Go Back

Crispy Dry Rub Chicken Wings

This dish features chicken wings coated with a dry spice rub that includes salt, pepper, smoked paprika, cayenne, and baking powder. The wings are baked until the skin is crispy and golden, resulting in a crunchy exterior and juicy interior with a smoky, spicy aroma.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pounds chicken wings drumettes and flats
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 tsp baking powder helps crispiness

Equipment

  • Baking sheet
  • Wire rack
  • Mixing Bowl
  • Measuring spoons
  • Kitchen towel or paper towels

Method
 

  1. Pat the chicken wings dry with paper towels or a kitchen towel to remove excess moisture, which promotes crispiness. Measure and combine salt, black pepper, smoked paprika, cayenne pepper, and baking powder in a mixing bowl. Toss the wings thoroughly in the spice mixture until evenly coated.
    2 pounds chicken wings, 1 tbsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 0.5 tsp cayenne pepper, 1 tsp baking powder
  2. Preheat the oven to 425°F (220°C). Arrange a wire rack on a baking sheet and place the coated wings on the rack in a single layer, allowing air circulation for even crisping. Let the wings sit for about 10 minutes to allow the dry rub to set.
    2 pounds chicken wings
  3. Bake the wings in the preheated oven for approximately 40-45 minutes, turning once halfway through. The wings are done when the skin is golden brown and crispy, and you hear a sharp crack when biting into the skin.
    2 pounds chicken wings
  4. Remove the wings from the oven and transfer to a plate. Let them rest for 2-3 minutes to allow the crust to set further. Serve immediately for maximum crunch and flavor.
    2 pounds chicken wings