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Overhead shot of golden-brown crispy dry rub chicken wings sprinkled with finely chopped green chives on a rustic wooden surface.

Crispy Dry Rub Chicken Wings

Achieve perfectly textured, glistening, and golden-brown crispy dry rub chicken wings right in your oven. This savory recipe guarantees incredible crunch without the mess of a deep fryer.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken wings split into flats and drumettes (900g)
  • 1 tbsp baking powder aluminum-free (14g)
  • 1 tsp kosher salt to draw out moisture (6g)
  • 1 tbsp brown sugar for golden caramelization (12g)
  • 1 tsp smoked paprika (3g)
  • 1 tsp garlic powder (3g)
  • 1 tsp onion powder (3g)
  • 0.5 tsp black pepper (1.5g)
  • 1 tbsp avocado oil spray (15ml)
  • 2 tbsp fresh green chives finely chopped (8g)

Equipment

  • 1 Large aluminum baking sheet Essential for catching drippings.
  • 1 Oven-safe wire cooling rack Ensures hot air circulates for maximum crispness.
  • 1 Large Mixing Bowl For tossing the wings in baking powder and spices.

Instructions
 

Preparation and Baking
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with foil, placing a wire rack on top. Use paper towels to pat the chicken wings entirely dry.
  2. In a large bowl, toss the dried wings with the aluminum-free baking powder and kosher salt until evenly coated.
  3. Arrange the coated wings in a single layer on the prepared wire rack. Bake for 45 minutes, flipping halfway through, until a tight, golden-brown crust forms.
  4. While the chicken is baking, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, and black pepper in a clean bowl.
  5. Remove the hot wings from the oven and transfer them to the bowl with the spice blend. Lightly mist with avocado oil spray and toss vigorously to coat.
  6. Stack the hot wings high in a shallow ceramic bowl and sprinkle generously with finely chopped green chives. Serve immediately.

Notes

Ensure your baking powder is aluminum-free to prevent a metallic taste.
Always toss the sugar-based dry rub on the wings AFTER baking so the spices do not burn in the hot oven.
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