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Oven-Baked Dry Rub Chicken Wings are the easiest way to make wings at home, the perfect appetizer for your game-day party spread! These wings are coated in a simple dry rub that's likely already in your pantry, and baked in the oven, no fryer needed! They're kid-friendly, crowd pleasing, crispy, tender, and delicious!
- Perfect Game-Day Anchor! - Wings are the ultimate casual party menu item, and sometimes we even make them for dinner! Pair them with my Homemade Blue Cheese Dressing and lots of crunchy fresh veggies for dipping!
- Simple and Customizable - These wings are coated in a basic dry rub seasoning, not spicy, but super flavorful! That makes them delicious as is, or easy to customize to your liking. You can add more heat, or brush on your favorite barbecue or buffalo sauce as they finish baking.
- Need Party Appetizers? Add chips and Homemade Guacamole or this Mango Corn Salsa!
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Ingredients & Substitutions
This easy dry-rub is likely spices you already have on hand! A couple packages of wings and this recipe couldn't be easier!
- Chicken Wings - Use about 3 to 4 pounds of chicken wings. These can vary in size and how they are cut, depending on where you buy them. Sometimes wings are sold in one piece and sometimes they are already cut into their 3 sections, often with the wing tips discarded.
- Dry Rub Seasoning Mix - Season your wings generously with salt and pepper, garlic and onion powder, chili powder, paprika and brown sugar to give it a sweet balance. Try making your own Homemade Brown Sugar next time you run out, it's fun and so fluffy and delicious! If using closer to 3 pounds of wings, this is the perfect amount. If using 4 pounds, you can make your measurements a bit heaping.
See recipe card below for full quantities.
Instructions
Simply coat your wings in dry rub seasoning and bake! Your oven does the work, no frying needed, and easy cleanup!
Step 1 - Mix together the dry rub.
If using closer to 4 pounds of wings, you can measure your amounts a bit heaping.
Step 2 - Depending on how you buy them, the wings may be already cut up, or you may need to do that yourself.
If they are wet from the packaging, dry them with paper towel.
Step 3 - Line 2 large sheet pans with parchment paper.
Add the wings to one, toss them in olive oil, and then toss them in the dry rub. Use your hands to evenly coat everything.
Step 4 - Spread the wings out evenly on the two sheet pans.
Give them room and don't crowd the pan so they get nice and crispy in the oven.
Step 5 - Bake the wings at 400°F for about 50 to 60 minutes. Stop half way through to flip each wing with tongs. Use a thermometer to check that the internal temperature of the chicken reaches 165°F.
Recipe Notes & Tips
- Adjusting the Spice Level or Adding Sauce - Keeping these dry rub chicken wings pretty basic and not spicy means generally everyone will like them, but they are also easy to customize. If you want them spicier, you can add cayenne pepper to the dry rub, or add some hot sauce as they come out of the oven. You can also brush on barbecue or buffalo sauce in the last five minutes of cooking to "bake it on." You can decide to leave half the wings plain with the dry rub, and make the other half spicer or different.
- Dipping Sauce and What to Serve it With - We absolutley love these wings served with crispy raw celery, carrots, cucumber (or maybe add red bell peppers) and my Homemade Blue Cheese Dressing for dipping! You can use any store-bought or homemade dipping sauce like ranch, honey mustard, buffalo sauce, or my Parmesan Herb Yogurt Dip.
- How to Cut Up Whole Chicken Wings - Sometimes wings are sold whole, with the drummie, the flat piece, and the wing tip still intact. This can be annoying and a bit more work, but sometimes that's all the store has. Cut through the skin between the drummie and flat part of the wing until you hit the joint, then with both hands, bend the joint open to "pop the joint." Popping the joint allows your knife to get in between and cut down through the soft cartilage, not the bone. Cutting off the wing tip section is pretty easy even if you do cut through the bone. It's a lot easier if you can find pre-cut wings!
- Storage - Extra oven-baked chicken wings can be stored in the fridge for 2 days and reheated at 400°F in the oven to warm through and re-crisp.
Recipe FAQs
No, these wings are boldly flavored, but not spicy, using just regular chili powder and paprika. That makes them kid-friendly and liked by most everybody, while you can still spice up all or half the batch if you want to!
Grocery stores often sell the whole wing, because really, the wing tips are fairly useless and they'd rather you pay for them than have to waste them! If you do end up with wing tips, you can go ahead and toss them in and maybe eat the half bite of meat on them. Or, you can freeze them, either raw or baked with seasoning, to make Homemade Chicken Stock from Bones and Veggie Scraps. Or you can just through them away.
Yes, just make sure to thaw them completely overnight in the fridge before using. You will likely want to dry the wings well with paper towel before coating in the oil and dry rub.
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Oven-Baked Dry Rub Chicken Wings
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Print Pin RateIngredients
- 3 to 4 pounds chicken wings
- 1 Tablespoon olive oil
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons kosher salt
- 12 grinds fresh black pepper
- 1 Tablespoon brown sugar
Instructions
- Preheat the oven to 400℉. Add the dry rub seasonings to a bowl and mix.
- Cut wings into their 2 or 3 separate pieces if they did not come pre-cut (see notes).
- Add wings to a large baking sheet lined with parchment paper (try to leave any liquid behind in the packaging). Use a paper towel to dry them if wet.
- Toss the wings with olive oil, then sprinkle on the dry rub and toss well with your hands to coat each wing.
- Spread out evenly on 2 large sheet pans and bake for 50 to 60 minutes. (You can flip each wing with tongs after 30 minutes).
- Use a thermometer to check that the internal temperature of the wings reaches 165℉. Continue to cook another 5 or 10 minutes if not done.
- Serve wings with raw vegetables such as carrots, celery and cucumber and Homemade Blue Cheese Dressing, ranch, buffalo, or any dip you like!
Notes
- If using 4 pounds of wings, you can make the dry rub measurements a little "heaping."
- These wings are not spicy, but you can add spice to all or half the batch if you want. Add cayenne pepper to the dry rub, or finish the wings with dashes of hot sauce. You can also brush on buffalo or barbecue sauce in the last 5 minutes of cooking.
- How to Cut Up Whole Chicken Wings - Sometimes wings are sold whole, with the drummie, the flat piece, and the wing tip still intact. Cut through the skin between the drummie and flat part of the wing until you hit the joint, then with both hands, bend the joint open to "pop the joint." Popping the joint allows your knife to get in between and cut down through the soft cartilage, not the bone. Cutting off the wing tip section is pretty easy even if you do cut through the bone. It's a lot easier if you can find pre-cut wings!
- Nutrition Info is for 3 pounds of chicken wings divided into 6 servings. The amount of people this serves depends on how many other appetizers you are serving!
Kari Blair says
A simple wings recipe and delicious! A keeper, now I will make more wings.
Meryl Downing says
So happy you liked them Kari! We've been making them a lot lately too!