Dry Rub Chicken Wings Recipe

Pat dry

Preheat oven to 425°F (220°C). Pat the wings thoroughly dry with paper towels — removing surface moisture helps the skin crisp.

Make dry rub

In a small bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, ground cumin, and cayenne (if using). Mix until evenly blended.

Coat wings

Place wings in a large bowl or zip-top bag. Add the baking powder and oil, then toss or shake until wings are evenly coated. Sprinkle the dry rub over the wings and toss thoroughly so each piece has an even coating of seasoning.

Arrange a wire rack on a rimmed baking sheet (to allow air circulation and drainage). Place the seasoned wings in a single layer on the rack with some space between pieces. For easiest cleanup, line the baking sheet with foil first.

Bake in the preheated oven for 25 minutes. After 25 minutes, flip each wing and continue baking another 15–20 minutes, until skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Total time will be about 40–45 minutes depending on wing size and oven.

For extra-crisp finish (optional): switch oven to broil for 2–3 minutes, watching closely to prevent burning. Remove once skin reaches desired crispness.

Transfer wings to a platter. Optionally sprinkle with chopped parsley for color and serve with lemon wedges so diners can squeeze fresh lemon over the wings for brightness.

Serve hot. Leftover wings can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.