Dry Rub Chicken Wings Recipe is a simple and tasty way to enjoy crispy, flavorful wings. These wings are coated with a mix of spices that give them a bold and savory taste.
Unlike saucy wings, dry rub wings have a crunchy exterior and intense flavor without extra mess. This recipe is perfect for game days, family dinners or casual gatherings.
You can bake or grill them depending on your preference. In this blog, I will show you how to make Dry Rub Chicken Wings, including ingredients, step-by-step instructions, tips and serving suggestions.
My Experience With This Recipe
I first tried Dry Rub Chicken Wings on a weekend when friends came over. I wanted something easy, crunchy and full of flavor. The wings cooked perfectly with a spicy, smoky crust.
My friends loved them, especially with a side of celery and ranch dressing. I liked that it was simple and required no messy sauce. This recipe became a favorite for parties and casual meals. I often prepare a big batch because they disappear quickly!
Recipe Card Info
- Recipe Name: Dry Rub Chicken Wings
- Servings: 4-6
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Course: Appetizer / Snack
- Cuisine: American
- Calories: 280 kcal per serving
Equipment List
- Baking sheet or grill
- Wire rack (optional for baking)
- Mixing bowl
- Tongs or spatula
- Measuring spoons
- Knife and cutting board
- Oven mitts or grill gloves
Ingredients You Need for Dry Rub Chicken Wings
- 2 pounds chicken wings
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional for heat)
- 1/2 tsp cayenne pepper (optional for spice)
- 1/2 tsp dried thyme or oregano (optional)
Step-by-Step Guide
- Preheat Oven or Grill
Preheat oven to 400°F (200°C) or prepare your grill for medium heat cooking. - Prepare Chicken Wings
Pat chicken wings dry with paper towels. This helps the rub stick and creates crispy skin. - Make the Dry Rub
In a bowl, combine salt, pepper, garlic powder, onion powder, paprika and optional spices. Mix well. - Coat the Wings
Drizzle olive oil over wings. Toss with dry rub until each wing is fully coated. - Arrange on Baking Sheet
Place wings on a wire rack over a baking sheet for even cooking. Ensure they are not crowded. - Bake the Wings
Bake for 30-35 minutes, flipping halfway through. Wings should be golden, crispy, and cooked through. - Optional Grill Method
Grill wings over medium heat for 20-25 minutes. Turn frequently for even crispiness and smoky flavor. - Serve Immediately
Remove wings from oven or grill. Serve hot with your favorite dipping sauce like ranch or blue cheese.
Tips to Make the Best Dry Rub Chicken Wings
- Pat wings dry to get maximum crispiness.
- Use a wire rack for baking to allow air circulation.
- Let wings rest for 5 minutes before serving to lock in juices.
- Adjust spice levels to suit your taste.
- Mix rub thoroughly to coat each wing evenly.
Common Mistakes to Avoid
- Skipping the oil; it helps the rub stick and prevents drying.
- Overcrowding the baking sheet; wings won’t crisp properly.
- Underbaking; wings must reach 165°F internally to be safe.
- Using wet wings; moisture prevents a crispy texture.
- Not flipping wings halfway; leads to uneven cooking.
Serving Suggestions
Dry Rub Chicken Wings are perfect with celery sticks, carrot sticks and dipping sauces. Ranch, blue cheese or honey mustard pair well. Serve alongside fries, potato wedges or a fresh salad for a complete meal.
They are ideal for casual parties, game nights or weekend dinners. You can also serve them with garlic bread or corn on the cob for variety.
Variations You Can Try
- Use different spice combinations like Cajun, BBQ or lemon pepper.
- Add a smoky flavor with liquid smoke or smoked paprika.
- Toss cooked wings in buffalo sauce or honey glaze for a saucy twist.
- Add parmesan cheese and herbs after baking for cheesy wings.
- Marinate wings in spices overnight for deeper flavor.
Storage and Reheating Tips
- Store leftover wings in an airtight container in the fridge for 2-3 days.
- Reheat in the oven at 375°F for 10-12 minutes to retain crispiness.
- Avoid microwaving; wings may become soggy.
- Freeze uncooked wings in a zip bag for up to 2 months.
- Thaw frozen wings in the fridge overnight before cooking.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 25 g |
| Carbohydrates | 2 g |
| Fat | 18 g |
| Fiber | 1 g |
Health Benefits
Dry Rub Chicken Wings provide lean protein which supports muscle growth. Using spices instead of heavy sauces keeps calories lower. Garlic and paprika add antioxidants and vitamins.
Baking or grilling reduces added fats compared to frying. This recipe is flavorful but still a healthier choice for a snack or appetizer. You can pair wings with vegetables or salad to increase fiber and nutrients.
Dry Rub Chicken Wings Recipe
Ingredients
- 2 pounds chicken wings
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp chili powder optional for heat
- 1/2 tsp cayenne pepper optional for spice
- 1/2 tsp dried thyme or oregano optional
Instructions
Preheat Oven or Grill
- Preheat oven to 400°F (200°C) or prepare your grill for medium heat cooking.
Prepare Chicken Wings
- Pat chicken wings dry with paper towels. This helps the rub stick and creates crispy skin.
Make the Dry Rub
- In a bowl, combine salt, pepper, garlic powder, onion powder, paprika and optional spices. Mix well.
Coat the Wings
- Drizzle olive oil over wings. Toss with dry rub until each wing is fully coated.
Arrange on Baking Sheet
- Place wings on a wire rack over a baking sheet for even cooking. Ensure they are not crowded.
Bake the Wings
- Bake for 30-35 minutes, flipping halfway through. Wings should be golden, crispy, and cooked through.
Optional Grill Method
- Grill wings over medium heat for 20-25 minutes. Turn frequently for even crispiness and smoky flavor.
Serve Immediately
- Remove wings from oven or grill. Serve hot with your favorite dipping sauce like ranch or blue cheese.
Notes
- Pat wings dry to get maximum crispiness.
- Use a wire rack for baking to allow air circulation.
- Let wings rest for 5 minutes before serving to lock in juices.
- Adjust spice levels to suit your taste.
- Mix rub thoroughly to coat each wing evenly.
FAQs about Dry Rub Chicken Wings
Q1: Can I use frozen chicken wings?
Yes, but thaw completely first. Cooking frozen wings may lead to uneven texture and undercooked spots.
Q2: Can I make this recipe less spicy?
Yes, reduce or omit cayenne pepper and chili powder for mild wings without losing flavor.
Q3: Can I bake wings without a wire rack?
Yes, but flip wings halfway. They may be less crispy without airflow underneath.
Q4: How long can leftover wings be stored?
Store in the fridge for 2-3 days. Reheat in the oven for best crispiness.
Q5: Can I grill wings instead of baking?
Yes, grill over medium heat for 20-25 minutes. Turn frequently for even cooking and smoky flavor.
Final Thoughts
Dry Rub Chicken Wings Recipe is easy, quick and packed with flavor. The crispy exterior and bold spices make them irresistible. You now know how to make Dry Rub Chicken Wings, the ingredients needed and tips for perfect results.
Serve them with dipping sauces, veggies or your favorite sides. This recipe is perfect for game days, family dinners or casual parties. Try it tonight for a crunchy, savory and satisfying snack everyone will love.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!