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plate of dry rubbed baked chicken wings with a side of buttermilk herb dip

Dry Rubbed Baked Chicken Wings

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  • Author: Honey Glazed Heritage
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4-5 servings 1x
  • Method: Baked
  • Cuisine: American


Every game day party needs a plate of wings and these dry rubbed baked chicken wings are perfect for it. They’re spicy, smoky, sweet, and oven baked. A bite of these might, just might, make you forget there’s even a game on.



2 lbs chicken wings, thawed if frozen

Dry Rub:

  • 1 tablespoons paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 teaspoons brown sugar packed
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 2 1/2 teaspoons kosher salt
  • 1/4 teaspoon cayenne pepper (adjust to taste for spiciness)


1. Preheat the oven and coat the chicken. Preheat your oven to 400°F (200°C). In a bowl, mix together all the dry rub ingredients until well combined. Pat the chicken wings dry with paper towels and place in a large bowl.

Sprinkle the dry rub over the chicken wings, making sure to coat them evenly. You can use your hands to rub the seasoning into the wings.

2. Bake the wings. Place a wire rack on a baking sheet and arrange the chicken wings on the rack. Tip: line the baking sheet with aluminum foil to help make clean-up easier!

Bake the wings in the preheated oven for about 40-45 minutes or until they are crispy and fully cooked to an internal temperature of at least 165 Fahrenheit (74 degrees Celsius) as indicated on an instant read meat thermometer.

Optional: For an extra crispy finish, you can broil the wings for the last 2-3 minutes, but keep a close eye to prevent burning.

3. Serve! Remove the wings from the oven and let them rest for a few minutes before serving.