My dry rub chicken wings are a crowd favorite made with four ingredients plus a glaze. Everyone will love this appetizer – trust me. As a gluten-free gal, I love this dietary-friendly recipe that doesn’t skimp on taste or crispy texture.
These are perfect for making a big batch for a gathering or for meal prepping. I adore how quick and easy this recipe is. You can totally double this recipe for a bigger batch.
Plus, my dry rub chicken wings are dairy-free!
If you love this recipe, you’re going to want to dip into my bank of 20 weeknight chicken recipes. Try my gluten-free orange chicken, and this recipe for my 4-ingredient Buffalo chicken sweet potato.
WHY YOU’LL LOVE THIS GLUTEN-FREE RECIPE
- Loaded with the sweet, savory, and smoky flavors that I crave.
- These just scream game night/ game day. Golden and delicious, watch these dry rub chicken wings disappear!
- Let me start with how excited I get about ONE-PAN meals like this. Low mess, few dishes – this just rocks my world. Line a baking sheet with parchment paper for easy clean up.
- It takes a little while, but it’s hands-off. Think “set it and forget it kind of recipe”!
INGREDIENTS AND SUBSTITUTIONS
- Chicken wings: Use fresh or thawed wingettes and/or drumettes for the best texture. Pat them dry thoroughly with paper towels to get the crispiest result. If you’re using frozen wings, make sure they’re completely thawed before coating and baking. Don’t put frozen wings in the oven.
- Baking powder: This helps draw out moisture from the skin, making it golden and crunchy when baked or air-fried. Make sure to use aluminum-free baking powder to avoid any weird flavors.
- Lemon pepper seasoning: You can use more or less, depending on what you like.
- Garlic seasoning: Gives the dry rub chicken wings their savory, umami-rich depth. Garlic powder or granulated garlic both work well.
- Salt and pepper: Don’t skip the S&P!
- Honey (optional glaze): Helps create a slight caramelization when brushed on hot wings.
- Lemon juice (optional glaze): I recommend using freshly squeezed lemon juice if you can.
DIRECTIONS (STEP BY STEP)
First, get your oven nice and hot by preheating it to 425. Next, prepare your chicken wings by drying them with a paper towel – pat them lightly to remove any excess liquid. Add them to a large bowl.
Coat the chicken in baking powder and lemon pepper seasoning. They should be seasoned well all over. Line them up on a parchment-lined baking sheet.
Bake them for 30-40 minutes.
Make the glaze by combining the honey, lemon juice, salt and pepper. Remove from the oven and brush with lemon honey mixture. Serve your dry rub chicken wings hot out the oven!
EXPERT TIPS & TRICKS
- Don’t overcrowd: Whether baking or air-frying, space out the wings so they cook evenly and get crispy instead of steaming.
- Double seasoning method: For extra flavor, season before cooking and again right after while the wings are hot to help the seasonings stick.
- Perfectly balanced glaze: If using the honey-lemon glaze, warm the honey slightly before mixing with lemon juice for a smoother consistency. Brush it on just before serving to keep the wings crisp.
- Air fryer hack: For ultra-crispy dry rub chicken wings, air fry at a lower temperature first to render the fat, then crank up the heat for the final crisping stage.
- Let them rest: Settle the juices and keep them from drying out.
- Flip them halfway through baking – to cook them completely.
HOW TO SERVE THESE DRY RUB CHICKEN WINGS
Build a platter with other crunchy bits like cucumber, celery, carrot sticks, crackers, and your favorite dips. You can also serve with fries or a side salad for a complete meal.
Creamy Ranch or blue cheese is always great – I used Ranch here with my dry rub chicken wings. To keep the platter gluten-free, check the ingredients on your dips and crackers.
HOW DO I STORE DRY RUB CHICKEN WINGS
Uncooked wings: Store seasoned, uncooked wings in an airtight container or zip-top bag in the refrigerator for up to 24 hours. To save time, I like to prepare them and then freeze them on a baking sheet until solid. After that, I transfer to a freezer-safe bag for up to 3 months.
Cooked wings: Let your dry rub chicken wings cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
REHEATING LEFTOVERS
To keep them lovely and crisp, reheat them in an oven or air fryer at 375°F until hot and crispy.
OTHER VARIATIONS
- Spicy Buffalo: Toss the wings in a mix of melted butter and hot sauce.
- Garlic parmesan: Coat with melted butter, minced garlic, and grated Parmesan after cooking.
- Honey sriracha: Mix honey and sriracha for a perfect balance of heat and sweetness.
- BBQ glaze: Brush with your favorite BBQ sauce.
- Cajun spice: Swap the lemon pepper for Cajun seasoning for a more fiery version of these dry rub chicken wings.
- Teriyaki glaze: Drizzle with a mix of soy sauce, honey, ginger, and garlic.
CAN YOU USE AN AIR FRYER?
Yup! These dry rub chicken wings can be made in the air fryer instead of the oven.
ARE CHICKEN WINGS GLUTEN FREE?
Chicken wings can be gluten-free, but not always. Dry rubs are typically safe, but some restaurants use flour instead of baking powder. Always ask before ordering. They’re easy to make gluten-free at home—just like this recipe!
WHAT CAN I DO WITH EXTRA DRY RUB?
Use it on other cuts of chicken, steak, or fish.
MY CHICKEN WINGS LOOK DRY. WHAT SHOULD I DO?
Spray with cooking oil if they look too dry.
LOOKING FOR MORE GLUTEN FREE CHICKEN RECIPES?
Dry Rub Chicken Wings (Gluten Free)
Ingredients
- 1 lb chicken wings
- 2 tbsp baking powder
- 3-4 tbsp lemon pepper seasoning
- 1 tbsp garlic seasoning
- Salt + pepper to taste
Optional glaze
- 3 tbsp honey
- 1/2 lemon squeezed
Instructions
- Preheat oven to 425.
- Pat the chicken wings dry with a paper towel.
- Add them to a bowl and cover in baking powder and lemon pepper seasoning.
- Make sure wings are evenly seasoned and add to a parchment lined baking sheet.
- Add to the oven and bake for 30-40 minutes.
- In a small bowl, mix together the glaze (optional) honey, lemon juice, salt and pepper.
- Remove from the oven and brush with lemon honey mixture.
- Serve and enjoy!
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