Dry Rub Chicken Wings Recipe

Course: Appetizer

Cuisine: American

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: people

Calories: 184kcal

Author: Becky Hardin

Dry Rub Chicken Wings are the most flavorful wings you'll ever make! The dry rub is lightly sweet and savory, with a bit of heat. It tastes amazing, creating the best appetizer for game day and beyond!

Print Recipe

Equipment

Baking Sheet
Instant Read Meat Thermometer (optional)

Ingredients

1 pound chicken wing portions
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon ground mustard
¼ teaspoon chili powder
¼ teaspoon red pepper flakes
Ranch dressing optional, for serving
Blue cheese dressing optional, for serving
Fresh chopped parsley optional, for serving
Sliced green onion optional, for serving

Instructions

Preheat oven to 400°F. Place a wire rack over a rimmed baking sheet. Set aside.
Add the chicken wings and olive oil to a large bowl and toss to combine.
1 pound chicken wing portions, 1 tablespoon olive oil
In a small bowl, mix together the remaining ingredients: brown sugar, garlic powder, onion powder, smoked paprika, kosher salt, ground mustard, chili powder, and red pepper flakes.
1 tablespoon brown sugar, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon ground mustard, ¼ teaspoon chili powder, ¼ teaspoon red pepper flakes
Add the spice mix to the chicken wings and toss to combine.
Place the chicken wings skin side up on the baking sheet and cook for 20 minutes.
Flip the chicken wings and cook for an additional 15 minutes, or until 165°F internally.
Enjoy immediately served with ranch or blue cheese sauce. Garnish with fresh chopped parsley or green onion, if desired.
Ranch dressing, Blue cheese dressing, Fresh chopped parsley, Sliced green onion

Notes

If you use frozen wings, make sure to thaw them overnight in the refrigerator before baking.
Pat the wings dry with a paper towel before coating. This will help the oil and rub stick well.
For the evenest cooking, line a baking sheet with aluminum foil then set a wire rack on the baking sheet. Lightly spray the whole thing with nonstick cooking spray.
Remember not to overcrowd the wings on the baking sheet. The more airflow they have, the more evenly they will cook and the crispier they will be.
Feel free to make a big batch of rub and store it in your spice cabinet. It's great on any cut of chicken!
Nutritional information does not include optional ingredients.

Storage: Store dry rub chicken wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition