Name: Crispy Baked Dry Rub Chicken Wings
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 800g chicken wigs ((tips cut off and cut at the joint)); 1 tsp salt; ½ tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; ¾ tsp cayenne chilli powder; ½ tsp oregano ((dried)); ½ tsp basil ((dried)); ¾ tsp baking powder; 1 tbsp plain flour ((all-purpose)); 1 tbsp olive oil

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This recipe makes crispy baked dry rub chicken wings that are perfect for dinner or as an appetiser. You can also make them as a party food for sharing and they will go with almost any sauce or dip.

If you’re looking for a quick easy dry rub chicken wing recipe then try these crispy baked chicken wings. They are so easy to make and are perfect for those that don’t like saucy wings and prefer their wings dry.

The wings are seasoned with a selection of dry herbs and spices which is known as the dry rub. They are then baked until they are golden brown and crispy.

As an appetiser or finger food, these wings go perfectly with any dipping sauce including buffalo, soured cream, hot sauce, BBQ, ranch and sweet chilli.

If serving these wings for dinner then you can serve them with a side salad, corn on the cob, mashed potatoes, rice or pasta.

Ingredients for Crispy Baked Dry Rub Chicken Wings

For the full list of ingredients and measurements, scroll to the recipe card below.

Chicken wings - use raw chicken wings. If you buy whole wings then cut them at the joint.
Seasonings - salt, black pepper, garlic powder, onion powder, paprika, cayenne chilli powder, dried oregano and dried basil.
Baking powder - use some baking powder to help produce crispier wings.
Flour - use plain or all-purpose with the baking powder to make the wings crispy.
Oil - I use olive oil but you can use any oil you prefer.

How to Make Crispy Baked Dry Rub Chicken Wings

Dry the cleaned wings

Use paper towels and thoroughly dry the wings. This step is important to get the crispiest wings.

Season the wings

To a large bowl, add the wings and season with salt, black pepper, garlic powder, onion powder, paprika, cayenne chilli powder, dried oregano and dried basil. Mix well so the seasonings coat all the chicken. Now, add in the baking powder, flour and oil and mix well. These 3 ingredients all contribute to the crispiness of the wings.

Refrigerate

Cover the bowl with clingfilm or plastic wrap and refrigerate for 1 - 2 hours. The longer the better for more flavour.

Preheat the oven

Remove the wings from the fridge and allow to sit at room temperature while you preheat the oven to 220^oC.

Prepare a grill rack

Lightly grease a grill rack and place it onto a baking tray. It is important to use a grill rack so the air circulates better and helps the wings to crisp up.

Arrange the wings on rack

Arrange the wings on the grill rack and leave some space between each wing.

Bake

Bake on the top shelf for 50 minutes turning the wings halfway through so 25 minutes each side. If your wings are on the larger side then bake for longer until cooked through.

Recipe Tips

Ensure you dry the wings well to ensure they are crispy. The dryer the wings the crispier they will be.

Storage

Store leftover crispy chicken wings in the fridge for up to 3 days.

Nutrition

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Crispy Baked Dry Rub Chicken Wings

These baked dry rub chicken wings are crispy, delicious and perfect for dinner or to serve as an appetiser.

Prep Time10

Cook Time50

Total Time1

Author: Andrea

Yield: 5 servings

Calories: 362kcal

Ingredients

800g chicken wigs (tips cut off and cut at the joint)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
¾ teaspoon cayenne chilli powder
½ teaspoon oregano (dried)
½ teaspoon basil (dried)
¾ teaspoon baking powder
1 tablespoon plain flour (all-purpose)
1 tablespoon olive oil

Instructions

Thoroughly dry the wings using paper towels then add them to a large bowl. Season the wings with salt, black pepper, garlic powder, onion powder, paprika, cayenne chilli powder, dried oregano and dried basil.
Rub the seasonings into the chicken then add in the baking powder, flour and oil. Rub all the ingredients into the chicken then cover the bowl and refrigerate for 1 - 2 hours. The longer the better.
Remove the chicken from the fridge and allow to sit at room temperature while you preheat the oven to gas mark 7/425^oF/220^oC/200^oC fan. Lightly grease a grill rack and place it onto a baking tray.
Arrange the wings on the grill rack ensuring there is some space between each wing. Bake on the top shelf for 50 minutes turning the wings halfway through so 25 minutes each side. If your wings are on the larger side then bake for longer until cooked through.