Dry Rub Wings with White BBQ Sauce

Dry Rub Wings with White BBQ Sauce

These oven-baked chicken wings are coated in a smoky, savory dry rub and baked until crispy, then served with a tangy, creamy White BBQ Sauce on the side. Perfect for game day, parties, or an easy weeknight dinner.

Course Appetizer

Cuisine American, Southern

Keyword Chicken Wings, dry rub wings, game day food, oven baked wings, party appetizers, southern flavors,, white BBQ sauce

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 706kcal

Equipment

Rimmed baking sheet
Wire rack
Mixing Bowls
Whisk
Tongs
Paper towels
Instant-read meat thermometer

Ingredients

For the Wings

2 pounds chicken wings split and tips removed
1 tablespoon light brown sugar packed
1 tablespoon smoked paprika
½ tablespoon ground thyme
½ tablespoon dried oregano
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon ground black pepper

For the White BBQ Sauce

1 cup mayonnaise
3 tablespoons distilled white vinegar
2 tablespoons granulated sugar
1 tablespoon horseradish sauce
1 teaspoon lemon juice
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Instructions

Preheat the oven to 425°F. Place a wire rack inside a rimmed baking sheet and lightly spray with nonstick cooking spray.
In a medium bowl, whisk together all the White BBQ Sauce ingredients until smooth. Cover and refrigerate until ready to serve.
In a small bowl, combine all the dry rub ingredients, breaking up any clumps.
Pat the chicken wings completely dry with paper towels. Transfer to a large bowl and toss with the dry rub until evenly coated.
Arrange the wings in a single layer on the prepared wire rack, leaving space between each wing. Let rest at room temperature for 10–15 minutes.
Bake for 20 minutes, flip the wings, then bake for an additional 22–25 minutes, or until the wings reach an internal temperature of 165°F and are golden and crisp.
Serve hot with the White BBQ Sauce on the side.

Notes

For extra crispy wings, make sure the wings are very dry before seasoning.
The White BBQ Sauce can be made up to 3 days in advance and stored in the refrigerator.
Adjust the cayenne pepper to control the heat level of the sauce.
Letting the wings rest before baking helps the dry rub adhere better and promotes crispier skin.

Nutrition