I don’t make baked chicken wings very often because most of my family prefers breasts or drumsticks. Recently I picked up a fresh pack of whole wings from the grocery store and baked them for the oven I use — about 30–35 minutes at 450°F — and they disappeared in minutes. The wings were well seasoned and cooked perfectly, with a crisp brown exterior and juicy meat inside. If you enjoy chicken wings, give this simple method a try.
The seasoning that made these wings a hit is a versatile dry rub I keep on hand. It works well on other meats too — try it on turkey or steak. The rub includes garlic powder, Italian seasoning, smoked paprika, lemon pepper, and salt. I skip extra black pepper because the lemon pepper adds a peppery kick. I mix a batch and store it in a jar so I can quickly season proteins whenever I want a fast, flavorful meal.
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Dry Rub
Baked Whole Chicken Wings
3.8 from 35 votes
3
servings
10
minutes
35
minutes
Ingredients
- For the Dry Rub:
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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1 teaspoon smoked paprika
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1 teaspoon lemon pepper seasoning
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1/2 teaspoon salt
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1 tablespoon olive oil
- For the Chicken:
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6 whole chicken wings, washed and patted dry
Directions
- Preheat the oven to 450°F and line a sheet pan with foil.
- Combine the dry rub ingredients: garlic powder, Italian seasoning, smoked paprika, lemon pepper, and salt.
- Pat the wings very dry with paper towels. Place them in a large bowl, drizzle with olive oil, then toss with the dry rub until evenly coated.
- Arrange the wings on the prepared sheet pan with space between each one so air can circulate. Bake for 30–35 minutes, or until the skin is browned and the internal temperature reaches 165°F.
- Remove from the oven and let the wings rest for about 10 minutes before serving. If you prefer sauced wings, toss them with your favorite sauce and return to the oven for a few minutes to set the glaze.
When preparing wings, drying them thoroughly is key to achieving a crisp, brown exterior rather than steaming in the oven. Use paper towels to squeeze out as much moisture as possible. Toss the wings with the dry rub and a little olive oil so the spices adhere and help the skin crisp during baking.
This dry rub is adaptable for any cut of chicken — whole bird, legs, thighs, breasts, or wings. Garlic powder and smoked paprika add depth and warmth, while lemon pepper and salt brighten the flavor. Italian seasoning rounds it out with familiar herb notes, creating a balanced, flavorful coating that stands well on its own or pairs nicely with a finishing sauce.
Arrange the wings with some space on the pan so they can brown evenly. Bake at 450°F for about 30–35 minutes until the skin is nicely browned and the interior is juicy. I didn’t add a sauce because the dry rub provided plenty of flavor, but if you prefer saucy wings, dip or toss them in your preferred sauce and return them to the oven briefly to set the coating. Let the wings rest for 10 minutes before serving. I hope this becomes one of your go-to wing recipes — enjoy!