Description
These baked chicken wings are coated in a bold, flavorful dry rub that creates a crispy, caramelized crust—no frying needed! With the perfect blend of smoky, spicy, and savory spices, these wings are great for game days, parties, or a satisfying dinner. Serve with ranch, blue cheese, or your favorite dipping sauce!
Ingredients
Scale
- For the Wings:
- 2 lbs chicken wings (split into drumettes and flats)
- 1 tablespoon baking powder (secret to crispiness!)
- 1 tablespoon olive oil
- Epic Dry Rub:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon brown sugar (for caramelization)
Instructions
- Preheat the Oven:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top (this helps air circulate for extra crispy wings!).
- Prepare the Wings:
- Pat chicken wings completely dry with paper towels.
- Toss wings in a large bowl with baking powder and olive oil to coat evenly. (Baking powder helps them crisp up!)
- Season with Dry Rub:
- In a small bowl, mix all dry rub ingredients together.
- Sprinkle over the wings, tossing to coat every piece thoroughly.
- Bake to Perfection:
- Arrange wings in a single layer on the wire rack.
- Bake for 40–45 minutes, flipping halfway through, until crispy and golden brown.
- Serve & Enjoy!
- Let wings rest for 5 minutes before serving.
- Serve with ranch, blue cheese dressing, or extra dry rub on the side.
Notes
- Extra Crispy Tip: Let seasoned wings sit in the fridge uncovered for 1 hour before baking—this dries them out and makes them even crispier!
- Make It Spicier: Increase cayenne or add red pepper flakes to the rub.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat at 375°F for 10 minutes to crisp them up.
- Recipe Details
Nutrition
- Calories: ~280
- Sugar: 0.5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 90mg