If you’re like me—craving bold, delicious flavors without spending hours in the kitchen—you’ll fall in love with these crispy outside and tender inside baked chicken wings, baking powder and corn starch in basic dry rub and good oven temperature setting and timing will get you there (refer to following recipes); simplicity is achieved by using the same basic dry rub for different irresistible flavors, and make basic dry rub in batch, label the dry rub bottle as in video will make the process even more simple and easy.
You can easily cook tons of them at the same time, and freeze them for busy days.
🛒 Ingredients
✨ Basic Dry Rub (for 2 lbs chicken wings)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp baking powder (aluminum-free)
- 2 tsp cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder (optional but recommended)
- 1 tsp smoked paprika (optional)
🔥 Flavor Variations
Basic
Just bake with the dry rub—crispy, savory perfection.
🧂 Black Pepper Flavor
After baking, sprinkle with 0.5–1 tsp freshly ground black pepper.
🍯 Sweet Honey Flavor
- 1/2 tsp oyster sauce (optional)
- 1 tbsp ketchup
- 3–4 tbsp honey (adjust to taste)
Brush sauce on during baking, after baking, or both for best flavor and shine.
🌿 Turmeric Flavor
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp sugar (optional, for flavor balance)
Mix spices into dry rub and bake as usual.
🔪 Equipment Needed
- Large mixing bowl
- Baking sheet
- Wire rack (for best crispiness)
- Oven
- Basting brush (for honey version)
- Storage containers for leftovers or freezing
👩🍳 Instructions
- Preheat oven to 425°F (218°C).
- Make a cut (but not cut through on each wing, so seasoning easy to get in, and quicker to cook),
pat wings dry with paper towels—this is key for crispiness.
- In a bowl, toss wings with the dry rub until evenly coated.
- Place wings on a wire rack over a baking sheet, skin side up.
- Bake for 35 minutes (or 30 minutes if using convection roast setting).
- Optional: Broil for 2–3 minutes per side until lightly charred.
- For flavor variants:
- Black Pepper: Sprinkle on after baking.
- Honey: Brush sauce during or after baking.
- Turmeric: Mix added spices into the dry rub before baking.
💡 Helpful Tips & Substitutions
- For convenience, pre-mix and bottle the dry rub—label it for easy use!
- Use aluminum-free baking powder since too much aluminum can be harmful to heath in a number of ways.
- No baking powder? Sub with extra cornstarch—still crispy, just a bit less crispy.
- Want spicier wings? Add cayenne or chili flakes to the rub.
- Cooking without a wire rack? One option is to use long thin stick to poke through wings and hang them across backing container (like shown in video)
🔁 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked wings for up to 2 months. Reheat at 375°F until hot and crispy.
- Reheat Tip: Microwaving is last resort, for best texture, use oven or air fryer instead.
❓ FAQs
Can I add other vegetables?
Sure! You can roast bell peppers, carrots, or broccoli alongside the wings, but keep them on a separate tray as they cook differently.
Do I need to marinate the wings?
Nope! The dry rub gives plenty of flavor.
Can I air fry these instead?
Absolutely! Air fry at 400°F for about 20–25 minutes, shaking halfway through.
🌟 Wrap-Up
This simple method of using a single dry rub base for multiple bold flavors makes dinner prep faster, easier, and way more fun. Whether you're feeding a crowd or stocking your freezer for busy weeknights, these baked chicken wings will keep everyone coming back for more!