Dry Rub Baked Chicken Wings
Make these dry rub baked chicken wings and serve them with homemade bang bang sauce and a simple green salad, and you have yourself a fuss-free family chicken dinner that everyone will love. 5 ingredients and 5 minutes of your time is all that’s needed. Let’s cook!
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If there’s one thing I really love, it’s recipes made with simple ingredients, minimal time in the kitchen, and empty plates at the end of dinner. These dry-rubbed baked chicken wings are exactly that ⬆️. Just like my Gluten-Free Chicken Piccata and Baked Lemon Garlic Chicken Thighs, this recipe is a keeper, and I hope you give it a try.
Why You Will Love This Recipe:
- Easy to make: All you have to do is mix the spices, rub the chicken, and bake. That’s it!
- Budget-friendly: Chicken wings are cheap! Serve them with a simple salad, and you’ve got a wholesome family dinner on a budget
- Kid-approved: What kid doesn’t love crispy chicken wings? Mine sure do! 🤗
- Perfect for busy weeknights: This easy chicken wings recipe takes just 5 minutes to prep—then the oven takes care of the rest.
This recipe is a winner! The spice rub is simple yet adds great flavor, and the wings turn out perfectly crispy and juicy. I’ll definitely be making this again.
sarah
📝 Recipe Ingredients and Substitutions
- Chicken wings: I use organic chicken wings from the market—they cost a fraction of what chicken thighs or breasts do, and when cooked right, they make the perfect dinner. If you’re not a fan of chicken wings, you can use chicken drumsticks instead—just be sure to adjust the baking time accordingly.
- Spices for dry rub: My list for the chicken dry rub is short. I used garlic powder, onion powder, sweet paprika, salt, and sumac. I know sumac is a bit of an unusual ingredient for a chicken dry rub, but it adds so much flavor—you definitely have to try it!
- Baking powder: Always opt for aluminium-free baking powder. Also if you are following a strict gluten-free diet, make sure your baking powder is gluten-free too.
- Extra virgin olive oil: For brushing the chicken and the baking rack.
☀️ Top Tips
- Sumac is a tangy, citrusy spice often used in Middle Eastern cooking, and it adds a bright, lemony flavor. You can find it on supermarket shelves or at a Middle Eastern food shop—it’s worth trying!
Variations
- Chicken: As mentioned before you can use chicken drumsticks or even chicken thighs to make this recipe, but you will have to adjust the cooking time.
- Spice it up: If you like spicy food, add a 1/2 teaspoon of cayenne pepper to add some heat.
How To Make Dry Rub Baked Chicken Wings
Step 1: Preheat your oven to 220°C (425°F). Pat the chicken wings dry with paper towels to remove any moisture.
Step 2: Line a baking tray with parchment paper or aluminum foil. Set a cooling rack on top and brush or spray it with olive oil.
Step 3: In a large bowl, combine the dry rub ingredients. Add the wings to the bowl and toss to coat evenly.
Step 4: Arrange the seasoned wings on the prepared baking rack in a single layer, ensuring they are not touching. Brush or spray them lightly with olive oil.
Step 5: Bake the wings in the preheated oven for 20 minutes. After the first bake, flip the wings and bake for another 10-15 minutes.
Step 6: Flip the wings one last time and bake for another 10 minutes, or until they are crispy and cooked through.
Enjoy your perfectly seasoned, crispy dry rub wings!
☀️ Top Tips
- Depending on the size of the chicken wings and the accuracy of your oven, baking time may vary. Use a meat thermometer to ensure the chicken wings reach an internal temperature of 75°C (165°F).
- Let the Wings Rest After Baking: Let them sit for 5 minutes before serving to lock in juices while keeping the exterior crispy.
🍴 How To Serve
These crispy chicken wings are perfect for an easy family dinner when served with creamy mashed potatoes and coleslaw, creating a wholesome, fuss-free meal. They’re also ideal for game day gatherings or finger food parties. Try them with classic dips like ranch, blue cheese, healthy avocado-lime dip, or zesty homemade bang bang sauce. Whether you’re feeding the family or hosting friends, these sides and sauces will make your dry rub chicken wings a crowd-pleasing favorite!
❄️ How To Store
It has never happened in our house, but if you have any leftovers from baked dry-rub chicken wings, here’s how to store them:
Refrigerate: Let the wings cool to room temperature to prevent moisture buildup. Store them in an airtight container in the refrigerator for 2-3 days to keep them fresh.
Freeze: Place the cooled wings in a freezer-safe container or bag and store them in the freezer for up to 3 months. Defrost the wings naturally in the refrigerator overnight before reheating.
Reheat: Warm the wings in a preheated oven at 180°C (360°F) for 15-20 minutes until heated through. This method keeps them crispy and delicious without drying out.
Dry Rub Baked Chicken Wings Recipe FAQs
If your dry rub isn’t sticking, the wings are likely too moist. Pat them dry with paper towels to remove any excess moisture. Do not use oil or mustard.
Baking powder is the secret to achieving the crispiest baked chicken wings! It works by raising the pH of the chicken skin, which creates tiny air bubbles. When baked at 220°C (425°F), these bubbles help the skin get beautifully crispy. Just make sure you’re using baking powder, not baking soda!
Yes, our dry rub baked chicken wings recipe is gluten-free! All the spices used, including garlic powder, paprika, salt, and sumac, are naturally gluten-free. Additionally, we use gluten-free baking powder to ensure the crispiness of the wings. Just be sure to double-check that all your ingredients, especially baking powder, are labeled gluten-free and haven’t been cross-contaminated during processing.
More Baked Chicken Recipes You’ll Love
If you tried this Dry Rub Baked Chicken Wings Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Happy cooking! 🧑🍳
Dry Rub Baked Chicken Wings
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Ingredients
- 1 kilogram chicken wings or use chicken drummets.
- ½ teaspoon salt
- ½ teaspoon sumac
- ½ teaspoon sweet paprika
- ½ teaspoon onion powder
- 1 teaspon garlic powder
- 2 tablespoons extra virgin olive oil for brushing
- 1 tablespoon aluminium-free baking powder
Instructions
- Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper or aluminum foil, place a cooling rack on top, and brush the rack with olive oil to prevent sticking.
- In a large bowl, mix together the dry rub ingredients: baking powder, garlic powder, onion powder, sweet paprika, sumac, and salt. Stir well to ensure the spices are evenly blended.
- Pat the chicken wings dry with paper towels to remove any moisture. Add the wings to the bowl with the spice mix and toss until they are evenly coated.
- Arrange the coated wings on the prepared baking rack in a single layer, making sure they don't touch. Brush or spray them lightly with olive oil for extra crispiness.
- Bake the wings for 20 minutes. Flip them over and bake for another 10-15 minutes.
- Flip the wings one last time and bake for an additional 10 minutes, or until they are golden, crispy, and cooked through.
- Serve the wings hot with your favorite dips and enjoy!
Notes
- Use Baking Powder, Not Baking Soda: Baking powder helps create crispy skin by raising the pH and forming tiny air bubbles on the surface.
- Pat the Wings Dry: Moisture prevents the rub from sticking and can make the wings soggy. Use paper towels to ensure the wings are completely dry before seasoning.
- Adjust Cooking Time for Larger Wings: If your wings are larger or you’re using drumsticks, bake for a bit longer to ensure they are fully cooked.
- Internal Temperature Matters: The wings are done when the internal temperature reaches 75°C (165°F).
- Oil for Extra Crispiness: Brushing or spraying the wings with a light coat of olive oil helps enhance the crisp texture.
- Let the Wings Rest After Baking: Let them sit for 5 minutes before serving to lock in juices while keeping the exterior crispy.
Ich habe das Backpulver zum marinieren noch nie benutzt , die Hähnchenflügel waren sehr saftig und knusprich.
What can I use for a sumac substitute
Hi Ruth, thank you for your question. Sumac has an unique lemony flavour and is not easy to substitute. However you can make this recipe without sumac. I have done it before and it always tastes really good too. Hope you enjoy it!!
I’ve made this THREE times in 10 days. We are obsessed.
These chicken wings are crispy, juicy, and absolutely delicious. They’re also super easy to make—so much better than anything you’d get from a takeout shop!