Oven-Baked Dry Rub Chicken Wings

Chicken wings on a platter with raw vegetables and blue cheese dressing in cups.

5 from 1 vote

Oven-Baked Dry Rub Chicken Wings

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!

Prep Time15

Cook Time50

Total Time1 5

Course: Appetizer, Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 314kcal

Author: Meryl Downing

Ingredients

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!

Nutrition