Dry-Rubbed Chicken Wings

Active Time: 15 minutes

Total Time: 70 minutes


  • 3 dozen chicken wings, drumettes and thighs
  • 1 tbsp each Fleishers wing rub trio
  • 1 cup full fat greek yogurt
  • 2 tbsp olive oil


Preheat oven to 400 F.


Pat wings, drumettes and thighs dry with a clean paper towel. Using the ratio of 1 dozen wings to 1 tablespoon of dry wing rub, season the chicken 1 dozen pieces at a time in a large mixing bowl. Start with the classic wing rub, tossing chicken in rub to coat. Remove chicken and place on a wire rack over a baking sheet. Rinse and dry bowl. Add the next dozen pieces of chicken. Repeat seasoning with herb rub; transfer to baking sheet; repeat with buffalo rub. Don’t over crowd the baking sheet - use a second if necessary. Once all the wings are seasoned, place the baking sheet in the oven.


Bake until cooked through and skin is crispy, about 45-50 minutes. Remove from oven and let cool before transferring to a serving platter. For a healthy dip alternative, wisk together Greek yogurt in a small bowl with 1 teaspoon of the herb rub and olive oil. Serve alongside carrots and celery.