These Crispy Dry Rub Chicken Wings are coated in a bold blend of spices and baked until golden and crispy. With no sauce required, they deliver smoky, savory flavor in every bite, making them perfect for game day, parties, appetizers, or weeknight
Preheat the oven to 425°F (220°C) and line a baking tray with foil. Place a wire rack on top and lightly grease it.
Pat the chicken wings completely dry using paper towels.
In a small bowl, mix the baking powder, paprika, garlic powder, onion powder, black pepper, salt, smoked paprika, cayenne pepper, oregano, and brown sugar.
Drizzle the wings with olive oil, then coat them evenly with the dry rub mixture.
Arrange the wings in a single layer on the prepared wire rack, leaving space between each wing.
Bake for 20 minutes, flip the wings, and continue baking for another 20–25 minutes, or until crispy, golden brown, and the internal temperature reaches 165°F (74°C).
Let the wings rest for 5 minutes before serving. Garnish with chopped parsley or serve with your favorite dipping sauce if desired.
2 lbs (900 g) chicken wings, split and tips removed
1 tsp onion powder
2 tbsp baking powder (aluminum-free)
1 tsp black pepper
1 tbsp paprika
1 tsp salt
1 tsp garlic powder
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