Dry Rub Baked Chicken Wings

Ingredients

• 680 gchicken wings, cut into wingettes and drumettes
• 30 mlolive oil
• 5 mlgarlic powder
• 5 mlonion powder
• 5 mlground cumin
• 10 mlsmoked paprika
• 15 mlcornflour
• 5 mlsalt, or to taste
• 5 mlblack pepper, or to taste
• 2.5 mlcayenne pepper

Instructions

1. 1

   Dry the wings

   Rinse the chicken wings, then pat them dry with kitchen paper.

2. 2

   Mix the seasoning

   Put the wings in a large bowl and add the paprika, garlic powder, cumin, cayenne, onion powder, salt, black pepper, cornflour and olive oil.

3. 3

   Coat the chicken

   Massage the seasoning into the wings so that all sides are covered.

4. 4

   Arrange on rack

   Set the wings on a wire rack positioned over a baking tray.

5. 5

   Bake both sides

   Bake the first side for 30 minutes in an oven preheated to 220°C (425°F). Turn the wings over and bake for a further 10 minutes.

6. 6

   Serve hot

   Enjoy the wings while they are hot.

What are dry rub chicken wings?

Chicken wings are served in many styles, with US bar-style Buffalo wings among the best-known versions. This recipe takes a different route: it uses a spice coating rather than a wet sauce or marinade.

Smoked paprika, cumin and cayenne give the rub its savoury, smoky warmth. Cornflour is included in the coating, while baking on a rack lets the oven heat reach the wings from underneath.

Nutrition and macros by portion

The nutrition label shows one serving as written: 184 calories, 13g protein, 3g carbs, 12g fat.

The chicken provides most of the protein, while the olive oil contributes much of the fat. The small amount of cornflour supplies most of the carbohydrate; serve the wings with vegetables or salad to add a fresh side to the plate.

Why the dry rub works

Spice balance: garlic and onion powder bring savoury flavour, while smoked paprika adds depth and cumin gives the mix an earthy note. Cayenne supplies the heat, so you can adjust it to suit your preference.

Cornflour: this small amount helps form a dry coating around the wings. Spread the seasoning evenly so each piece gets a similar layer.

Drying and coating the wings

Dry surface: pat the wings thoroughly with kitchen paper before adding the oil and spices. Excess water can make it harder for the coating to cling evenly.

Even coverage: use your hands or tongs to turn the pieces through the seasoning until all sides are coated. Take care to coat the folds and edges as well as the broad surfaces.

Using a rack

Rack position: set the wire rack over a baking tray to catch drips and keep the wings lifted above the tray. Leave a little space between pieces so they are not crowded.

Turning: bake for 30 minutes on the first side, then turn each wing and bake for another 10 minutes. The recipe gives these timings but does not specify a separate visual or temperature doneness cue.

Timing and heat

Oven temperature: heat the oven to 220°C (425°F) before the wings go in. A fully heated oven helps the cooking time stay consistent.

Plan for the stated 40 minutes of baking, plus time to prepare the wings and heat the oven. The total time listed for the recipe is 50 minutes.

What to serve alongside

Fresh sides: serve the hot wings with crunchy celery, carrot sticks or a simple green salad for a fresh contrast to the spice coating.

A more filling plate: add baked potatoes, rice or bread, and offer a cooling dip if you want to soften the cayenne's heat.

Recipe notes & tips

• Pat the wings dry before mixing them with the rub so the coating adheres well.
• Arrange the wings in a single layer with space around each piece.
• Use a tray beneath the rack to catch drips and make clean-up easier.
• Turn the wings carefully after the first 30 minutes so the coating stays on.
• Reduce the cayenne if you prefer a milder spice level.

Variations

• Milder rub: reduce or leave out the cayenne for less heat.
• Extra smoky flavour: add a little more smoked paprika and adjust the salt to taste.
• Herb note: mix in dried thyme or oregano for a more aromatic seasoning.
• Cooling dip: serve with a yoghurt-based dip alongside the hot wings.
• Fresh finish: add chopped parsley just before serving.

Common mistakes to avoid

• Wet wings: the seasoning may not cling evenly; pat them dry with kitchen paper first.
• Uneven coating: some pieces may taste under-seasoned; turn every wing through the rub thoroughly.
• Crowded rack: close-packed wings have less space around them; arrange them in a single layer.
• Skipping the turn: one side gets less time facing the oven; turn the wings after 30 minutes.
• Too much cayenne: the heat can overpower the other spices; start with less if you are unsure.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven until hot throughout; the skin may soften during storage.

Frequently asked questions