Crispy Dry Rub Chicken Wings
Tired of soggy, sad chicken wings? We’ve all been there. You follow a recipe, hope for that perfect crunch, and end up with something… well, rubbery. It’s a huge letdown.
Forget the deep fryer and all that oily mess. I’m going to show you a super simple way to get crazy crispy wings right in your oven.
This method uses a simple dry rub and one secret ingredient that guarantees a crispy finish every single time. Let’s make some wings you’ll be proud of.
Crispy Dry Rub Chicken Wings
These wings are all about that amazing texture and flavor, with no sticky sauce needed. The seasoning gets baked right onto the crispy skin.
What You’ll Need
- 3 lbs chicken wings, split into drumettes and flats
- 1 tbsp baking powder (NOT baking soda, this is the secret!)
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 2 tsp salt
- 1/2 tsp cayenne pepper (optional, for a little kick)
Tools You’ll Need
- Large mixing bowl
- Whisk
- Baking sheet
- Wire rack (that fits inside the baking sheet)
- Tongs
- Paper towels
Pro Tips
After cooking wings for over 15 years, I’ve learned a few things that make all the difference.
- Dry The Wings Completely: I can’t say this enough. Use paper towels and pat every single wing until it’s bone dry. Water is the enemy of crispy skin.
- Use a Wire Rack: Placing the wings on a wire rack lets the hot air circulate all around them. This cooks them evenly and prevents the bottoms from getting soggy.
- Don’t Skip the Baking Powder: It helps draw moisture out of the skin and creates tiny bubbles as it bakes, resulting in an extra-crispy, blistered texture. It’s a game-changer.
- Give Them Space: Don’t overcrowd the pan. If the wings are touching, they will steam instead of roast. Use two pans if you need to.
How to Make Crispy Dry Rub Chicken Wings
Step 1: Set your oven to 425°F (220°C). Place a wire rack inside a large baking sheet.
Step 2: Pat your chicken wings completely dry with paper towels. Get them as dry as you possibly can.
Step 3: In a small bowl, whisk together the baking powder, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if you’re using it.
| Dry Rub Mix | Amount |
|---|---|
| Baking Powder | 1 tbsp |
| Smoked Paprika | 2 tsp |
| Garlic Powder | 1 tsp |
| Onion Powder | 1 tsp |
| Black Pepper | 1 tsp |
| Salt | 2 tsp |
| Cayenne Pepper | 1/2 tsp |
Step 4: Put the dry wings in a large bowl. Sprinkle the dry rub mixture all over them.
Step 5: Use your hands or tongs to toss the wings until they are evenly coated in the seasoning.
Step 6: Arrange the wings in a single layer on the wire rack. Make sure none of them are touching.
Step 7: Bake for 20 minutes. Then, flip the wings over with tongs.
Step 8: Bake for another 20-25 minutes, or until the wings are golden brown and super crispy.
Step 9: Let them rest for 5 minutes before serving. This helps keep them crunchy.
Substitutions and Variations
Want to change things up? Here are a few ideas.
- Spice It Up: Add more cayenne pepper or a teaspoon of chili powder to the rub.
- Make It Smoky: Use chipotle powder instead of cayenne for a smoky heat.
- Add Some Herbs: Mix in a teaspoon of dried oregano or thyme for a different flavor.
- Air Fryer Method: Cook at 400°F (200°C) for 18-20 minutes, flipping halfway through.
Make-Ahead Tips
You can apply the dry rub to the wings up to 24 hours ahead of time.
Just lay them on the wire rack, cover them loosely, and store them in the fridge. This actually helps them get even crispier because the skin dries out more.
Nutrition and Pairings
This is just an estimate, but it gives you a general idea.
- Serving Size: about 6 wings
- Calories: 350 kcal
- Protein: 30g
- Fat: 25g
- Carbohydrates: 2g
For different diets, you can make some easy swaps.
| Diet | Swap Suggestion |
|---|---|
| Keto/Low-Carb | This recipe is already keto-friendly! |
| Gluten-Free | Use a certified gluten-free baking powder. |
| Paleo | Use arrowroot starch instead of baking powder. |
These wings are great on their own, but they are even better with some classic sides.
- Veggies: Celery and carrot sticks with blue cheese or ranch dip.
- Fries: A side of classic french fries or sweet potato fries.
- Salad: A simple coleslaw or a fresh green salad.
Leftovers and Storage
Got leftovers? Lucky you.
Store them in an airtight container in the fridge for up to 3 days.
To reheat, put them back in the oven or air fryer at 400°F for about 5-7 minutes. This will bring the crispiness right back. Please don’t use the microwave unless you enjoy chewy wings.
Frequently Asked Questions
Q1. Can I use frozen wings?
Ans: Yes, but you must thaw them completely first. Then, make sure you pat them extra dry, as thawed wings hold a lot of water.
Q2. My wings didn’t get crispy. What did I do wrong?
Ans: It’s usually one of three things: the wings weren’t dry enough, you didn’t use baking powder, or the oven wasn’t hot enough. Make sure they are bone dry to start.
Q3. Can I use this rub on other chicken parts?
Ans: Absolutely. This rub is fantastic on chicken thighs or drumsticks. You will just need to adjust the cooking time.
Q4. Why baking powder and not baking soda?
Ans: Baking soda can leave a weird, metallic taste. Baking powder has other ingredients mixed in that prevent this and works much better for crisping up the skin.
Wrapping Up
That’s all there is to it. No more settling for soggy wings. With this simple recipe, you can make perfectly crispy chicken wings that will disappear in minutes.
Give it a try this week. I’d love to hear how they turn out for you. Leave a comment below and let me know if you made any fun changes to the rub
