These Crispy Dry Rub Chicken Wings are the perfect combination of crunchy, flavorful, and easy to make. Tossed in a homemade dry rub recipe, these wings come out golden and delicious every time. Whether you’re hosting a party or craving a savory snack, these wings recipe is sure to impress!

The Best Dry Rub Chicken Wings
Who doesn’t love flavorful crispy chicken wings? These Crispy Dry Rub Chicken Wings are the best appetizer or party food for game days, picnics, and parties, offering the perfect blend of spices without the hassle of a sauce to create the best dry rub. Unlike traditional buffalo wings, these wings rely on a dry rub to impart flavor and achieve that irresistible crunch. The best part? They’re baked to perfection, making them a healthier alternative to fried wings.
With a simple blend of pantry spices, these wings are coated evenly and baked until golden and crispy. Whether you’re planning a game night, a family gathering, or just want a quick snack, these wings will steal the show. Get ready to make these crispy dry rub wings your new go-to recipe!

Why You’ll Love This Recipe
- Crispy perfection: The dry rub gives the wings a satisfying crunch without needing to deep fry them.
- Simple ingredients: You can whip up this flavorful seasoning using ingredients you probably already have in your pantry to make the best homemade spice blend.
- No sauces required: The dry rub delivers all the flavor, so you don’t need messy sauces to enjoy these wings with crispy skin.
- Healthy option: Baked, not fried, these wings are a lighter alternative to traditional crispy wings.
- Versatile wings recipe: Customize the spice level and flavor profile to suit your taste, from mild to spicy!
Ingredients for Dry Rub Chicken Wings
Chicken Wings: Use fresh, whole chicken wings or remove the tips and split them into drumettes and flats. This is totally up to your preference. (Ensure they are patted dry to get the crispiest result.)
Olive Oil: It helps the rub adhere to the wings while promoting a crispy texture during baking.
For the dry rub ingredients:
Paprika: Adds a subtle smokiness and vibrant color to the wings.
Garlic Powder: This is a classic flavor that will elevate the seasoning.
Onion Powder: It adds savory depth to the rub.
Dried Oregano: Adds a herby note that complements the spices.
Salt: Enhances all the flavors and brings out the natural taste of the chicken.
Black Pepper: This is for a touch of heat and balance to the rub.
Cayenne Pepper (Optional): Adds a little kick! Adjust according to your preferred spice level.
Ground Cumin: Gives a warm, earthy flavor to the rub.
Brown Sugar: A hint of sweetness that balances the spices and helps achieve the crispy texture. Yum!

Step-by-Step Process
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet to allow air circulation around the wings, ensuring they crisp up nicely.
- Prepare the Chicken: Pat the chicken wings dry using paper towels to remove excess moisture. This step is crucial for achieving a crispy finish.
- Coat the Wings: In a large bowl, drizzle the wings with olive oil, then toss to coat evenly. In a small bowl, combine all the dry ingredients: paprika, garlic powder, onion powder, oregano, salt, pepper, cayenne pepper (if using), cumin, and brown sugar.
- Season the Wings: Sprinkle the dry rub mixture over the wings and toss to coat evenly. Make sure each wing is generously covered with the spice mix.
- Bake: Arrange the wings in a single layer on the wire rack. Bake in the preheated oven for 30-35 minutes, or until the wings are golden brown and crispy. Flip them halfway through cooking for even crispiness.
- Grill for Crispiness: Switch the oven from the bake to a grill setting for the last 5 – 10 minutes, turning occasionally, until they’re golden brown and crispy.
- Serve: Once the wings are cooked to perfection, remove them from the oven and serve immediately. They’re perfect on their own or with a side of your favorite dipping sauce.

Recipe Notes and Tips
Pat Dry for Extra Crispiness: The drier your wings, the crispier they’ll become. Be sure to pat them completely dry before applying the oil and rub.
Customizing Spice Levels: Adjust the amount of cayenne pepper to make the wings as spicy or mild as you prefer.
Make-Ahead Tip: You can prep the wings and rub them ahead of time. Coat the wings in the dry rub and refrigerate them for up to 24 hours before baking for even more flavor.
Wire Rack: Using a wire rack ensures the wings cook evenly and get that desirable crispy texture on all sides.

Other Variations of this Dry Rub Chicken Wings
- Lemon Pepper Wings: Remove the cayenne and cumin, and add the zest of one lemon to the rub for a tangy, fresh twist.
- Garlic Parmesan: After baking, toss the wings in a mixture of melted butter and grated parmesan cheese for a rich, savory flavor.
How to Serve the Chicken Wings
- On their own: These crispy dry rub wings are a crowd-pleasing snack on their own, served hot from the oven.
- With dipping sauces: Pair with ranch dressing, blue cheese dressing, or simple garlic aioli for extra flavor.
- As part of a platter: Serve these wings alongside other appetizers like crispy potato wedges, onion rings, or a fresh veggie platter.

How to Store and Reheat
Storing: Leftover wings can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To maintain their crispiness, reheat the wings in a 400°F (200°C) oven for 10-15 minutes, or until they are hot and crispy again. You can also reheat them in an air fryer for 5-7 minutes at 375°F (190°C).

Recipe FAQ
Yes, but be sure to thaw them completely and pat them dry before seasoning and baking. This is very crucial to achieve crispy skin.
Add more cayenne pepper or use a hotter chili powder in the dry rub.
Yes, you can fry the wings for about 8-10 minutes at 375°F (190°C) until golden and crispy. Lay them on a rack or tissue-lined tray to drain/ catch the extra oil.

Crispy Dry Rub Chicken Wings
These Crispy Dry Rub Chicken Wings are the perfect combination of crunchy, flavorful, and easy to make. Tossed in a homemade dry rub recipe, these wings come out golden and delicious every time. Whether you’re hosting a party or craving a savory snack, these wings recipe is sure to impress!
Ingredients
- 12 - 14 whole chicken wings (optional drumettes and flats separated, with tips removed)
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- ½ tsp ground cumin
- ½ tsp brown sugar
Instructions
- Preheat the oven to 425°F (220°C). Place a wire rack on a parchment-lined baking sheet.
- Pat chicken wings dry with paper towels. Toss them in olive oil in a large bowl.
- In a small bowl, mix paprika, garlic powder, onion powder, oregano, salt, pepper, cayenne (if using), cumin, and brown sugar.
- Sprinkle the dry rub over the wings and toss until evenly coated.
- Arrange the wings on the wire rack in a single layer. Bake for 30 minutes, flipping halfway through.
- Switch to the grill setting and grill the wings for 5 minutes, flipping as needed, until extra crispy.
- Serve hot on their own or with your favorite dipping sauce.
Notes
Pat Dry for Extra Crispiness: The drier your wings, the crispier they’ll become. Be sure to pat them completely dry before applying the oil and rub.
Customizing Spice Levels: Adjust the amount of cayenne pepper to make the wings as spicy or mild as you prefer.
Make-Ahead Tip: You can prep the wings and rub them ahead of time. Coat the wings in the dry rub and refrigerate them for up to 24 hours before baking for even more flavor.
Wire Rack: Using a wire rack ensures the wings cook evenly and get that desirable crispy texture on all sides
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 381Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 77mgSodium: 662mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 16g
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Kitchen On The Avenue makes no guarantees to the accuracy of this information.
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