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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
  

  • 2 lbs chicken wings party wings or drumettes
  • 1 tablespoon paprika smoked or sweet
  • 1 teaspoon cumin ground
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil to help dry rub adhere

Equipment

  • Baking sheet
  • Cooling rack
  • Mixing bowls
  • Measuring spoons
  • Tongs

Method
 

  1. Pat the chicken wings dry with paper towels for crispier skin, then place them in a large mixing bowl.
    2 lbs chicken wings
  2. In a small bowl, whisk together paprika, cumin, garlic powder, salt, black pepper, and olive oil until well combined, forming a fragrant spice mixture.
    2 lbs chicken wings
  3. Pour the dry rub mixture over the wings and toss thoroughly with tongs until each wing is evenly coated with the spice blend and a thin layer of oil.
    2 lbs chicken wings
  4. Arrange the coated wings in a single layer on a wire rack placed over a baking sheet to promote air circulation and prevent sticking.
    2 lbs chicken wings
  5. Bake the wings in a preheated oven at 425°F (220°C) for about 30 minutes, flipping them halfway through, until skin is golden brown and crispy, and you hear a crackling sound.
    2 lbs chicken wings
  6. Remove the wings from the oven and let them rest for 5 minutes before serving, observing the shiny, crisp exterior and juicy interior.
    2 lbs chicken wings

Notes

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