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Dry Rub Chicken Wings

Prep Time 10 minutes
Cook Time 45 minutes
Servings 8


  • 2 tbsp packed light brown sugar
  • 1 1/2 tsp. fine sea salt
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. chili powder*
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chipotle powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried oregano
  • 3 lbs. chicken wings (about 36 chicken wings, flats and drumettes)
  • 2 tbsp. oil of choice (vegetable, olive, avocado, and grape seed all work)


  • Preheat the oven to 425 F (218 C). Take a rimmed baking sheet that has a matching baking rack, and line the baking sheet with aluminum foil. Place the rack on top of the rimmed baking sheet, and spray it with oil so that the wings don’t stick.
  • In a small bowl, combine all of the dry ingredients and mix together.
  • Dry the chicken wings with a paper towel. This step is important – removing the excess moisture allows the chicken to really crisp up. Add the wings and oil to the bowl, and toss to coat the wings in oil. Sprinkle the chicken seasoning blend over the chicken wings, and use your hands to massage the seasoning into each wing until they’re all fully and evenly coated.
  • Place the wings on the baking sheet, making sure that they’re evenly spaced so that they each have a little room. Bake for 45 minutes, or until the wings are fully cooked to an internal temperature of 165 F on a meat thermometer, and the skin is crispy.