Dry Rub Chicken Wings

Dry rub wings are my favorite. I can’t do buffalo wings – they give me the hiccups and I have no clue why. The key here is to bake the wings on a rack so that they fat drips off. They will crisp and darken – just be patient. Flip them every 10-12 minutes or so to evenly cook. Feel free to broil at the end to get even more color. They’re also a lot less messy to eat!!



  • 1 Pack Chicken Wings
  • 2 TBS Smoked Paprika (Big Difference between this and regular paprika)
  • 1 TBS Chili Powder
  • 1 TBS Cumin
  • 1 TBS Garlic Powder
  • 1 TSP Honey
  • 1 TBS Onion Powder
  • 1 TBS Salt
  • 1 TBS Pepper
  • 1 TBS Olive Oil
  • Don’t be afraid to be generous on the spices! 


  1. Rinse and pat chicken wings until complete dry (otherwise they won’t get crispy)
  2. Preheat oven to 400 degrees
  3. In a large mixing bowl, add all ingredients, and mix well
  4. Cook on a rack on a baking sheet (let the fat drip) for 40-45 minutes, serve


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