Ingredients
Scale
- 1 pound chicken wing portions
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare Your Setup. Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil or parchment paper, then place a wire baking rack on top. This setup is crucial for getting crispy wings because it allows air to circulate around the wings and prevents them from sitting in their own juices.
- Dry the Wings. Pat the chicken wings completely dry with paper towels. This step is essential for achieving crispy skin. Any moisture on the surface will create steam during baking, which prevents the skin from crisping properly.
- Oil the Wings. Place the dried wings in a large bowl and drizzle with olive oil. Toss them well to ensure every wing is lightly coated. The oil helps the seasoning stick and promotes browning.
- Mix the Dry Rub. In a small bowl, combine the brown sugar, garlic powder, onion powder, ground mustard, paprika, salt, chili powder, and red pepper flakes (if using). Stir until evenly mixed.
- Season the Wings. Sprinkle the spice mixture over the oiled wings and toss thoroughly to coat each wing evenly. Make sure to get seasoning on all surfaces for maximum flavor.
- Arrange on Rack. Place the seasoned wings on the wire rack with the skin side facing up. Leave space between each wing to allow proper air circulation. Don’t overcrowd the pan.
- First Bake. Bake for 20 minutes without opening the oven door. This initial cooking period starts the crisping process and begins cooking the meat through.
- Flip and Finish. After 20 minutes, carefully flip each wing over using tongs. Bake for an additional 15 minutes until the wings are golden brown and crispy.
- Rest and Serve. Let the wings rest for 2-3 minutes before serving. This allows the juices to redistribute and makes them easier to handle.
Notes
- Don’t skip the wire rack – it’s essential for crispy results by allowing air circulation
- Pat wings completely dry – moisture is the enemy of crispy skin
- Don’t overcrowd – leave space between wings for proper air flow
- Use a meat thermometer – wings should reach 165°F internal temperature
- Let them rest – a few minutes of resting time helps the juices redistribute
- Preheat properly – make sure your oven is fully preheated before adding the wings
- Flip carefully – use tongs to avoid tearing the skin
- Adjust spice levels – add more or less red pepper flakes based on your heat preference
- Room temperature start – let wings come to room temperature for 15 minutes before cooking for more even results
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 wings
- Calories: 290 kcal
- Sugar: 0 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 95 mg