispy Dry Rub Wings
- No frying required: oven-baked for a lighter and less messy approach
- Incredible flavor: a smoky, slightly sweet dry rub gives every bite a punch
- Easy prep: toss, bake, flip, and done!
- Perfectly crispy: flour and oil mist give the wings a perfect crunch
- Versatile: enjoy on their own or pair with your favorite dipping sauce
Ingredients (Serves 4)
- 2 pounds chicken wings (drummettes or split wings)
- ⅓ to ½ cup all-purpose flour (enough to coat the wings fully)
- 2 teaspoons brown sugar or brown sweetener
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Olive oil spray (or any cooking oil spray)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.
Step 2: Prep the Chicken Wings
Pat your chicken wings thoroughly dry using paper towels. This is essential to help the coating stick and get the wings crispy in the oven.
Place the wings in a large bowl or a zip-top bag.
Step 3: Make the Dry Rub
In a small bowl, mix together the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper.
Sprinkle the dry rub mixture over the wings and toss well until each wing is evenly coated. Don’t be afraid to get in there with your hands to make sure every crevice is covered!
Step 4: Arrange and Bake
Place the coated wings in a single layer on the prepared baking sheet, making sure they are not overcrowded. If they’re too close together, they’ll steam instead of crisp.
Lightly spritz the tops of the wings with olive oil spray to help them brown.
Step 5: Bake and Flip
Bake the wings for 20 minutes, then flip them over using tongs. Lightly spritz them again with cooking spray to help with even browning.
Continue baking for another 10–15 minutes, until the wings are golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C) for food safety.
Step 6: Serve
Serve your crispy dry rub wings straight out of the oven. Garnish with chopped fresh herbs, like parsley or chives, if you’d like.
Pair them with ranch, blue cheese dressing, or a splash of hot sauce for dipping, plus some crunchy celery or carrot sticks on the side for that classic wing-night feel.
Tips for Perfect Dry Rub Chicken Wings
- Dry thoroughly: Always pat your wings dry before tossing in the rub; moisture is the enemy of crispiness.
- Use parchment: This prevents sticking and makes cleanup a breeze.
- Don’t overcrowd: Leave space on the baking sheet so hot air can circulate around the wings.
- Oil mist is key: A light coating of oil helps achieve that fried-like crisp.
- Double-check temp: Always confirm that wings reach 165°F in the thickest part for food safety.
Why This Recipe Works
Flour acts as a light coating that crisps up beautifully in the oven, while the smoked paprika and chili powder provide that familiar, irresistible smoky-spicy flavor. Brown sugar adds a hint of sweetness to balance the spice and helps with caramelization, giving the wings gorgeous color and flavor.
Baking instead of frying makes these wings healthier, while still delivering all the crunch you expect. With just a spritz of oil, you can mimic the crispiness of deep-fried wings without the mess or the extra calories
Variations
- Make it spicy: Add a teaspoon of cayenne or crushed red pepper for more heat.
- BBQ twist: Swap smoked paprika for chipotle powder and serve with BBQ sauce on the side.
- Gluten-free: Use a gluten-free flour blend instead of all-purpose.
- Air fryer: You can also cook these wings in an air fryer at 380°F for 18–20 minutes, flipping halfway through.
Storage & Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: For best results, reheat the wings in an oven or air fryer at 350°F until hot and crispy again, about 5–7 minutes. Avoid microwaving, as it will make the coating soggy.
Serving Suggestions
- Classic ranch or blue cheese dressing
- Fresh vegetable sticks (carrots, celery, bell peppers)
- A sprinkle of fresh herbs for a pop of color
- A squeeze of fresh lemon or lime for a zesty finish
- Paired with a cold beer on game day
Perfect for These Occasions
- Game day parties
- Summer BBQs
- Backyard gatherings
- Casual family dinners
- Potluck parties
Final Thoughts
When you crave wings that are crispy, flavorful, and completely satisfying, this Crispy Dry Rub Chicken Wings recipe is the answer. It’s a healthier, easier take on classic fried wings — still delivering that golden crunch and bold flavor thanks to the perfect balance of spices and a quick oven bake.
This recipe is so simple you’ll want to make it on repeat, whether you’re feeding a hungry crowd or just treating yourself. Don’t forget to serve them with plenty of dipping sauce and a few crunchy veggies on the side — they’ll disappear before you know it!
The Goods
Crispy Dry Rub Chicken Wings
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Recipes
- 2 pounds chicken wings drummettes or split wings
- ⅓ to ½ cup all-purpose flour enough to coat the wings fully
- 2 teaspoons brown sugar or brown sweetener
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Olive oil spray or any cooking oil spray
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.
Step 2: Prep the Chicken Wings
- Pat your chicken wings thoroughly dry using paper towels. This is essential to help the coating stick and get the wings crispy in the oven.
- Place the wings in a large bowl or a zip-top bag.
Step 3: Make the Dry Rub
- In a small bowl, mix together the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper.
- Sprinkle the dry rub mixture over the wings and toss well until each wing is evenly coated. Don’t be afraid to get in there with your hands to make sure every crevice is covered!
Step 4: Arrange and Bake
- Place the coated wings in a single layer on the prepared baking sheet, making sure they are not overcrowded. If they’re too close together, they’ll steam instead of crisp.
- Lightly spritz the tops of the wings with olive oil spray to help them brown.
Step 5: Bake and Flip
- Bake the wings for 20 minutes, then flip them over using tongs. Lightly spritz them again with cooking spray to help with even browning.
- Continue baking for another 10–15 minutes, until the wings are golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C) for food safety.
Step 6: Serve
- Serve your crispy dry rub wings straight out of the oven. Garnish with chopped fresh herbs, like parsley or chives, if you’d like.
- Pair them with ranch, blue cheese dressing, or a splash of hot sauce for dipping, plus some crunchy celery or carrot sticks on the side for that classic wing-night feel.
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