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Crispy Dry Rub Chicken Wings

This dish features chicken wings coated with a flavorful dry rub made from spices like paprika, cumin, and garlic powder. The wings are baked until skin is crispy and golden, with a crunchy exterior and juicy interior, highlighting a crackling texture and spicy aroma.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken wings: Flats and drumettes both work well
  • Baking powder: Helps crisp the skin not baking soda
  • Salt: Brings out all the flavors
  • Black pepper: Adds mild heat
  • Smoked paprika: Adds warmth and subtle smokiness
  • Garlic powder: Savory backbone of the rub
  • Onion powder: Rounds out flavor
  • Chili powder or cayenne: Optional heat
  • Optional dried herbs: Thyme or oregano add depth

Equipment

  • Large mixing bowl: For tossing wings
  • Wire rack: Promotes air circulation
  • Baking sheet: Catches drips
  • Paper towels: For drying wings
  • Tongs: Easy flipping and serving

Method
 

  1. Preheat the oven: Set to 425°F (220°C)
  2. Dry the wings: Pat completely dry with paper towels
  3. Mix the rub: Combine baking powder, spices, and salt
  4. Coat the wings: Toss until evenly covered
  5. Arrange on rack: Place wings skin-side up with space between
  6. Bake: Cook until crispy, flipping halfway through
  7. Rest briefly: Let wings sit a few minutes before serving

Notes

For extra crunch, bake wings until skin is deeply golden and crackling. Serve with your favorite dipping sauces or as finger food.