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
- In a small bowl, mix all the spices.
- Cut apart chicken wings at the joint. Pat-dry with paper towels and add oil and spice blend.
- Toss until evenly coated with the mix.
- 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
Many readers have asked if this recipe works with drumsticks. It does! This seasoning is excellent on the chicken of any kind.
Coating the wings with oil first will bind the dry rub. Just make sure to spread everything evenly.
Yes, this recipe is great for make-ahead prep. Toss the wings with seasonings and refrigerate (for maximum flavor, it's best to let them rest in the rub) overnight or for hours. Bring them to room temperature before placing them in the oven, about 30-60 minutes ahead of time.
Absolutely! Fry them in batches, evenly spaced in your air fryer, for 8 minutes on each side at 400F or until the skin is crisp.
These dry-rubbed wings also taste great on the grill!
Besides this recipe, I use Sazon in other Latin recipes like this Colombian Pork and Sausage Risotto and Chicken Stew.
- 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!
The Best Chicken Wings Recipe
EQUIPMENT
- baking pan
Ingredients
- 1 dozen chicken wings, around 2-3 lbs
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon garlic powder
- ½ teaspoons oregano
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- ½ teaspoon cayenne pepper, more if you like it spicy
- 2 tablespoons lemon pepper seasoning
- 4 tablespoons oil
- Juice of 1 small lemon
Instructions
- Preheat oven to 550 degrees Fahrenheit.
- In a small bowl, mix all the spices.
- Cut apart chicken wings at the joint; pat-dry with paper towels, and place in a large bowl.
- Add the oil and spice blend, then toss the wings until evenly coated with the mix. Place on a greased baking sheet and bake for 35-40 minutes or until golden-brown and crisp, turning once after 20 minutes.
- Finish with a sprinkle of lemon pepper seasoning if you desire.
Notes
- 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 them ahead of time and keep them in the refrigerator overnight or for hours. For maximum flavor, let the wings 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 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 (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!
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.
- Check out additional information and reviews in the post above.
Nutrition
Update Notes: This recipe was originally published in February 2017 and updated in February of 2021 with new photos and recipe tips.
Leslie says
Yum! I'm not much of a wings girl, but these look yummy! Thanks so much for sharing at the #happynowlinkup!
Jas says
Say whaaa? We can't be friends anymore, LOL. 😉
Sue from Sizzling Towards 60 & Beyond says
Hi Jas! Thanks for linking up with us at #BloggersPitStop. These chicken wings are always a hit aren't they and I like the addition of tumeric and cayenne pepper to add some spice!
Jas says
Yes, Sue, you can't go wrong with chicken wings. 🙂 Thanks for stopping in!
Life Diet Health says
Jas I think my boys would love these. We usually use a coating of cajun, paprika, chili, sea salt, pepper and flour. This will be something different to try. Thanks for sharing at Fiesta Friday.
Jas says
It seems they like spicy, so I bet they would love these too. 🙂 Thanks for stopping in!
Wendy | The Art of "Why Not?" says
These look and sound delicious! I love chicken wings, but never make them. This recipe, however, I am going to try!
Jas says
I'm flattered, Wendy! Hope you like them, they're a hit in my house.
Megan says
This looks so good! Definitely giving it a try this weekend!
Jas says
Thanks, Megan! Let me know how it turned out.
Marie | DIY Adulation says
We are huge wing lovers in this house. I love how easy it is to make them spicier. My husband and I love all things spicy, the kiddos not so much. Thanks so much for sharing your recipe with us at Merry Monday this week!
Jas says
Hi, Marie! Glad you like them. You can always add more spice to your portion and leave it out for the kiddos. 😀
Lisa says
These look delicious. I love the idea of the lemon pepper. Thanks for the recipe. Pinned it!
Jas says
Thank you, Lisa!
Trisha says
You’ve convinced me to give these a try. My boys are wing fanatics!
Jas says
I'm so glad! Hope the boys like them. 😀
Jess says
Pinned!! 🙂
Jas says
Thanks, Jess. 🙂
Mother of 3 says
They sure do look yummy! I can honestly say I have never made chicken wings of any kind. But I'll pin this recipe to try the next time we have a party or gathering.
Jas says
Thanks, Joanne! I bake chicken wings quite often for our dinners but this is my favorite recipe for parties. I hope you give it a try 🙂
Alex says
A perfect example of why you can never throw away a recipe without trying it first! It's not too surprising that this worked out though - lemon pepper anything is amazing 🙂
Thanks for sharing!
Jas says
Absolutely! 🙂
Amy says
Finger licked go is right. So good! I love that they aren't too spicy! Mmmm
Jas says
Thanks, Amy! They have just the right amount of kick for my taste 🙂
Carol, The Red Painted Cottage says
Jas, You did it again! These look so delicious and I like that they aren't that spicy! Thank you!
Jas says
They really aren't but they could be, Carol! 😀
Beverly says
Yum! These chicken wings look delicious, Jas. I love the seasonings you put together. Thanks for sharing at Snickerdoodle. Pinning and planning on trying soon.
Jas says
You won't be disappointed, Beverly! Have a great weekend!
Keri says
Jas, these chicken wings sound delicious! Thanks for sharing the recipe.
Jas says
They are finger lickin' good, Keri! LOL Thanks for stopping in!
Zoe Lau says
Wow Jas! These Chicken Wings look so good! I must admit I have had my fair share of amazing wings - mostly more Asian inspired ones - soy sauce braised chicken wings, five spice chicken wings, honey black pepper wings but never have I tried lemon pepper. I think I need to try this! Thanks for sharing it!
Jas says
Hi, Zoe! Honestly, I don't think there's such a thing as bad chicken wing recipe, lol. I say, the more the merrier 😀 Thanks for visiting, you girls have been rocking your site!