Name: Bobby Flay’s Dry Rub Chicken Wings
Prep time: 10 min
Cook time: PT-488375H55M22S
Total time: 1 h
Cuisine: American
Ingredients: 2 lbs chicken wings (drumettes and flats separated, tips discarded); 1 tablespoon baking powder (aluminum-free); 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper (optional); Cooking spray or oil (for wire rack)

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These Bobby Flay–inspired Dry Rub Chicken Wings are everything I love in a wing—crispy on the outside, juicy on the inside, and packed with layers of smoky, garlicky, spicy flavor. There’s no sauce to mess with, just a bold, balanced blend of spices that makes every bite addictive. I like serving them hot from the oven with a cold drink and dipping sauces on the side.

Why You’ll Love This Recipe

I love how this recipe gives me crispy wings without deep frying. The baking powder helps create that crave-worthy texture, while the dry rub infuses the wings with flavor all the way through. It’s easy to prep, even easier to cook, and always a hit—whether I’m making them for game day, a party, or just a wing night at home.

Ingredients

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

2 lbs chicken wings (drumettes and flats separated, tips discarded)
1 tablespoon baking powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for extra heat)
Cooking spray or oil (for the baking rack)

Directions

I preheat my oven to 425°F and place a wire rack on a baking sheet lined with foil. I spray the rack lightly with oil to keep the wings from sticking.
In a large bowl, I pat the wings dry with paper towels—this step is key for crispiness.
I toss the wings with baking powder first, then add all the spices and toss again until they’re fully coated.
I spread the wings out evenly on the wire rack, making sure they’re not touching.
I bake them for 45–50 minutes, flipping once halfway through, until they’re golden brown and crispy.
I let them rest for a few minutes, then serve hot with dipping sauces or as-is for full dry rub flavor.

Servings and timing

This recipe makes about 4 appetizer servings (or 2 if I’m really hungry). It takes around 10 minutes to prep and 45–50 minutes to bake, so they’re ready in about an hour.

Variations

Sometimes I switch up the spice mix depending on my mood—adding lemon pepper for brightness or chipotle powder for smoky heat. I’ve also tossed them in BBQ sauce or hot sauce after baking for a saucy version. And when I want to go big, I serve them with blue cheese or ranch and celery on the side, just like a restaurant.

Storage/Reheating

I store leftover wings in the fridge for up to 3 days. To reheat, I use a 375°F oven or air fryer to crisp them back up—about 5–8 minutes does the trick. The microwave works in a pinch, but I find it softens the skin.

FAQs

Do I need baking powder to make them crispy?

Yes, the baking powder helps dry out the skin while baking and gives the wings that perfect crunch. I make sure to use aluminum-free baking powder to avoid any aftertaste.

Can I air fry these wings?

Absolutely. I cook them in the air fryer at 400°F for 20–25 minutes, flipping halfway through, and they come out just as crispy—if not crispier.

Are these wings very spicy?

Not too spicy, but they have a little kick from the chili powder and cayenne. I adjust the cayenne if I want more or less heat.

Can I make these ahead of time?

Yes, I prep and season the wings ahead of time, then bake them just before serving. They’re best fresh out of the oven but still good reheated.

Do I have to use a rack to bake them?

I prefer using a rack so the heat circulates and the wings get crispy all around. If I don’t have one, I bake them directly on a foil-lined sheet and flip them a few extra times.

Conclusion

Bobby Flay’s Dry Rub Chicken Wings are bold, crispy, and full of flavor from the very first bite. I love how easy they are to make without the mess of frying, and how customizable they are depending on what spices I’m feeling. Whether it’s game day, wing night, or just a snack craving, these wings never let me down.