Name: Dry Rubbed Baked Chicken Wings
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 lbs chicken wing portions; 1 tbsp baking powder; 1 tsp seasoned salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp chili powder; 1 tsp hot paprika (or cayenne for more heat); 1/2 tsp black pepper; 1/2 cup sour cream; 1/4 cup mayonnaise; 1/4 tsp onion powder (for dip); 1/4 tsp garlic powder (for dip); 1/4 tsp seasoned salt (for dip); 1/4 cup crumbled blue cheese; 1 tbsp fresh parsley, chopped

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These dry rubbed baked chicken wings are crispy, full of bold flavor, and paired with a creamy blue cheese ranch dip that takes them over the top. I bake them instead of frying, which keeps them lighter while still giving me that satisfying crunch. Perfect for game day, gatherings, or just when I want a savory snack that feels indulgent without the mess of deep frying.

Dry Rubbed Baked Chicken Wings

Why You’ll Love This Recipe

I like that this recipe makes the skin shatteringly crisp without any oil splatters or fryer cleanup. The dry rub adds a smoky, slightly spicy kick, and I can adjust the heat to my liking. Baking means my kitchen smells amazing, and I can multitask while the wings cook. The blue cheese ranch dip is creamy and tangy, the ideal partner for the seasoned wings—and it’s just as good with fresh veggies or chips.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken wing portions
Baking powder
Seasoned salt
Garlic powder
Onion powder
Chili powder
Hot paprika (or cayenne for more heat)
Black pepper
Sour cream
Mayonnaise
Onion powder (for dip)
Garlic powder (for dip)
Seasoned salt (for dip)
Crumbled blue cheese
Fresh parsley

Directions

I start by preheating my oven to 250°F and setting a baking rack inside a sheet pan.
In a bowl, I mix baking powder with seasoned salt, garlic powder, onion powder, chili powder, hot paprika, and black pepper.
I toss the wings in this mixture until each one is coated evenly.
I arrange the wings skin-side up on the rack and bake them for 45 minutes.
I take them out, turn the oven up to 425°F, flip the wings skin-side down, and bake for 20 minutes.
I flip them again so the skin is facing up and bake for another 20–30 minutes until they’re golden and crispy.
While the wings bake, I stir together sour cream, mayonnaise, onion powder, garlic powder, seasoned salt, crumbled blue cheese, and parsley for the dip. I taste and adjust seasoning as needed.
I serve the wings hot with the dip and plenty of fresh veggies.

Servings and timing

This recipe serves about 4 people (3 wing portions each) and takes around 1 hour 30 minutes total—15 minutes of prep and 1 hour 15 minutes of baking.

Variations

I sometimes swap the blue cheese in the dip for fresh dill to make a dill ranch. For extra spicy wings, I add more hot paprika or cayenne to the dry rub. The dry rub is also amazing on pork chops or grilled chicken breasts.

Storage/Reheating

I keep leftover wings in the fridge for up to 3 days. To reheat and keep the skin crisp, I bake them at 375°F for about 10 minutes. The blue cheese ranch stays fresh for up to 3 days in the fridge.

FAQs

How do I make the wings extra crispy?

I use baking powder in the rub—it helps draw moisture to the surface and creates a crunchier skin when baked.

Can I make these wings ahead of time?

Yes, I can coat them in the dry rub the night before and keep them in the fridge until baking.

What if I don’t like blue cheese?

I skip it and add dill or chives for a herby ranch instead.

Can I use whole wings instead of portions?

Yes, I just cut them into drummettes and flats, or bake them whole, adjusting the cooking time slightly.

Can I double the recipe?

Absolutely, I just make sure not to overcrowd the baking racks so the wings crisp up properly.

Conclusion

These dry rubbed baked chicken wings are proof that I can get big flavor and irresistible crunch without deep frying. The seasoning mix works beautifully on other proteins too, and the blue cheese ranch is a dip I find myself making for all sorts of snacks. Once I put these out, they disappear fast—always a good sign.