Crispy Baked Dry Rub Chicken Wings (Extra Easy!)

These chicken wings are seasoned with a simple, homemade dry rub of onion powder, garlic powder and smoked paprika and then baked until golden brown and crispy (about 60 minutes). Serve with a sriracha-ranch dipping sauce.

These are literally the best chicken wings I’ve ever had. This is something I hear all the time not only from my own family and friends, but from other families, kids and their friends! These dry rub wings couldn’t be easier to make and the taste is out of this world. We eat these all year as a main course, but they are also an easy appetizer you can make year-round.

Why baked chicken wings?

It may be hard to believe, but baked chicken wings > fried. Here’s why! 

• Easy Cleanup: No messy oil splatters or greasy pans to deal with. Just pop some parchment paper on your baking sheet and cleanup is much easier!
• Less Messy: Baked wings are much less messy to eat than fried ones. 
• Perfectly Crispy: Baking at a high temperature makes sure they have a wonderfully crispy texture without the need for a deep fryer. Trust me, you won’t miss the oil!
• Flavorful: The dry rub allows the seasoning to really get into the chicken, giving you more flavorful wings. 
• Hands-Free Cooking: Once they’re in the oven, you can sit back and relax or prepare the rest of your meal. Or spend it whipping up a delicious dipping sauce. 
• Versatile: You can easily customize the seasoning to suit your taste. From spicy to sweet, the possibilities are endless.
• Serving: These wings are always a hit at parties, but you can also serve them as an appetizer or as the main event with your favorite side dishes. 

The secret to getting perfectly crispy wings in the oven is in the high cooking temperature and proper placement. By baking the wings at 425 degrees, the heat renders the fat from the chicken skin, allowing it to become beautifully crisp. Spacing the wings out on the baking sheet allows hot air to circulate around each piece, promoting an even, golden-brown finish. The result is irresistibly crispy wings without the need for frying!

And it’s super easy! All you need to do is toss the wings with some spices, place them in the oven, and whip up the dipping sauce while they bake. Since most of the cooking time is hands-off, you can easily prepare the dipping sauce or other parts of your meal while they bake. Honestly, these wings are so flavorful and crispy that you might find yourself skipping the dipping sauce altogether!

Ingredient Notes

• Raw Chicken Wings – These can be purchased refrigerated or frozen. If frozen, thaw completely before using. Make sure to pat them dry before seasoning to help them get extra crispy in the oven.
• Salt & Pepper – These classic seasonings enhance the natural flavors of the chicken while the salt helps render out any moisture in the skin, keeping it crispy on the outside and tender on the inside.
• Garlic & Onion Powder – These spices add a rich, aromatic allium depth to the wings that pairs well with the natural flavor of the chicken. 
• Smoked Paprika – This adds a light smoky flavor and a nice reddish brown color to the wings, giving them an extra layer of deliciousness. It’s one of my favorite secret ingredients.

Step by Step Instructions

Preheat the Oven: Start by preheating your oven to 400 degrees Fahrenheit. This makes sure the wings cook evenly and get nice and crispy.

Season the Wings: Place the chicken wings in a large bowl and add all the spices. Using clean hands, toss the wings well until they’re evenly coated with the seasoning. Getting your hands a little messy here is totally worth it!

Prepare the Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the wings out in a single layer, making sure they’re not touching each other. 

Bake Until Golden and Crispy: Pop the wings in the oven and bake for 55-60 minutes, or until they’re golden brown and crispy. 

Make the Dipping Sauce: While the wings are baking, combine all the dipping sauce ingredients in a bowl and whisk well. Store the sauce in the fridge until you’re ready to serve. 

Serve and Enjoy: Once the wings are done, serve them immediately with your favorite dipping sauce. Enjoy! 

Cooking Tips

Pat the Wings Dry: Before seasoning, pat the wings dry with paper towels on both sides to help them get extra crispy in the oven.

Room Temperature: Let the wings sit at room temperature for about 20 minutes before cooking to make sure the wings aren’t going into the oven super cold. This helps them “relax” and keep them tender. 

Use a Wire Rack: For even crispier wings, place a wire rack on top of the parchment-lined baking sheet. This allows air to circulate even better around the wings. If you do this, make sure you spray the rack well so the wings don’t stick.

Flip Halfway: Flip the wings halfway through the baking time for an even golden-brown color on all sides.

Don’t Overcrowd: Make sure the wings aren’t touching each other on the baking sheet to avoid steaming instead of baking.

Rest Before Serving: Let the wings rest for a few minutes after baking to lock in the juices and keep them moist.

Double Batch: If cooking for a crowd, double the batch and bake on two separate baking sheets to maintain the crispiness of each wing.

Wing Sauce Ideas

Since these wings have a basic (but delicious!) seasoning blend, they can also be paired or tossed with delicious sauces and marinades. Here are my favorite flavor combinations that are beyond your usual Buffalo and BBQ sauce!

• Tahini Mustard Dressing – This creamy and tangy dressing adds a rich, nutty flavor with a hint of mustard spice.
• Homemade Caesar Dressing – With its savory and umami-packed profile, Caesar dressing brings a classic, bold taste that elevates the wings to gourmet status.
• Zesty Lemon Sumac Dressing – This vibrant dressing adds a burst of citrusy freshness and a subtle tangy kick.
• Citrus Dressing – Bright and flavorful, this dressing adds a lively citrus zing and makes them pop with flavor.
• Maple Balsamic Dressing – The sweet and tangy notes of maple and balsamic vinegar create a perfect balance.
• Herb Vinaigrette – Packed with fresh herbs and a touch of acidity, this vinaigrette adds a fragrant, earthy flavor.

Storing and Freezing

Storing: Store any leftover wings in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days, making for a perfect snack or quick meal later in the week!

Freezing: Freeze the wings by placing them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months.

Reheating: Reheat the wings in a preheated oven at 375 degrees for 10-15 minutes, or until heated through and crispy again. You can also do this in the air fryer.

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Ain’t nothin’ but a chicken wing.