Dry Rub Oven Baked Crispy Cajun Ranch Wings
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These crispy chicken wings are the best wings I’ve made to date. Made with my homemade cajun seasoning and store-bought ranch seasoning, they have crispy skin, juicy meat and perfectly balanced spicy flavors.
When you have large groups, cooking chicken wings is the way to go. You spice them up with this dry rub recipe and throw them in the oven. The cooking process takes about 45 minutes but only about 10 minutes of prep.
Perfect for the big game or bbq’s, serve these juicy wings with your favorite dipping sauce (hello homemade ranch, blue cheese dressing or homemade bbq sauce) and watch them disappear.
Why you’ll love this recipe
- Perfect for parties.
- A great high-protein, zero-carb appetizer or meal.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these Dry Rubbed Wings. See the recipe card below for the full ingredients list and instructions.
- Drumettes and Winglettes: you can buy these separated at the store. If you buy full wings you will need to cut the wing tips at the joint to separate the drumette from the winglette.
- Cajun Seasoning: I love using my homemade cajun seasoning which is a blend of garlic powder, onion powder, smoked paprika, oregano, cayenne pepper and black pepper with no added sugar! You can also use store-bought.
- Ranch Seasoning: we’re using Hidden Valley store-bought dry ranch seasoning for convenience but you can definitely use my homemade dairy free ranch seasoning.
- Baking Powder: do not skip! This makes them extra crispy!
Variations
- If using store-bought cajun seasoning, start with 1 Tbsp. as store-bought tends to be saltier.
- Try hot honey lemon pepper wings.
Dietary Modifications
- These are gluten-free, as is.
- Hidden Valley Dry Ranch seasoning blend has dairy in it. To make dairy-free use my homemade dairy free ranch seaosning.
How to make dry rubbed wings (a visual step-by-step guide):
Step 1: preheat oven and prep baking sheet
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil. Spray with nonstick spray to keep the wings from sticking to the foil.
Step 2: prep wings
Pat the wings dry with a paper towel and add to a large bowl or ziplock bag (image 1).
Add the baking powder, seal the bag and shake to evenly coat (image 2). Do not skip this part, this helps make the wings extra crispy.
Add 1.5 Tbsp. cajun seasoning and 1.5 Tbsp. ranch seasoning to the bag with the wings (image 3).
Seal the bag and shake again to evenly coat the wings in the spice blend (image 4).
Step 3: bake wings
Place wings on the sheet pan in a single layer without overlapping. Optional: Lightly spray the top with avocado oil or olive oil spray and bake for 45 minutes. Flip halfway through baking.
Transfer wings to an aluminum foil lined baking sheet in a single layer without overlapping (image 5). Optional: Lightly spray the top with avocado oil or olive oil cooking spray and bake for 45 minutes. Flip halfway through baking.
Bake for 45 minutes, flipping half way through (image 6). Cool on a cooling rack prior to serving.
Expert Tip!
Do not skip the baking powder, this important step is the secret to crispy perfection!
Recipe FAQs
Store leftovers in an airtight container in the fridge. Reheat in an air fryer or even to bring the crispiness back.
I love a wing spread. If you’re having a party make these with Honey Garlic Wings and Hot Honey Lemon Pepper Wings and wing away. Or serve with a side salad, french fries, onion rings and lots of ranch for dipping.
Air fry the wings at 380 degrees Fahrenheit for 12 mins. Flip and cook for an additional 5-8 minutes until extra crispy. Repeat the steps for the second batch as needed.
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Dry Rubbed Wings
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Ingredients
- 2 lbs. wings (drumlettes and winglettes)
- 1 Tbsp. baking powder
- 1.5 Tbsp. Cajun seasoning 2 Tbsp. for added heat
- 1.5 Tbsp. dry ranch seasoning (Hidden Valley or my homemade)
Cajun Seasoning
- 3 Tbsp. smoked paprika
- 1.5 Tbsp. salt
- 2 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. dried oregano
- 1 Tbsp. cayenne pepper
- 1 tsp. black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil. Spray with nonstick spray to keep the wings from sticking to the foil.
- Pat the wings dry with paper towels and add to a large mixing bowl or ziplock bag. Add the baking powder to the bag, seal and shake or mix in the bowl to evenly coat. Do not skip this part, this helps make the wings extra crispy.
- Add 1.5 Tbsp. cajun seasoning and 1.5 Tbsp. dry ranch seasoning to the bag or bowl and shake or mix to evenly coat the wings.
- Place the wings on the baking sheet without overlapping. Bake for 45 minutes. Flip halfway through baking. (Optional: Lightly spray the top of the wings with avocado oil or olive oil spray before baking.)
- Remove from the oven and enjoy your dry rub ribs alone or dipped in ranch dressing.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- You can lay the wigs on a wire rack vs. on the foil but I prefer on the foil so the wings soak up the liquid, just be sure to spray your foil well so they wings don’t stick.
- If using wings that are not separated you will need to cut at the joint to give you a drumette and winglette.
- Use storebought ranch seasoning or make my homemade dairy free ranch seasoning.
- for extra heat add an additional 1/2-1 Tbsp. Of Cajun seasoning.
Turned out great!