Baked Dry Rub Chicken Wings


I’m on a low carb diet right now and I’m allowing myself to have wings once a week.  I love our authentic (we are from Buffalo) Buffalo Wing Recipe, but I didn’t have any hot sauce so I had to “WING” it.  In other words, use what I have.  In addition…I am tired of clogging my arteries with butter, it scares me, so I opted for olive oil.  But you’re saying, “Wait a minute.  Aren’t these supposed to be ‘BAKED DRY RUB CHICKEN WINGS’?  Why the need for oil?”  Why yes, they are, but the oil helps keep the dry rub on the wings.  It also adds excellent flavor/texture.

I should also mention that my Dad suggested adding the vinegar and he has been baking wings for years and years.  He was so right.  The flavor the olive oil, vinegar, and spices add to these better for you baked wings is amazing.  I had everyone chowing these wings down immediately saying “Ohhh, man these are good”.

Lastly, you will not find exact measurements of the spices below because you have to get them where you want them, and everyone is different.  I suggested a starting point, and then you can adjust according to your pallet, or your person.  For example, for my teen I skipped the red pepper.  For my husband, I added a ton of red pepper.

Oh wait…here’s my last thing.  Don’t be afraid.  You can’t screw these up.  Have fun with it.


These Baked Dry Rub Chicken Wings are so good, and I had everything I needed. I'm making more tonight! The chef is from Buffalo so she knows her wings.

This delicious wing recipe is easy with no mess! The chef is from Buffalo so she knows her wings.

Baked Dry Rub Chicken Wings

Prep Time:

Cook Time:

Baked Dry Rub Chicken Wings


  • 1 large bag of frozen chicken wings (keep frozen)
  • garlic red wine flavored vinegar (plain white or red will due)
  • olive oil
  • Lawry's seasoned salt
  • paprika
  • garlic powder
  • red pepper (use sparingly)
  • salt & pepper


Bake wings in 400 degree oven on a foil lined cookie sheet for 45-60 minutes depending on how crispy you like them. I baked mine for 1 hour. When wings are finished baking, use tongs to drain them on a paper towel. While they are still hot (or warm), add all the wings to a glass bowl that has a secure cover. Drizzle olive oil over wings (approx.1 tablespoon). Shake vinegar over wings (approx 1 tablespoon). Sprinkle the remaining spices over wings to taste. The more you use, the stronger they will be. Cover bowl and shake the wings up well. Open it up, try one and see if you want more spices. Adjust it to your taste. If you want to crisp them up in the oven again after shaking, that is great, too! Serve hot, room temperature, or cold with a side of bleu cheese & celery.

Here’s the Buffalo Wing Recipe, too!

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7 Responses

  1. Cindy says:

    These sound great. Love smoked Paprika


  2. […] few of the recipes I made while on vacation: Chicken Loretta, Dry Rub Wings, & Bean […]

  3. Terry says:

    I’ll make these when we have the crowd come to the beach. The simplest recipe can turn out to be the best.

  4. Bette says:

    Hi Julie:
    These wings sound wonderful. I have made them before, but the other recipe didn’t say to bake them first and then add the coating, so I will try your way. I will make 1/2 hot for my husband Joe.
    Joe has painted you a picture of your sunset. When he finishes it I will email it to you.
    Have a wonderful 4th family holiday.
    Cheers, Bette

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