Go Back
Dry Rub Chicken Wings (Crispy, Flavor-Forward, and Sauce-Free)
Isla Marie

Dry Rub Chicken Wings

Crispy chicken wings coated in a bold, well-balanced dry spice blend and baked until golden. These wings deliver deep flavor without sauce and stay crisp from first bite to last.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Appetizer, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 pounds chicken wings split and tips removed
  • 1 tablespoon olive oil
  • 1 teaspoon baking powder aluminum-free, optional
  • Dry Rub
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder optional

Equipment

  • Large mixing bowl
  • Baking sheet
  • Wire rack
  • Measuring spoons
  • Paper towels

Method
 

Step 1. Dry the Wings
  1. Pat the chicken wings completely dry with paper towels to remove all surface moisture.
Step 2. Season the Wings
  1. Place wings in a large bowl and toss with olive oil and baking powder if using. In a separate bowl, mix all dry rub ingredients, then coat the wings evenly with the seasoning.
Step 3. Arrange for Baking
  1. Place wings on a wire rack set over a baking sheet, leaving space between each wing for airflow.
Step 4. Bake Until Crisp
  1. Bake at 425°F for 40–45 minutes, flipping halfway through, until wings are golden, crisp, and cooked through.
Step 5. Rest and Serve
  1. Remove from the oven and rest for 5 minutes before serving to allow the skin to firm up.

Video

Notes

  • Dry wings thoroughly for maximum crispiness.
  • Avoid sugar in the rub to prevent burning.
  • Reheat leftovers in the oven or air fryer to restore texture.
  • Baking powder improves crispness but can be skipped if preferred.