These dry rubbed chicken wings have super crispy skin and juicy and flavorful meat! Plus you can use this homemade dry rub recipe for chicken tenders, breasts, and thighs too.
PREP: Preheat the oven to 400°F and place oven rack in the middle position. Cover a large baking sheet with aluminum foil or parchment paper, then place a wire baking rack on top. Spray the rack generously with cooking spray. If necessary, break down the chicken wings into drumettes and flats. Discard the tips or save for stock. Pat the wings dry with paper towels.
MIX: Combine the seasonings for the dry rub together in a small bowl.
COAT: Add the wings to a large bowl, and massage the oil into the wings. Sprinkle the dry rub seasoning over the wings and toss to coat evenly. Place the wings on the baking rack in a single layer, giving them enough space around each other.
BAKE: Bake wings for 20 minutes. Increase heat to 450°F and flip wings over using silicone tongs. Continue baking for another 15-20 minutes until golden brown, crispy, and cooked throughout with an internal temperature of 165°F.
SERVE: Serve hot with your favorite dipping sauces.
Notes
If using frozen chicken wings, defrost completely before preparing.
If you don’t have cooking spray, brush oil lightly onto the wire cooling rack.
Use a large baking sheet with a cooling rack on top to give the wings more airflow so they can get crispier.
Your oven may get pretty smoky since you will be cooking at a high temperature. Use a double layer of foil or parchment paper on the baking sheet. If the oven is smoky, and there is burnt residue, remove the top layer when you flip the wings.
How to store leftovers: Store leftover wings in an airtight container in the refrigerator for 3-4 days. Wings are best enjoyed right away.
How to freeze: I don’t recommend freezing these wings once they have been cooked.
How to reheat: Reheat chicken wings in the oven or air fryer until warmed throughout.