Dry-Rubbed Crispy Baked Chicken Wings

These perfect, dry-rubbed crispy chicken wings are packed with flavors and easy to make: coat them with oil, season, and bake until they turn golden brown.

They are utterly mouthwatering and irresistible and will bring life to any party.

Finger food is super fun, and we often serve these baked chicken drumettes on our movie nights and for dinner parties. You'll love their crispiness!

These wings are the ultimate easy appetizer you need for your Super Bowl party, along with spicy shrimp in kataifi and mini spaghetti and meatball nests.

Although we love a basket of crispy wings while watching sports at Buffalo Wild Wings (football, hockey, and basketball games are our favorites), we love them even more in the comfort of our home.

Restaurant-style wings are typically deep-fried and tend to be dry. With my homemade oven-baked recipe, you'll still get that deliciously crispy skin, but the meat inside stays juicy. They're a bit healthier too.

📃 Why it Works

• Chicken wings are a relatively inexpensive option and are easy and quick to prepare.
• With this dry-rubbed wing recipe, you can achieve crispy skin without coating them into flour or baking powder.
• Wings baked in the oven are a family favorite and hit at a game day party with friends!
• These are so good! You won't miss the deep fryer or the sauce. However, if you must have sauce, I suggest this homemade buttermilk ranch for dipping.
• They are less messy - no risk of ruining your favorite jersey with that red buffalo sauce.

In my opinion, chicken wings are best seasoned with a dry rub and not drenched into BBQ, Buffalo, or some other hot sauce. Those go best with chicken breast or other bland foods like cauliflower.

Wings are a great way to make delicious lunch with a little money that will fill you up and make you happy.

🛒 Ingredients and Notes

• Chicken wings: When choosing the type of chicken wings, you have several options: fresh or frozen, whole chicken wings, or flats and drumettes.
• Dry rub: I use a homemade version of Sazon seasoning. Latin spices in combination with lemon pepper seasoning make these finger-lickin' good! Cumin, oregano, cayenne pepper, garlic powder, and turmeric are a staple in everyone's pantry. Double the batch and store it in a spice jar for later use. However, you can buy Sazon at most grocery stores if you prefer. 
• Lemon juice: A drizzle of lemon juice is the icing on the cake, err wings!

🔪 Instructions

1. In a small bowl, mix all the spices.
2. Cut apart chicken wings at the joint. Pat-dry with paper towels and add oil and spice blend.
3. Toss until evenly coated with the mix.
4. Place on a greased baking sheet and bake in a 550F preheated oven for 35-40 minutes or until golden-brown and crisp.

• If you're using frozen, make sure to thaw them completely and bring them to room temperature.
• Use paper towels to dry them well. The less moisture in the skin, the crispier the wings!
• You can season the wings ahead of time and keep them in the refrigerator overnight or for hours. For maximum flavor, let them rest in the rub for at least an hour. Just make sure to bring them to room temperature before baking.
• Don't crowd the pan. Space them far enough apart so they aren't touching and the air can circulate for even cooking.
• The trick to crispy skin is to bake them at a high temperature. If your oven doesn't heat to 550F, set it to the highest available (no less than 425F) and bake for a few minutes longer or until crispy. You could also preheat your baking sheet and then carefully place the wings on it.
• To avoid them from sticking to your pan, line the pan with parchment paper or bake them on a wire cooling rack greased with non-stick cooking spray placed inside the sheet pan (and lined with aluminum foil for easy cleaning).
• I prefer homemade spice blends, but if you're looking for a shortcut, replace the listed spices with two small packages of store-bought Sazon seasoning.
• If you want more heat, increase the cayenne or black pepper. Just know your heat tolerance level.
• Chicken wings are done when the juices run clear, or they reach an internal temperature of a minimum of 165F.
• Double or triple the recipe – these epic crispy baked chicken wings go fast!

🍽 How To Serve It

These are perfect on their own, but you could serve them with a side of fresh veggies and creamy dressing like Ranch or Gorgonzola (blue cheese).

Add French fries, warm potato salad, or vegetable risotto for an easy and delicious meal.

❓ Frequently Asked Questions

• Mediterranean Sheet Pan Chicken
• Garlic Lemon Chicken
• Herb-Roasted Spatchcock Chicken
• How to Roast the Perfect Turkey
• Crispy Chicken Tabaka

✍ Reviews

• "These were sooo delicious and easy!! And you're right, we couldn't stop eating them until they were gone!!!" – Deanne Andreev.
• "Jas - made the wings today - they were awesome! Everyone loves them - great recipe…… it's a keeper! Thank you." – Greg Matthews.
• "I have made this recipe maybe 10 times. It's my go-to for homemade wings. Delicious!" – Eric Allen.

Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!

Update Notes: This recipe was originally published in February 2017 and updated in February of 2021 with new photos and recipe tips.