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Crispy Baked Dry Rub Chicken Wings

Discover the secret to achieving incredibly crispy, flavorful chicken wings right in your oven with zero fuss, using a simple dry rub and a magic ingredient (baking powder!).
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings whole, or separated into flats and drumettes
  • 1 tbsp olive oil
  • 1 tbsp baking powder aluminum-free
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground is always best
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder optional
  • 1/2 tsp dried thyme or oregano use whichever one you have on hand

Equipment

  • Baking Sheet
  • Wire rack
  • Foil
  • Paper Towels
  • Large bowl
  • Small Bowl
  • Tongs

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the wire rack.
  2. Step 2: Pat chicken wings absolutely dry with paper towels. Place dry wings into a large bowl.
  3. Step 3: Drizzle olive oil over the wings and toss to coat lightly.
  4. Step 4: In a small separate bowl, mix together baking powder, salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder (if using), and dried thyme or oregano.
  5. Step 5: Sprinkle the dry rub mixture over the wings in the large bowl. Toss until every wing is evenly coated.
  6. Step 6: Arrange the coated wings in a single layer on the wire rack, ensuring they aren't touching.
  7. Step 7: Bake for 25 minutes.
  8. Step 8: Carefully flip each wing over using tongs. Return to the oven and bake for another 20–25 minutes until golden brown and crispy.
  9. Step 9: Take the wings out of the oven and let them rest on the rack for a few minutes before serving.

Notes

Substitutions & Additions: Add cayenne pepper or red pepper flakes for more heat. Try other seasonings like cumin or coriander. Toss in warm sauce (like buffalo or BBQ) after baking for a different take. Add a squeeze of fresh lemon or lime juice over finished wings.
Tips for Success: Pat the wings very dry. Don't skip the aluminum-free baking powder; it's key for crispiness. Always use a wire rack to allow air circulation. Do not overcrowd the pan; use multiple sheets if needed. Keep an eye on them during the last 10-15 minutes as ovens vary.
Storing: Let leftovers cool completely, store in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the oven or air fryer at around 375°F (190°C) for 5-10 minutes to regain crispiness.