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Dry-Rubbed Crispy Baked Chicken Wings
You’ll never believe these baked chicken wings were made in the oven! Super easy, crispy skin, meat that falls off the bone, and covered in a sensational dry rub. Perfect for your next party.
Is your house a wing house? My husband LOVES wings, but we used to get them way more often when he was still apartment living and we weren’t sitting down to dinner every night with two toddlers. We still get them from time to time, and I’ve always wanted to try them at home, however I had this notion that they were “one of THOSE things” that are just better left to the bars and take-out places.
I COULD NOT HAVE BEEN MORE WRONG.
Let me assure you that you CAN make wings at home and (news flash!) they are actually easy and delicious.
Let’s talk wings!
The vast majority of wings are deep-fried, which are amazing (of course); once while on vacation in Florida, my husband and I stumbled upon a regional chain, Shane’s Rib Shack, that sold smoked wings. It was the first time either of us had ever had them, and they were crazy good. We still talk about them!
So when I started thinking about making wings at home, I immediately thought of the smoked wings, but… we don’t have a smoker, so that took care of that idea. I could have easily fried them since we have the indoor turkey fryer that we use for Thanksgiving, but I really wanted an option that didn’t involve me taking out the fryer and filling it up with oil every time we wanted to have wings at home.
That left baking the wings in the oven, but I was hesitant. I was convinced they would be dry and sort of just… blah.
Let me tell you… they were fall-apart tender, the skin was crisp, and they were phenomenal. My husband said if he hadn’t known I made them in the oven he may not have been able to tell the difference between these and conventional dry-rub fried chicken wings.
How Long Do Baked Chicken Wings Take in the Oven?
When I started researching making chicken wings in the oven, there were two decidedly different schools of thought… bake at a high temperature (400-450) for a very short amount of time (2o minutes) to get a crisp skin; OR bake low and slow (200 to 300) for a long period of time (3 to 4 hours).
I was pretty much sold on the low and slow method since I know how fabulous a stew or braised meat can be when cooked in the oven at a low temperature for several hours, so I went that route.
I ended up starting the wings at 200 degrees and then gradually increasing the temperature to 300 degrees over three hours to crisp up the skin, and it turned out perfectly.
The key to getting that crisp skin in the oven is to place the wings on an elevated surface. My cooling racks fit perfectly inside my half sheet pans, so I used those (and also, don’t be like me, think ahead and line that baking sheet with foil for easier cleanup!). Doing this ensures the wings aren’t sitting in their own rendered fat, which would make them soggy, not crispy.
I did a dry rub on these wings because, while we often get wings that are sauced, my husband LOVES dry seasoned wings.
However, you can easily adapt this recipe by using a simple seasoning of salt and pepper to start with and then tossing the wings in the sauce of your choice prior to the last 30 minutes of baking.
Alternatives to Seasoned Wings with Dry Rub
The options are pretty much limitless when it comes to wing sauces, but some of our favorites have been:
If you’re looking for an easy chicken wings recipe that you can make at home, and maybe an alternative to fried wings, give these a try! They’re totally customizable using your favorite rubs or sauces, and take only 10 minutes to get into the oven.
Perfect for a Super Bowl party or the next time you’re craving wings!
One year ago: Fudge Ripple Monster Cookie Bars
Five years ago: Homemade Hostess Cupcakes
Six years ago: Peanut Butter Blondies
Seven years ago: Cranberry White Chocolate Chip Cookies
Watch How to Make Dry-Rubbed Crispy Baked Chicken Wings
Did you make this recipe?
You'll never believe these chicken wings were baked in the oven! Super easy, crispy skin, and meat that falls off the bone.
- 3
pounds
chicken wings
- 3
tablespoons
paprika
- 2
tablespoons
light brown sugar
- 1
tablespoon
salt
- ½
tablespoon
black pepper
- 1
teaspoon
garlic powder
- 1
teaspoon
ground cumin
- ¼
teaspoon
cayenne
(optional)
Preheat oven to 200 degrees F. Place a wire cooling rack inside a rimmed baking sheet that has been lined with foil.
Place the chicken wings in a large bowl.
In a small bowl, stir together the paprika, brown sugar, salt, pepper, garlic powder, cumin and cayenne pepper (if using).
Sprinkle the seasoning mix evenly over all of the chicken wings, then rub evenly all over the chicken. Place the wings on the cooling rack.
Bake for 1 hour 15 minutes. Turn the wings over, increase the oven temperature to 250 degrees F and bake for 1 hour 15 minutes. Turn the wings over, increase the oven temperature to 300 degrees F and bake for an additional 30 minutes. Serve warm or at room temperature.
- You can bake the whole wings (which I prefer) or separate them prior to baking.
- If you want to sauce the wings, you can do a simple seasoning rub, then toss in sauce before the last 30 minutes of baking.
Nutritional values are based on one servingCalories: 301kcal
Fat: 20g
Saturated fat: 5g
Cholesterol: 94mg
Sodium: 1256mg
Potassium: 289mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 4g
Protein: 23g
Vitamin A: 1940%
Vitamin C: 0.8%
Calcium: 31%
Iron: 2.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
3 hours to bake tiny chicken wings?
Really delicious wings. Very time consuming but easy and everyone loved them.
I made this recipe a while ago, then forgot to save it! I’ve spent what feels like a million years looking for it again!
Best recipe, EVER! This technique is amazing, the rub is awesome. I wont lose this again.
I made these for game day yesterday, and they turned out SO well! Instead of the oven, I used our pellet smoker but with the same temperature settings. Crisp, moist and flavorful. I never would have thought the low temp would produce a crispy skin, but it did.
I know this may sound like a ridiculous question but how do you remove the little hairs from the wings. I made these but my son almost threw up when he saw the little hairs on the wings.
Burn the hair on the stove or with a lighter before seasoning
These look amazing! I love a great crispy wing! And thank you SO MUCH for linking to my Honey BBQ sauce too! I really appreciate it!
Definitely will try because they look amazing. We love dry rub as well. Where did you get the wings? I hardly ever see them sold whole but would love them that way. I’m a Pittsburgher too so I’ll be able to get there. Thanks so much!
I can smash a chicken wing! LOL!. Love cayenne and paprika so going to give this a go!
This is such a delicious recipe. The wings are so tender yet the skin has the perfect crisp. I’ve used this recipe for bone in skin on thighs and liked them as well, if not more, than on wings. This recipe is on regular rotation!
Would doing a couple of trays of the wings in top and bottom ‘thirds’ of the oven be ok? Maybe switch once or twice?
Could you also do the first two temperature portions of the recipe be done earlier in the day then finishing them off around game time?
I am from India.l follow your recipes and find them amazing.wanted to ask you if you have tried plain yogurt in the marinade lt . makes it easy to apply on the chicken.do let me know your opinion.regards
Michelle- I have done the wings and they are awesome. But I have family that do not eat chicken “on the bone”. 🙄🙂
Can this recipe be done with bones less chicken tenders? I don’t want to overcook them.
Thanks!
Not Michelle, but you could make this with chicken tenders. Bake at 350˚ for about 25 minutes. If using chicken breasts, bake for about 30 minutes.
Do you use frozen chicken ? Do you defrost them first?
Thanks!
Hi Linda, No I use fresh chicken wings. If you have frozen wings, then you should thaw them before proceeding with the recipe. Enjoy!
Made these for the Steeler game today! You were right about them being so tender. WAY better than anything fried.
I followed your recipe exactly, but tried it on the convection setting. I had to crisp them up under the broiler for a minute or two. Do you think the convection oven makes them less crispy?
I used your rub for half and something called DIzzy Dust for the other. I think I prefer your recipe. Our store didn’t have the whole wings, so I had to use the winglets. Next time I’ll preorder some whole wings. Thanks for an awesome recipe!!
Hi Jann, So thrilled that you loved the wings!! I’m honestly not sure if the convection could have made them less crispy, I’ve never tried making them on convection.
If not on the grill, this is the only way I make wings now. No exception. They’re better and healthier than fried. This is the only way to make wings in the house.
I have a hard time finding chicken wings at the store, the small package I did find was $7.89 a pound. What is going on??? Anyway my option was drum sticks for about a fourth the cost. They turned out great.
My supermarket had air chilled wingettes on sale so I just made these. I used the seasonings as written with the addition of about a teaspoon of McCormick’s pork rub which I love. Baked as written. These are the best wings ever!! Thought I’d miss some sort of sauce, but no. Thanks for the recipe!