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Extremely Crispy Baked Chicken Wings with Versatile Dry Rub

A pile of perfectly cooked, crispy, seasoned chicken wings served on a white plate, highlighting the dark crust.
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Learn the secret to making unbelievably crispy baked chicken wings in your oven. This no-fry method delivers juicy interiors and crackling skin, perfect for game day, parties, or a quick dinner. Customize with your favorite sauce or enjoy the bold dry rub flavor.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 2 tablespoons baking powder (aluminum-free is best for crispiness)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a wire rack set over the sheet. Using a rack helps air circulate for maximum crispiness.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for achieving crispy baked wings.
  3. In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). This is your dry rub.
  4. Add the dried chicken wings to the bowl. Toss well until every wing is evenly coated with the dry rub mixture.
  5. Arrange the wings in a single layer on the prepared baking sheet or wire rack, ensuring they do not touch.
  6. Bake for 25 minutes at 425°F.
  7. Flip the wings over. Reduce the oven temperature to 400°F (200°C) and bake for another 20 to 25 minutes, or until the skin is golden brown and very crispy.
  8. Remove the wings from the oven. If you want extra crispiness or a sticky glaze (like Honey BBQ or Buffalo), toss immediately in your desired sauce and return to the oven under the broiler for 1-3 minutes, watching closely to prevent burning.
  9. Serve your homemade chicken wings immediately. These are fantastic party appetizers!

Notes

  • For Garlic Parmesan Wings, toss hot wings with melted butter, minced garlic, and grated Parmesan cheese after baking.
  • To make Cowboy Butter Wings, toss hot wings with a sauce made from melted butter, garlic, herbs, and a pinch of red pepper flakes.
  • If you prefer a sauce like Buffalo or Honey Garlic, reserve about half of the dry rub mixture for later, toss the wings in a light coating of oil before seasoning, and toss with the sauce after the initial bake, before the final broil.
  • This technique works well for making juicy chicken wings that taste fried without the grease.

Nutrition

Find it online: https://kitchenuser.net/crispy-baked-chicken-wings-recipe/