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Bobby Flay’s Dry Rub Chicken Wings

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These Bobby Flay’s Dry Rub Chicken Wings are crispy, juicy, and loaded with bold smoky flavor—without the need for sauce or frying. Coated in a perfect blend of spices like garlic, smoked paprika, cumin, and chili powder, these oven-baked wings are a game day favorite. Easy to make, naturally gluten-free, and ready in under an hour, they’re sure to be a hit every time.

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)

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray lightly with oil.
  2. Pat chicken wings dry with paper towels.
  3. In a large bowl, toss wings with baking powder. Add garlic powder, onion powder, paprika, cumin, chili powder, salt, pepper, and cayenne (if using). Toss to coat evenly.
  4. Arrange wings on the wire rack in a single layer, spaced apart.
  5. Bake for 45–50 minutes, flipping halfway through, until crispy and golden.
  6. Let rest a few minutes, then serve hot with dipping sauces or as-is.

Notes

  • Aluminum-free baking powder is best to avoid a metallic aftertaste.
  • Air fry at 400°F for 20–25 minutes as an alternative.
  • Add lemon pepper or chipotle powder for variations in flavor.
  • Toss in hot sauce or BBQ sauce after baking for a saucy version.
  • Serve with ranch or blue cheese, celery, and carrot sticks.

Nutrition

Find it online: https://cookedbymaya.com/bobby-flays-dry-rub-chicken-wings/