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Make the best baked chicken wings ever using this simple paprika, chili powder, and brown sugar dry rub! These Smoky Dry Rub Chicken Wings are deliciously crispy, juicy, tender, and easy to make.
Tastes like smoked chicken without the smoker!
Move over, sauces! It’s time for the chicken wing dry rub to shine.
A simple 7-spice dry rub is the secret to these crispy, juicy, and Smoky Dry Rub Chicken Wings. The perfectly balanced sweet, savory, and smoky flavors will leave you wondering, “were they made in a smoker?” Nope! The dry rubbed and crispy wings only need a quick 45-minute trip in the oven before they’re ready to eat.
I used my tried and true process for these oven baked chicken wings to ensure they turn out crispy and crunchy every time. The best part is they can be prepared up to 12 hours ahead of time and don’t need to be babysat (unlike deep fried chicken wings).
While you’re preparing these dry rubbed chicken wings, why not whip up a batch of my Salt and Vinegar Chicken Wings and Soy Garlic Chicken Wings? You and your guests won’t be able to get enough of the crispy chicken goodness!
What is a dry rub?
A dry rub is a mixture of dried herbs and seasonings used to flavor meat without needing a marinade or sauce. Most dry rubs have notes of sweet, smoky, and savory flavors so every bite is loaded with balanced flavors that compliment the meat.
Epic dry rub chicken wing ingredients
These baked chicken wings are crispy, crunchy, and packed with flavor thanks to a smoky dry rub made from simple ingredients:
Chicken wings
Make sure to separate the flats and drumettes if your wings come connected. Dry them really well with paper towels so the baking powder and dry rub sticks to the skin.
What is a dry rub?
A dry rub is a mixture of dried herbs and seasonings used to flavor meat without needing a marinade or sauce. Most dry rubs have notes of sweet, smoky, and savory flavors so every bite is loaded with balanced flavors that compliment the meat.
Epic dry rub chicken wing ingredients
These baked chicken wings are crispy, crunchy, and packed with flavor thanks to a smoky dry rub made from simple ingredients:
Chicken wings
Make sure to separate the flats and drumettes if your wings come connected. Dry them really well with paper towels so the baking powder and dry rub sticks to the skin.
All the spices!
That’s right - you need 7 different spices in this dry rub recipe! Not to worry because all 7 are pantry-staples and easy to find. This is what you’ll need:
- Sweet smoked paprika - This gives the rub its signature smoky goodness. Swap this with hot smoked paprika for added spice or, if you can’t find sweet smoked paprika, regular smoked paprika works instead.
- Chipotle chili powder - Gives the chicken wings more smokiness and depth. You can use regular chili powder if that’s what you already have at home but you may miss out on some of the smokiness.
- Garlic powder
- Onion powder
- Dry mustard powder - Coleman's dry mustard powder is my go-to, but there are other brands that work just as well!
- Salt
- Black pepper
How to make smoky dry rub chicken wings in the oven
The chicken wing rub leaves these wings with an epic smoked flavor without them actually needing to be smoked! Instead, the chicken wings are baked in the oven after a few simple steps:
Step 1: Mix the brown sugar, baking powder, and the dry spices together in a bowl.
Step 2: Dry the chicken wings really well with paper towels.
Step 3: Toss the chicken wings in the dry rub.
Step 4: Lay the coated wings on a wire rack and leave them to chill in the fridge.
Step 5: Bake the chicken wings until they're browned and crisp, then enjoy!
Tips and tricks
Follow these tips and tricks to make the best baked wings ever:
Let them rest!
The longer you leave the coated wings to chill and dry out, the crispier they’ll become. Let them rest for at least 1 hour or up to 12 hours in the fridge.
Bake them on a wire rack
Baking the wings on a wire rack on top of a baking sheet will circulate more air in and around the wings. If you were to only use a rimmed baking sheet, the wings would steam and turn out soggy.
Don’t forget the dipping sauce
Every great chicken wing recipe needs a dipping sauce and these dry rubbed wings are no different! Serve them with creamy, cooling sauces to help balance the heat. Homemade ranch dressing, blue cheese dressing, and avocado cilantro Greek yogurt dip would be perfect choices.
Frequently asked questions
Toss the chicken wings in the dry rub before they go in the oven. As they bake, the spices will soak into the meat and the brown sugar will caramelize around the skin.
If the dry rub is falling off of the wings or not sticking, this probably means your chicken wings aren’t dry enough. Make sure to pat them dry really well with paper towels before tossing them in the dry rub.
If it’s your first time making this smoky dry rub chicken wings recipe, leave the dry rub ingredients and measurements as is so everything is balanced. After you’re familiar with the flavors, go ahead and change things up!
You could add dried Italian herbs, cayenne pepper for lots of spice, or try drying your own chili peppers to really amp up the flavor.
You can, but they won’t crisp up much. As I said, the longer you let the wings rest with the baking powder coating and dry rub, the crispier they'll become.
Baking chicken wings in the oven at 425ºF will only take about 45 minutes.
Recipe
Smoky Dry Rub Chicken Wings
Ingredients
- 2 pounds chicken wings separated into drumettes and flats
- 2 teaspoons aluminum-free baking powder NOT BAKING SODA
- 2 tablespoons light brown sugar
- 1 ½ teaspoons sweet smoked paprika
- 1 ½ teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¾ teaspoon chipotle chili powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon freshly ground pepper
Instructions
- Line two baking sheets with parchment paper and place a wire baking rack on top of each. Spray the racks with nonstick spray.
- Place wings in a large bowl and thoroughly dry with paper towels.
- Mix the remaining ingredients together in a small bowl.
- Sprinkle the dry rub mixture evenly over the wings and toss to coat.
- Evenly place on the racks and chill for at least 1 hour and up to 12.
- Preheat oven to 425 degrees.
- Bake the wings for 30 minutes. Flip the wings, and continue to bake until they are crisp and golden brown about 15 minutes.
- Serve immediately with dipping sauce of choice!
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