Name: Crispy Baked Dry Rub Chicken Wings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 800g chicken wigs ((tips cut off and cut at the joint)); 1 tsp salt; ½ tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; ¾ tsp cayenne chilli powder; ½ tsp oregano ((dried)); ½ tsp basil ((dried)); ¾ tsp baking powder; 1 tbsp plain flour ((all-purpose)); 1 tbsp olive oil

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This recipe makes crispy baked dry rub chicken wings that are perfect for dinner or as an appetiser. You can also make them as a party food for sharing and they will go with almost any sauce or dip.

If you’re looking for a quick easy chicken wing recipe then try these crispy baked chicken wings. They are so easy to make and are perfect for those that don’t like saucy wings and prefer their wings dry.

The wings are seasoned with a selection of dry herbs and spices which is known as the dry rub. They are then baked until they are golden brown and crispy.

As an appetiser or finger food, these wings go perfectly with any dipping sauce including buffalo, soured cream, hot sauce, BBQ, ranch and sweet chilli.

If serving these wings for dinner then you can serve them with a side salad, corn on the cob, mashed potatoes, rice or pasta.

Ingredients for Crispy Baked Dry Rub Chicken Wings

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Chicken wings - use raw chicken wings. If you buy whole wings then cut them at the joint.
Seasonings - salt, black pepper, garlic powder, onion powder, paprika, cayenne chilli powder, dried oregano and dried basil.
Baking powder - use some baking powder to help produce crispier wings.
Flour - use plain or all-purpose with the baking powder to make the wings crispy.
Oil - I use olive oil but you can use any oil you prefer.

How to Make Crispy Baked Dry Rub Chicken Wings

1. Thoroughly dry the wings using paper towels then add them to a large bowl. Season the wings with salt, black pepper, garlic powder, onion powder, paprika, cayenne chilli powder, dried oregano and dried basil.

2. Rub the seasonings into the chicken then add in the baking powder, flour and oil. Rub all the ingredients into the chicken then cover the bowl and refrigerate for 1 - 2 hours. The longer the better.

3. Remove the chicken from the fridge and allow to sit at room temperature while you preheat the oven to gas mark 7/425^oF/220^oC/200^oC fan. Lightly grease a grill rack and place it onto a baking tray. If you don’t have a grill rack then line a baking tray with parchment paper.

4. Arrange the wings on the grill rack ensuring there is some space between each wing. Bake on the top shelf for 45 minutes turning the wings halfway through. If your wings are on the larger side then bake for longer until cooked through.

Recipe Tips

Ensure you dry the wings well to ensure they are crispy. The dryer the wings the crispier they will be.

Nutrition

Storage

Store leftover wings in the fridge for up to 3 days.

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Crispy Baked Dry Rub Chicken Wings

This recipe makes crispy baked dry rub chicken wings that are perfect for dinner or as an appetiser.

Prep Time10

Cook Time45

Total Time55

Author: Andrea

Yield: 5 servings

Calories: 362kcal

Ingredients

800g chicken wigs (tips cut off and cut at the joint)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
¾ teaspoon cayenne chilli powder
½ teaspoon oregano (dried)
½ teaspoon basil (dried)
¾ teaspoon baking powder
1 tablespoon plain flour (all-purpose)
1 tablespoon olive oil

Instructions

Thoroughly dry the wings using paper towels then add them to a large bowl. Season the wings with salt, black pepper, garlic powder, onion powder, paprika, cayenne chilli powder, dried oregano and dried basil.
Rub the seasonings into the chicken then add in the baking powder, flour and oil. Rub all the ingredients into the chicken then cover the bowl and refrigerate for 1 - 2 hours. The longer the better.
Remove the chicken from the fridge and allow to sit at room temperature while you preheat the oven to gas mark 7/425^oF/220^oC/200^oC fan. Lightly grease a grill rack and place it onto a baking tray. If you don’t have a grill rack then line a baking tray with parchment paper.
Arrange the wings on the grill rack ensuring there is some space between each wing. Bake on the top shelf for 45 minutes turning the wings halfway through. If your wings are on the larger side then bake for longer until cooked through.