When it comes to crowd-pleasing appetizers or game-day snacks, chicken wings are a top contender. But if you’re looking for a no-sauce, full-flavor, extra-crispy alternative, these Dry Rub Chicken Wings are your go-to recipe. They’re oven-baked, not fried, which makes them a bit healthier without sacrificing crunch or taste.
🧂 Ingredient Breakdown
Let’s dive into why each ingredient matters and how it contributes to the overall flavor and texture:
🐔 2 lbs Chicken Wings
Use split wings (flats and drumettes) for even cooking.
Patting them dry is crucial for crispiness—moisture is the enemy of a good crust!
🧪 1 Tablespoon Baking Powder
Not baking soda! Baking powder helps the skin crisp up by raising the pH level and creating tiny bubbles during baking.
It’s the secret weapon behind oven-baked crispiness.
🧄 2 Teaspoons Garlic Powder
Adds a rich, savory, umami flavor without the risk of burning like fresh garlic.
🧅 2 Teaspoons Onion Powder
Pairs with garlic powder to build a deep, aromatic base.
🌶️ 2 Teaspoons Smoked Paprika
Provides smokiness and depth of flavor with mild heat.
Gives the wings a beautiful reddish hue.
🌿 1 Teaspoon Ground Cumin
Adds earthy, nutty warmth—a great contrast to the heat of the cayenne.
🧂 1 Teaspoon Salt
Enhances all the other flavors and helps draw moisture from the skin (aiding in crisping).
⚫ 1/2 Teaspoon Black Pepper
Offers subtle heat and balances the saltiness.
🔥 1/2 Teaspoon Cayenne Pepper
Adds a kick. Feel free to adjust to your spice preference.
Optional: Skip or reduce for a milder version.
🔥 Step-by-Step Method
- Preheat the Oven
Set it to 400°F (200°C).
Hot enough to crisp the skin without drying out the meat.
- Dry the Wings Thoroughly
Use paper towels to remove as much moisture as possible.
This step is crucial: dry wings = crispy skin.
- Mix the Dry Rub
In a large bowl, combine:
1 tbsp baking powder
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper
- Coat the Wings
Add the wings to the bowl with the dry rub.
Toss until the wings are evenly coated—every bit of skin should be covered in seasoning.
- Arrange on a Rack
Place a wire rack over a baking sheet lined with foil or parchment (for easy cleanup).
Arrange the wings in a single layer with some space between them for even air circulation.
- Bake for 40–45 Minutes
Flip halfway through for even crisping.
Bake until wings are golden brown, crispy, and the internal temperature reaches at least 165°F (74°C).
- Rest & Serve
Let the wings rest for 5 minutes to lock in juices.
Serve hot, with ranch or blue cheese on the side—or enjoy them as-is!
❓ Frequently Asked Questions (FAQ)
🔸 Why use baking powder in chicken wings?
Baking powder draws out moisture and makes the skin crisp up in the oven. It’s a must for getting that “fried” texture without oil.
🔸 Can I use an air fryer instead?
Yes! Air fry at 400°F for 20–25 minutes, flipping halfway. They’ll come out even crispier and faster.
🔸 How spicy are these wings?
They have a mild to medium kick depending on your cayenne level.
For no heat, omit cayenne. For more heat, double it or add chili powder.
🔸 Do I need to marinate the wings first?
Nope! The dry rub acts instantly. But if you want to let them sit with the rub for 30 minutes or overnight in the fridge, the flavor will go even deeper.
🔸 Can I make these ahead of time?
You can season the wings ahead of time and store them in the fridge.
For best results, bake just before serving.
🧑🍳 Pro Tips for Perfect Dry Rub Wings
Use a wire rack: Elevates the wings, allowing air to circulate and fat to drip away.
Don’t overcrowd the pan: Give each wing room to crisp up.
Rest after baking: This lets juices settle and makes the skin even crispier.
Serve with a dip: Ranch, blue cheese, or a squeeze of lime for brightness.
🥗 Serving Suggestions
These wings pair beautifully with:
Celery and carrot sticks
Coleslaw
Cornbread or sweet potato fries
Dips: Ranch, blue cheese, chipotle mayo
Drink pairings: Try a cold beer, sparkling water with lime, or a whiskey sour to complement the spice.
🧾 Nutrition Estimate (Per 6 wings / ~1 serving)
Calories: 250–300
Protein: 20–25g
Fat: 15–20g
Carbs: 2–4g (from spices and baking powder)
🏁 Final Thoughts
These Dry Rub Chicken Wings are easy, flavorful, and incredibly satisfying. The mix of smoky spices and crispy skin makes them perfect for game days, parties, or weeknight cravings—no frying required.
This recipe delivers all the crunch and taste you want, minus the mess and extra calories of deep-frying.