Crispy Dry Rub Chicken Wings: The Ultimate Finger Food! Recipe

Introduction

Crispy dry rub chicken wings are the perfect finger food for any occasion. Coated with a flavorful blend of spices and baked to golden perfection, these wings deliver a satisfying crunch without any frying. They’re easy to make and sure to be a crowd-pleaser.

Ingredients

• 2 pounds chicken wings
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet to allow better air circulation around the wings.
2. Step 2: In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, chili powder, salt, black pepper, cayenne pepper if using, oregano, and thyme. Mix well to form the dry rub.
3. Step 3: Pat the chicken wings dry with paper towels to help them crisp up during baking. Add the wings to the bowl and toss until they are evenly coated with the spice mixture.
4. Step 4: Arrange the wings in a single layer on the wire rack, making sure they do not touch each other to ensure even cooking and crispiness.
5. Step 5: Bake in the preheated oven for 40-45 minutes, flipping the wings halfway through cooking, until they are golden brown and crispy.
6. Step 6: Remove the wings from the oven and let them rest for a few minutes before serving. Serve with your favorite dipping sauce.

Tips & Variations

• For extra crispiness, broil the wings for 2-3 minutes after baking, watching carefully to avoid burning.
• Substitute smoked paprika with regular paprika for a milder flavor.
• Add a teaspoon of your favorite hot sauce to the dry rub for a spicy kick.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10-15 minutes until heated through and crisp again. Avoid microwaving to keep the wings crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, but be sure to thaw them completely and pat them dry before applying the dry rub to ensure maximum crispiness.

What dipping sauces go well with these wings?

These wings pair well with ranch, blue cheese dressing, honey mustard, or a simple hot sauce for added heat.

Crispy Dry Rub Chicken Wings: The Ultimate Finger Food! Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

Deliciously crispy dry rub chicken wings that are oven-baked to golden perfection. These wings are coated in a flavorful blend of herbs and spices, delivering a spicy and smoky taste that’s perfect for game day, snacks, or appetizers.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Wings

• 2 pounds chicken wings

Dry Rub & Seasoning

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet to ensure better air circulation and even cooking of the wings.
2. Prepare Dry Rub: In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, chili powder, salt, black pepper, cayenne pepper (if using), dried oregano, and dried thyme. Mix thoroughly to create a cohesive dry rub mixture.
3. Coat Wings: Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve crispiness. Add the wings to the bowl with the dry rub and toss them until they are evenly and thoroughly coated with the seasoning mixture.
4. Arrange Wings: Place the coated wings in a single layer on the wire rack set over the baking sheet, making sure the wings do not touch each other to promote even cooking and crisping.
5. Bake Wings: Bake the wings in the preheated oven for 40-45 minutes, flipping them halfway through the cooking time to ensure even browning and crispiness on both sides.
6. Rest and Serve: Once baked to golden brown and crisp, remove the wings from the oven and let them rest for a few minutes. Serve warm with your favorite dipping sauces and enjoy!

Notes

• For extra crispiness, broil the wings for an additional 2-3 minutes after baking, keeping a close eye to avoid burning.
• To vary the flavor, substitute smoked paprika with regular paprika or add a teaspoon of your favorite hot sauce to the dry rub for a spicier kick.

Keywords: crispy chicken wings, dry rub chicken wings, baked chicken wings, spicy chicken wings, game day snacks, finger food