Sometimes it’s all about the sauce when it comes to chicken wings and sometimes it’s all in the rub! This dry rub chicken wings recipe has lots of spicy, sweet seasoning that makes these very memorable wings!
These easy dry-rubbed baked chicken wings are always a hit!
What Are Dry Rub Chicken Wings?
Dry rub chicken wings are coated in a spice mixture instead of a sauce mixture like these Memphis BBQ Wings and these Sticky Stout Baked Chicken Wings.
Both styles of wings are baked and both are finger licking good. Dry rub wings have a caramelized, spiced exterior that is a nice change from saucy wings.
WHERE IS THE DRY RUB CHICKEN WING RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Dry Rub Chicken Wing Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Dry Rub Chicken Wings
For this recipe, I use bagged, frozen (and thawed) wing and drummette pieces that have been rinsed and patted dry with a paper towel. If you are wondering how to get dry rub to stick to the wings, the key is to drizzle the naked wings with a little vegetable oil before smothering them with the seasoning blend.
To prepare your rub, combine a heap of spices like paprika, chili powder, onion powder, cumin, rosemary, garlic powder, salt, and brown sugar. in a bowl.
You have to have brown sugar! For one thing, it will balance out the heat from the spices, but also the sugar will caramelize the rub to give you the perfect wing coating!
Place all your ingredients in a large bowl and toss until the wings are completely coated!
Dry Rub Chicken Wings In The Oven
Place the wing on a foil-lined baking sheet and place a baking rack over top of the foil. Spray your baking rack and arrange the chicken pieces in a single layer.
The baking rack will allow the chicken to cook all over and the foil will catch any spills or drips. The wings will take about 45 minutes total to bake.
You could still serve these with your favorite wing sauce on the side but it is NOT necessary!
Dry Rub Wings Tips and Tricks
Make sure your wings have thawed completely and that you pat them dry. This will prevent a wet wing, the seasoning will stick to the skin much better if the wings are dry, to begin with.
Feel free to substitute or add more or different seasonings. Cayenne pepper or white pepper would add more spice and would blend nicely. Oregano and basil can be added as well.
Make sure you do not crowd the baking pan. An even layer of wings will ensure that they all cook evenly. The wings will need to be turned only once during baking.
Chicken Wings With Dry Rub In A Crockpot
If you are looking for more of a “fix it and forget it” dry rub wing, then you can certainly use the crockpot for this recipe! I would take the time to brown the chicken wings in a skillet after rubbing them with the seasoning. This will ensure the wings have a nice exterior and flavor!
This recipe will also work with an air-fryer or as deep-fried wings!
What To Serve With Dry Rub Chicken Wings?
These chicken wings pair beautifully with dips like this Parmesan Ranch Dip and this Blue Cheese Dip. Both are creamy and cool; they are the perfect backdrop to the seasoning in these wings.
These bacon wrapped roasted potatoesand the spiced aioli served on the side would be a perfect partner to these wings!
How To Reheat Dry Rub Chicken Wings
While you can certainly microwave these dry rub wings (or any wing really), I find the best method is to reheat the wings in the oven. Arrange your leftover wings on a foil-lined baking sheet and reheat at 350 for about 15 minutes.
If you are looking a different dry rub combination, you could try a Cajun Rub, a Smokehouse rub, your favorite BBQ rub, a peppery rub, a coffee-based rub, a poultry rub, a Moroccan style rub or even a Greek-style rub.
Use the same method with any of these rubs!
What You Will Need For This Recipe:
- Paper towels
- Large bowl
- Baking rack
- Large baking or sheet pan
- Tongs
Just a reminder to be sure to wash your hands when touching raw poultry.
Make your game day (or any occasion) great with these easy wings! You and your guests are going to love the flavor of these wings! They really do fit the expression, “finger licking good”. I hope you enjoy!
Want more chicken wing recipe ideas? Try these Cajun Dry Rub Chicken Wings, Crispy Baked Chicken Wings, Honey Garlic Chicken Wings, Lemon Pepper Dry Rub Chicken Wings, Garlic Parmesan Wings, Thai Spice Chicken Wings, and these oven-baked Sweet and Spicy Chicken Wings!
Dry Rub Chicken Wing
Sometimes it's all about the sauce when it comes to chicken wings and sometimes it's all in the rub! This dry rub chicken wing recipe has lots of spicy, sweet seasoning that makes these very memorable wings!
Ingredients
- 1 64 oz package frozen, thawed drumettes
- 1 64 oz package frozen thawed chicken wings
- 1 tablespoon vegetable oil
- 1/2 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon dried rosemary
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and baking rack over top.
- In a small bowl, combine the dried seasoning; stir.
- Rinse and pat chicken pieces dry. Place the wings in a large bowl and drizzle with oil, tossing each piece so that they all get coated.
- Sprinkle rub over chicken and rub the seasoning into each piece. Arrange wings on the prepared baking sheet. Bake wings for 30 minutes, turn and bake an additional 10-15 minutes.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 464Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 19gCholesterol 169mgSodium 480mgCarbohydrates 12gFiber 1gSugar 4gProtein 31g
Maria says
Oh yum!!! I put a very similar dry rub on pork chops, but this looks super delicious on chicken wings! I haven’t ever thought of that.
Tiana Matson says
This would be my new recipe, I always cook chicken wing with coke. But I would like to try this one.
Karen @ The Food Charlatan says
I looove chicken wings and this dry rub sounds super easy! I know what you mean about wanting to go back to a fun day–it doesn’t mean now’s not good, it’s just that memories get rosier over time. It’s a good thing!
Carol D Allison says
Tried it two weeks ago-my husband wants them again. Cooked on the grill for 10 minutes per side and they were perfect.
Lemonsforlulu says
I love grilled wings! They have the best flavor!
Jackie says
Hi
Did you use the whole amount of spice rub on wings.
Cayla says
Can this dry rub be used on chicken thighs?
Tanya Schroeder says
This would be great for any type of chicken.
Jocelyn (Grandbaby Cakes) says
These wings look so tasty!!!
Ruthy says
Thank you so much for sharing! My husband couldnt get enough of it. I made it 3 times this week! <3
Tanya Schroeder says
Yay Ruthy!! I’m so happy to hear this! This is the only wing recipe I make!
Josh Cook says
Was it supposed to come out dry? Mine was wet…kinda turned into a sauce.
Tanya Schroeder says
Hi Josh, things are not exactly dry and not exactly wet. The coating will stick to fingers because of the sugar and the oil coating the wings. But it should not be drippy and saucy like a wing coated in BBQ or Buffalo sauce. I hope this helps!
np says
These look amazing! Can I substitute the brown sugar for regular sugar?
Tanya Schroeder says
The molasses in the brown sugar adds so much more flavor than regular granulated sugar. Plus it adds a certain “stickiness” that makes these wings delicious!
Chris says
Just tried these tonight. Surprisingly good. Finished with a sprinkle of lime juice. Will be making these again.
Tanya Schroeder says
I’m so glad you enjoyed them, this is our favorite way to eat wings!
Aika says
These were okay at best, but not nearly as spicy as I was hoping.
Tanya Schroeder says
The good thing with a rub, is you can always adjust the seasoning to your tastes.
Kaduna says
This was amazing.
My family say Thank you!!
Will be making these again.
Tanya Schroeder says
Yay!! Thank you for sharing!