Dry Rub Baked Chicken Wings

5 from 3 votes

These dry rub baked chicken wings are crispy outside and juicy inside and are perfect for any occasion. Made with a simple spice mix, they require just 5 ingredients and 5 minutes of prep. Whether served with homemade bang bang sauce for dinner or as finger food for game day, these wings are a crowd-pleaser that everyone will love!

Prep Time5

Cook Time45

Total Time50

Course: dinner

Cuisine: American

Diet: Gluten Free

Keyword: dry rub chicken wings

Servings: people

Calories: 364kcal

Author: Elena Elliott

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.

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