Dry Rub Chicken Wings

These easy dry rub chicken wings are coated with Cajun-inspired spices and lightly misted with olive oil before being baked. Crispy on the outside, tender and juicy on the inside, and with a pleasant amount of spice, these chicken wings are great as a main dish or as an appetizer or finger food. 

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Cajun Dry Rub Chicken Wings

I love these Cajun dry rub chicken wings for a quick and easy dinner main or if I need an appetizer or finger food when friends are coming over. The dry rub is very flavourful and has a bit of spice to it but you can easily adjust the heat level.

Sprayed with a little oil and baked rather than deep-fried, these spiced chicken wings are a healthier alternative to fried chicken with a similar crispy finish. They are great with a side of honey mustard sauce, garlic yogurt, BBQ, cooling ranch, or blue cheese dressing to dip into.

👉 If you like this recipe, you might want to check out my honey soy baked chicken wings, sticky Portuguese chicken wings, smokey glazed chicken wings, Korean spicy chicken, or the Japanese chicken karaage .

What You Will Need

• Chicken wings: about 2 pounds or 1 kilo of chicken wing drummettes and split wings. You can also use skin-on, bone-in chicken thighs, chicken tenders, or drumsticks with the same Cajun chicken rub.
• Dry rub for wings: all-purpose or gluten-free flour, brown sugar (can be coconut sugar), cayenne pepper and chili powder (you can adjust the amount in the recipe to suit your heat preference), onion and garlic powder, dried oregano, salt and pepper. Other optional spices that I like are smoked paprika and cumin powder.
• Olive oil spray or liquid olive oil and a pastry brush

How To Make Dry Rub Chicken Wings

• Preheat the oven to 375 F | 190 C. Line a baking tray with parchment paper.
• Pat dry chicken wings with kitchen paper. Place chicken in a large bowl or a plate.
• In a small bowl, combine the flour, sugar and all the spices. Add on the chicken and coat each side well with the spices.
• Lay chicken in a single layer on the baking tray. Spray the chicken with olive oil or brush lightly using a pastry brush. Bake for 20 minutes then flip the chicken on the other side and bake for 10 minutes.
• Remove, garnish with parsley or green onion and serve.

Storing Cooked Chicken Wings

Store in the refrigerator in an airtight container for up to 5 days. Reheat in the oven on medium heat. Freeze for up to 1 month, defrost overnight in the refrigerator and reheat in the oven to get them crispy again.

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