Spicy Dry Rub Chicken Wings – Oven Baked Recipe

Name: Spicy Dry Rub Chicken Wings – Oven Baked
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 7 people
Ingredients: 2 pounds chicken wings (about 20 wingettes & drumettes); 1 tablespoon olive oil; 1 tablespoon chili powder; 1 tablespoon sweet smoked paprika; 1 1/2 teaspoons ground cumin; 1 teaspoon ground cayenne pepper (more for hotter wings); 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons black pepper

By Lisa MarcAurele on January 16, 201575 Comments

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Additional Info

Net Carbs: 1 g | % Carbs: 2.3 % | % Protein: 30.1 % | % Fat: 67.6 %

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Tired of wings drenched it hot sauce? This recipe for spicy dry rub chicken wings uses a seasoned blend of ground dried peppers instead.

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I really like hot Buffalo wings and dry chicken wing rubs as long as there is no traditional breading, they are super low in carbs.

I prefer to bake wings rather than fry them as I try to stay away from deep fried foods.

It’s really easy to cook chicken wings in the oven. For this recipe, I wanted to try a dry rub spice on the wings instead of the regular hot sauce.

I experimented with a couple different blends and decided on this moderately hot version even though I am a fan of the hotter spice mix.

My initial batch of dry rub chicken wings was pretty hot and spicy so I toned down the cayenne pepper so the other members of my family would eat them.

How to make oven baked dry rub chicken wings

I don’t like disjointing chicken wings so I buy them already separated into the wingette and drumette pieces if available.

Otherwise, you have to twist each joint area and then cut through with a sharp knife to separate the whole wing into three smaller pieces.

You can use whole chicken wings if you prefer like in the Easy Baked Teriyaki Wings recipe. But I like to separate them at the joints because it’s easier to eat that way.

The tip of the chicken wing is usually discarded, leaving the drumette and wingette for these dry rub chicken wings.

Although some folks do eat them, the wing tip is best saved for making chicken stock.

As with my baked coconut flour chicken tenders, I use a regular baking rack to lift the chicken pieces off the pan. This allows them to crisp up in the oven.

I’ve found that putting the pieces directly on the pan can cause sticking as well as some softness.

I also turn the broiler on for the last ten minutes of baking which helps to crisp the outside of each piece.

It is best to spray the rack with a cooking oil unless you have one that is non-stick.

But I find that it’s usually not a problem if a little bit of the chicken sticks to the rack as it usually comes right off.

For even browning, you’ll also want to make sure you flip the wings in the middle of the baking time.

For the chicken wing seasoning, I used spices that I normally have in the pantry to make the recipe simple.

You may want to add ground Chipotle pepper powder, but since I didn’t have that, I used chili powder instead.

I thought it might give the wings a Mexican flavor, but it didn’t. The smoked paprika adds a little sweet pepper taste and the cayenne provides the heat.

For a milder spice, use less cayenne or use more if you like it hotter. Feel free to adjust the spicy chicken wings blend to suit your own taste.

Most of my family doesn’t like spicy wings so I have to cut back on the hotter spices when making the recipe to share with them. Otherwise, these wings would be as hot as fire.

Spicy Dry Rub Chicken Wings – Oven Baked Recipe

Not only are these wings easy and delicious, they are also Whole30 and paleo friendly. My family loves them and I love how quick they are to prepare.

They make a wonderful appetizer for hanging out with friends on game day. I’ve also made them for outdoor parties as they are a fantastic finger food.

For other easy bake appetizers, check out how I make boneless pork ribs in the oven and how to make salt and vinegar wings.

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4.72 from 21 votes

Spicy Dry Rub Chicken Wings – Oven Baked

Tired of wings drenched it hot sauce? This recipe for dry rub hot wings uses a seasoned blend of dry ground peppers which can be made as hot as you like.

Course Appetizer

Cuisine American

Keyword baked chicken wings

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings people

Calories 186kcal

Author Lisa MarcAurele

Ingredients

2 pounds chicken wings about 20 wingettes & drumettes
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon sweet smoked paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground cayenne pepper more for hotter wings
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper

US Customary – Metric

Instructions

Dry wing pieces with paper towels to remove excess liquid.
Place wings in a large bowl and rub olive oil evenly into each piece.
Combine all seasonings in a bowl.
Sprinkle half of the season mix onto the chicken wings and rub in. Flip wings and sprinkle remaining half onto wings and rub in.
Place rack over shallow baking pan with sides (line pan with foil for easy cleanup). Place seasoned wings on rack.
Bake at 350 degrees °F for 20 minutes, flip each wing, then bake for an additional 10 minutes.
Turn oven broiler on low and broil for another 10 minutes.
Remove from oven. Serve with celery and blue cheese dressing if desired.

Notes

For crispier wings, the chicken wings can be steamed for about 30 minutes then cooled and dried in the fridge before using. Steaming renders off some of the fat which will result in crispier wings.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Additional Info

Net Carbs: 1 g | % Carbs: 2.3 % | % Protein: 30.1 % | % Fat: 67.6 %

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Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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DISCLAIMER: I am not a medical or nutrition specialist. Consult with your doctor before making any dietary changes to ensure it's right for you. The nutritional data for recipes on this site are calculated using a standard food database and should not be relied on without verifying against another calculation. The total carbohydrate count does not include erythritol if used in the recipe as it's been shown not to impact my own blood sugar levels. While I do my best to supply accurate information on this site, errors and omissions may occur. I do not accept any liability, direct or indirect, for any loss or damage which may directly or indirectly result from any advice, opinion, information, representation or omission whether negligent or otherwise, contained on this site. You are solely responsible for the actions you take in reliance on the content on, or accessed, through this site.

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