Bobby Flay Dry Rub Chicken Wings

This delicious Bobby Flay-inspired recipe is perfect for a quick, crowd-pleasing snack or appetizer. These crispy, flavorful chicken wings are coated in a smoky dry rub made from pantry staples and baked to perfection. Pair them with a creamy homemade ranch dressing for a winning combination that’s simple to make and bursting with bold, irresistible flavors.

Recipe Ingredients:

Dry Rub Baked Chicken Wings

• 2 lbs chicken wings or wings and drumsticks
• 2 tbsp olive oil or avocado oïl

Dry Rub

• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 9 spices make up this tasty dry rub
• 2 teaspoons onion powder
• 1 ½ teaspoons sea salt
• 1 teaspoon oregano
• 1 teaspoon cumin
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon chili powder

Ranch Dressing

• ¾ cup mayonnaise
• 2 tablespoons cashew milk
• 1 ½ teaspoons apple cider vinegar
• 1 tablespoon diced fresh chives
• 1 tablespoon chopped fresh dill
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

How To Make Dry Rub Chicken Wings?

1. Preheat the oven: Preheat your oven to 200°C / 400°F.
2. Mix the dry rub: Combine all the dry rub ingredients in a small bowl or jar and mix thoroughly.
3. Dry the chicken: Pat the chicken wings and drumsticks dry using paper towels to ensure crispiness.
4. Coat the chicken with oil: Place the chicken pieces in a large bowl and coat them evenly with the olive oil or avocado oil.
5. Add the dry rub: Sprinkle the dry rub mixture over the oiled chicken and toss to coat evenly.
6. Prepare the baking sheet: Line a baking tray with parchment paper and set a wire rack on top. Arrange the chicken pieces on the rack, leaving space between each piece.
7. Bake the chicken: Bake for 35–45 minutes, depending on the size of your wings and drumsticks. Turn halfway through for even crisping. The internal temperature should reach 74°C / 165°F when done.
8. Prepare the ranch dressing: In a bowl, whisk together the mayonnaise, cashew milk, and apple cider vinegar until smooth. Stir in the chives, dill, sea salt, black pepper, garlic powder, and onion powder. Chill in the fridge until ready to serve.
9. Serve and enjoy: Serve the crispy dry rub chicken wings with the cool ranch dressing on the side for dipping.

Recipe Tips:

• Dry the Chicken Thoroughly: Make sure to pat the chicken dry with paper towels before adding oil and seasoning. This step is key for crispy skin.
• Use a Wire Rack: Place the chicken on a wire rack over a lined baking tray. This lets air circulate around the pieces, ensuring even cooking and crispy edges.
• Don’t Skip the Oil: Toss the chicken in oil before adding the dry rub. It helps the spices stick and creates a delicious crust when baked.
• Flip Halfway Through Baking: Turn the chicken pieces over halfway through cooking to ensure even browning and crispiness on all sides.
• Check the Internal Temperature: Use a meat thermometer to ensure the chicken reaches 74°C / 165°F inside. This guarantees it’s safe to eat and perfectly juicy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chicken wings cool to room temperature first. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
• Freeze: Allow the wings to cool completely before freezing. Place them in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months. 
• Reheat: Place the wings on a microwave-safe plate and cover with a damp paper towel. Heat on medium power in 30-second intervals until warmed, though they may lose some crispiness.

Nutrition Facts

• Serving Size: 1 of 4 servings
• Calories: 532 kcal
• Total Fat: 43g
• Saturated Fat: 9g
• Cholesterol: 97mg
• Sodium: 123mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 32g

Check out More Recipes:

• Bobby Flay Buffalo Wings​
• Bobby Flay Deviled Eggs​
• Bobby Flay Guacamole Recipe​
• A Trio Of Bruschetta