These crispy, smoky wings are coated with the most flavorful blend of spices that will bring you all the joy of hot wings without the sticky mess!
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There are a lot of opinions out there regarding dry rub vs wet wings, but I’m decidedly on the dry rub side. These wings are smoky, sweet, and just a little bit spicy and in my opinion - PERFECT! For the best bite, try them with my Buttermilk Ranch Dressing!
I like these wings just the way they are, but as with all my spicier recipes, there is always wiggle room in how much, in this case, cayenne or chili powder you use. I wouldn’t mess with the chipotle powder level though, because that would affect the smokiness, and that’s crazy delicious here. Let’s get started!
Looking for more easy sheet pan recipes?
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📖 Recipe
Sweet and Smoky Dry Rub Wings
Ingredients
Dry Rub Ingredients
- 1 tablespoon chipotle powder
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 2 tablespoon packed brown sugar (light or dark)
- ½ tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried mustard
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground thyme
Other Pretty Important Ingredients
- 4 lb chicken wings (flats and drums. You can freeze the wing tips and use them in making chicken stock another day!)
- Canola or Vegetable oil, for giving the dry rub something to cling to
Instructions
- Preheat oven to 425° Cover 2 large sheet pans completely with aluminum foil. Place a cooling rack in the sheet pans, spray the racks, and lay your chicken wing pieces in nice rows, leaving a little space between each piece. Sprinkle the wings with salt and pepper (even though we will be putting our dry rub on them, we season all layers of our food!) and brush both sides of each wing with the oil.
- Combine all the dry rub ingredients in a bowl and whisk until completely mixed. Sprinkle a generous amount of the dry rub on both sides of the wings. You can use your fingers to do this, or I had this old Parmesan cheese shaker that I poured the rub into and used that. I’ve even saved old spice jars with shaker lids and used them to sprinkle on the rub. Do whatever makes it easier for you, just don’t be skimpy with the rub. Get it on there!
- Bake at 425° for 20 minutes, then turn the wings over. If you want to sprinkle on some more rub at this time, go for it! I sure did! Bake for another 20 minutes or until the wings are crispy and nicely caramelized. Serve with my delicious Ranch Dressing and (maybe) some carrots and celery. Share with a friend or two, if they are wing worthy. Your decision.
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Dwight Barnhart says
Your Sweet n Smoky wing recipe is making me salivate. Going to try it. But before I do, I just wanted to know if you brine your wings first. If so, would you share it?
Cynthia Christensen says
I do not brine my wings first. My experience is that chicken wings are too small to really benefit from brining before the skin becomes too soggy to ever dry out. Then you never get crispiness. But that might not be your preference, and that’s OK. I hope you’ll try my wing rub!
Charles Christensen says
I’ve tried wings from coast to coast and I’m tellin’ you this epic dry rub will Knock your socks off . This rub is insanely flavorful.
Cynthia says
Thanks honey 🙄 but I think you’re biased. But you’re right, socks WILL fly!