These crispy Dry Rub Wings are the perfect appetizer or snack for game day (or any day, really)! They’re coated in a delicious dry rub and the wings are baked until golden and crispy without the need for frying. These are so easy to make and always a hit!
The Best Dry Rub Wings for Game Day
When it comes to sports, I’m just there for snacks! Mainly the dips and always the chicken wings. I know I say this about all my wing recipes, but this dry rub chicken wings recipe might be my favorite of all time.
The wings are coated in a homemade and easy to make dry rub, baked until crispy and golden perfection, and seriously so delicious. If you don’t think you can get crispy wings from baking, then this recipe will prove you wrong.
I love to pair these wings with crisp veggies and a creamy dip, and I guarantee you won’t have any leftovers. Regardless of the outcome of the game, you’ll be a winner with this recipe, ok?!
More Reader Favorite Wing Recipes
- Garlic Parmesan Chicken Wings
- Crispy Baked Buffalo Chicken Wings
- Buffalo Ranch Chicken Wings
- Baked Lemon Pepper Chicken Wings
- BBQ Chicken Wings
- Sweet and Sticky Chicken Wings
Recipe Ingredients
Wings: you’ll need two pounds of split chicken wings, also known as “party wings” for this recipe.
Oil: I prefer to use avocado oil for this recipe!
Baking Powder: I’ve made these wings both with and without baking powder. Both versions come out great, but including it is my secret to creating an extra crispy texture.
Dry Rub: my homemade wing dry rub includes spices like chipotle powder, paprika, and dried spices. You’ll need one batch of dry rub for this recipe and it gives the wings the BEST flavor.
Helpful Kitchen Tools
How to Make Baked Dry Rub Chicken Wings
Step One: Preheat the oven to 425 degrees Fahrenheit, and line a large baking sheet with parchment paper.
Step Two: Next, make the dry rub by adding the salt, pepper, brown sugar, and spices to a small mixing bowl and stirring to combine.
Step Three: Pat the chicken wings dry with paper towels, and add them to a large mixing bowl. Then, add the avocado oil, baking powder, salt, pepper, and dry rub mixture, and toss to combine and coat the wings.
Step Four: Place the wings on a parchment-lined baking sheet, arranging them in a single layer. Bake for 40 to 45 minutes or until the wings are golden brown and the skin is crispy, flipping halfway through. You’ll know your wings are done when the internal temperature reaches 165 degrees Fahrenheit!
Step Five: Transfer the baked dry rub wings to a serving platter along with celery, carrots, and blue cheese dressing. Enjoy!
Can You Make the Dry Rub Wings in the Air Fryer?
Prefer to save some oven space and air fry your wings? Go for it! They come out just as crispy and delicious.
To make air fryer dry rub wings, just toss the wings in the oil and seasonings until well coated. Then, transfer the wings to the air fryer, and cook at 400 degrees for 20 minutes.
You can give the wings a shake or flip them halfway through to ensure they cook evenly.
A Couple of Air Fryer Method Notes:
- Depending on the size of your air fryer and the amount of chicken you are cooking, you may need to make this recipe in two batches.
- If you are trying to reduce the amount of oil you are using, you can use half a tablespoon of oil for this recipe instead of the full tablespoon. I would still use a little bit of oil to ensure ultimate crispiness, but chicken wings have a lot of natural fat. So, using a little less oil will still work!
How to Store and Reheat
Store leftover dry rub chicken wings in an airtight container in the fridge for up to 4 days.
To Reheat
- Air Fryer: If you have an air fryer, you can easily pop a few wings back into the air fryer to reheat. If your device has a ‘reheat’ function you can use that, or just air fry them again at 400 degrees for a few minutes until heated through.
- Oven: Another great way to reheat this dry rub wings recipe is in the oven. Preheat your oven to 400 degrees. Then, place the wings on a sheet pan lined with parchment paper. Pop them in the oven, and heat for a few minutes until hot and crispy.
More Delicious Game Day Recipes
- Crispy Potato Skins
- Easy Buffalo Chicken Bites
- Air Fryer Buffalo Cauliflower
- Crispy Buffalo Ranch Chicken Nuggets
- Chipotle Chicken Sandwiches
- Pulled Pork Sliders
Looking for more? Keep reading to find over 50 of our favorite delicious game day recipes!
I hope you give this Dry Rub Wings Recipe a try! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Crispy Baked Dry Rub Wings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These crispy Dry Rub Wings are the perfect appetizer or snack for game day (or any day, really)! They’re coated in a delicious dry rub and the wings are baked until golden and crispy without the need for frying. These are so easy to make and always a hit!
Ingredients
- 2 pounds split chicken wings
- 1 tablespoon avocado oil
- 1 tablespoon baking powder
- 1 batch dry rub for chicken wings
- thinly sliced chives, for serving
- celery and carrots, for serving
- homemade blue cheese dressing, for serving
Instructions
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Pat the chicken wings dry with paper towels and then add them to a large mixing bowl. Add the avocado oil, baking powder, salt, pepper, and dry rub to the chicken wings and toss until well coated in the rub.
- Place the chicken wings on the parchment lined baking sheet in a single layer. Bake the wings for 40-45 minutes until golden brown and the skin is crispy, flipping halfway through.
- Transfer the wings to a serving platter and serve with celery, carrots, and your favorite creamy dip!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
