Dry Rub Wings – Easy Dry Wings Recipe for Crispy Party Wings in Oven
If you’re craving wings that pack flavor, crunch, and zero mess — you just found your new obsession. These Dry Rub Wings are my go-to when I want that crispy, smoky, finger-licking-good vibe without the sticky sauce cleanup. Forget deep-frying — this Dry Wings Recipe gives you everything you love about fried wings, but straight from your oven. Yep, no oil splatters, no guilt, just pure golden perfection.
The magic starts with the rub for wings — a mix of smoky paprika, brown sugar, garlic, and a touch of cayenne. It’s that perfect combo of sweet, spicy, and savory that clings to every crispy edge. The best part? No need for a messy coating for chicken wings. You simply toss your wingettes and drumettes in the spice mix, pop them in the oven, and boom — you’ve got the crispiest party wings in oven history.
These are also a great hack if you’re chasing that copycat chicken wings flavor from your favorite sports bar. They taste just as bold and satisfying, minus the deep fryer drama. Want to mix it up? You can even make chicken wings and drumsticks in the oven together — the rub works perfectly on both. Or, if you’re part of the air fryer crowd (no judgment, IMO the basket life rocks), these crisp up beautifully there too.
And here’s a bonus tip: try these as a twist on rotisserie chicken wings recipes — that same deep, savory flavor, but made your way. Serve them up with ranch, blue cheese, or just plain — they don’t need any help to steal the show.
Whether it’s game day, a backyard hangout, or just a random Tuesday night, these crispy, no-sauce-needed pan seared chicken wings are here to prove that sometimes, simple really is better.
Dry Rub Wings – Easy Dry Wings Recipe for Crispy Party Wings in Oven
These Dry Rub Wings are baked, not fried — perfectly crispy, packed with flavor, and incredibly easy to make. No sauce needed, just pure spice magic!
Ingredients
- 2 lbs chicken wings, split with tips removed
- 2 tbsp baking powder
- 1 tbsp brown sugar
- 1 tsp paprika (smoked or regular)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili powder
- ¼ tsp cayenne pepper
Directions
- Preheat your oven to 400°F (204°C). Line a baking pan with foil for easy cleanup, then set a wire rack on top. This rack helps hot air move all around the wings so they get that perfect crispy edge.
- Dry the wings thoroughly. Use paper towels to pat them down — removing extra moisture is the secret to that restaurant-style crunch and helps the seasoning cling better.
- Mix your dry rub. In a small bowl, stir together baking powder, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne. The mix should look even and aromatic.
- Season the wings. Place your wings in a large mixing bowl and sprinkle the seasoning blend all over. Toss well with your hands or tongs until every piece is fully coated — no bare spots allowed!
- Arrange and bake. Lay the wings in a single layer on the wire rack, making sure they aren’t overlapping. Pop them in the oven and bake for 45 minutes, flipping them halfway through so both sides turn evenly golden and crisp.
- Rest and serve. Once the wings are perfectly browned, take them out and let them rest for about 5 minutes. Serve as-is or with your favorite dipping sauce — either way, they’ll disappear fast!
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