These Dry-Rubbed Sweet and Spicy BBQ Wings are incredible — smoky, sweet and with a touch of heat. They’re perfect for game day, a crowd-pleasing appetizer, or a flavorful snack. Best part: they take only about 10 minutes of active prep and require minimal effort for maximum taste.
After much testing (and many wings sampled), this recipe delivers crispy, well-seasoned wings with a delicious dry rub. If you like dipping, serve them with ranch, blue cheese, BBQ or hot sauce, and garnish with celery and carrot sticks.
I was pescatarian for over four years and always missed bone-in wings. Now I’m diving into wing recipes, and this one is among the first I’m sharing. If you prefer a milder or “naked” wing you can check my other oven-baked wing recipe on the site. These dry-rubbed wings are a great option when you want bold flavor with minimal fuss.
How to Make These Dry-Rubbed Sweet and Spicy BBQ Wings:
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl combine all the dry ingredients to make the rub. Toss each wing individually in the mixture until well coated.
- Shake off any excess flour and arrange the wings on a baking sheet lined with parchment paper. Avoid crowding the pan — use two sheets if needed.
- Dot the wings with small pieces of butter, distributing them evenly across the baking sheet.
- Bake on the top rack for 30 minutes, then flip the wings so the other side browns.
- Bake an additional 15 minutes until the wings are crisp and cooked through.
- Remove from the oven and let rest for 5 minutes before serving.
Dry-Rubbed Sweet and Spicy BBQ Wings — Tips & Tricks
- Heat level: on a 1–5 scale this lands around a 2–3 for my palate. I enjoy spice, so reduce cayenne and chili flakes if you prefer milder wings.
- If you don’t have parchment paper, use foil lightly sprayed with nonstick oil to prevent sticking.
- Substitute coconut sugar for brown sugar if that’s what you have on hand.
- These wings pair well with ranch, blue cheese, BBQ or hot sauce. Serve with celery and carrot sticks, or alongside sweet potato, waffle, or regular fries.
- Leftovers: cool completely, store in an airtight container and refrigerate for 3–4 days. Reheat in the oven to restore crispness.
Other appetizer recipes you’ll love—
Crispy Oven-Baked Chicken Wings
Margherita Pizza Bites
Chunky Spicy Guacamole
Salsa Verde and Chips
Hot Honey Prosciutto Pizza Bites
Caprese Salad with Homemade Balsamic Glaze
If you make these Dry-Rubbed Sweet and Spicy BBQ Wings, tag me on Instagram — I love seeing your recreations!
How to Make Dry-Rubbed Sweet and Spicy BBQ Wings
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Ingredients
- 1/3 c all-purpose flour
- ¼ c and 2 tbsp brown sugar or coconut sugar
- 5 tbsp smoked paprika
- 1 tbsp chili flakes
- 5 tsp cayenne
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 2½ tsp salt
- 3 tbsp butter
- About 20 chicken wings
Instructions
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Preheat the oven to 425 degrees.
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Combine all the dry ingredients in a large mixing bowl, then individually toss and coat each chicken wing in the dry rub.
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Shake off any excess flour from the wings, then lay them on a baking sheet lined with parchment paper. Make sure not to crowd the baking sheet – use 2 baking sheets if needed.
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Place small chunks of butter in between the wings until all the butter is evenly dispersed throughout the baking sheet.
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Bake for 30 minutes on the top rack, then flip the wings so that they brown on the opposite side as well.
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Pop them back into the oven for an additional 15 minutes.
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Once they’ve finished baking, pull them from the oven and let them rest for 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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