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. They’re especially good on Football Sunday and if you serve them with this cookie brownie trifle, it’s game over – you win!

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.
• Spices – I keep it really simple with salt, pepper, garlic and onion powder and smoked paprika.

Step by Step Instructions

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.

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.

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.

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.