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Dry Rub Chicken Wings Recipe
Marigold Voss

Dry Rub Chicken Wings Recipe

Crispy and flavorful dry rub chicken wings coated with a bold blend of spices and baked until perfectly golden. These wings are juicy, smoky, and perfect for game day, parties, or a quick dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 People
Course: Appetizer, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 lbs Chicken wings split and tips removed
  • 1 tbsp Olive oil for coating wings
  • 1 tsp Salt adjust to taste
  • 1 tsp Black pepper freshly ground
  • 1 tsp Paprika smoked or regular
  • 1 tsp Garlic powder for flavor
  • 1 tsp Onion powder adds depth
  • ½ tsp Chili powder optional for heat
  • ½ tsp Dried oregano optional herb flavor

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Wire rack
  • 1 Tongs
  • 1 Measuring spoons

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the chicken wings dry with paper towels.
  3. Place wings in a large mixing bowl.
  4. Drizzle olive oil over the wings and toss to coat evenly.
  5. In a small bowl mix salt, black pepper, paprika, garlic powder, onion powder, chili powder, and oregano.
  6. Sprinkle the dry rub seasoning over the wings and toss until fully coated.
  7. Arrange wings in a single layer on the baking sheet or wire rack.
  8. Bake for 35–40 minutes, flipping halfway through cooking.
  9. Cook until wings are crispy and golden brown.
  10. Serve hot with your favorite dipping sauce.

Video

Notes

  • Patting the wings dry helps make them extra crispy.
  • Use a wire rack for better air circulation while baking.
  • Add cayenne pepper for extra spicy wings.
  • These wings pair well with ranch or blue cheese dip.