This foolproof recipe for dry rub chicken wings takes just a few ingredients from the pantry to make!
These dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!
Air fry or bake them to crispy perfection just in time for the big game or movie night!
Delicious Crispy Chicken Wings
- This dry rub for chicken wings is the perfect blend of herbs and spices and can easily be modified to suit your flavor preferences!
- Skip Buffalo Wild Wings and make these right at home.
Ingredients for Dry Rub Wings
Chicken – To save time, purchase fresh split chicken wings that are already split into flats and drums (with the wing tips discarded). If you have whole chicken wings, they should be split by cutting them apart at the joints.
Dry Rub – Pull out a few seasonings from the spice cabinet for this uniquely delicious spice blend! Add more or less chili powder or cayenne to suit your heat preference. A sugar-free substitute for brown sugar can be used as well.
Variations
- Add your own favorite seasonings or spices.
- This blend is great on baked chicken thighs or breasts as well.
How to Make Dry Rub Chicken Wings
Dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!
- Stir together the rub ingredients.
- Prepare wings as directed in the recipe below.
- Toss wings in dry rub mixture (reserve 1 tablespoon).
Air Fryer:
- Place wings in a single layer in a preheated air fryer and cook until crisp and cooked through.
- Sprinkle wings with reserved dry rub before serving.
Oven Baked:
- Toss wings with 1 tablespoon of flour and 1 tablespoon of baking powder.
- Chill wings for 30 minutes in the refrigerator.
- Toss wings with oil and dry rub.
- Place wings in a single layer on a prepared baking rack and bake until crispy and cooked through.
- Sprinkle wings with reserved dry rub before serving.
Dips & Sauces for Wings
Serve dry rub chicken wings on their own with carrots and celery or serve them with your favorite dipping sauces.
Keeping Chicken Wings Crispy
- For best results, patting the wings dry before seasoning is an important step to ensuring the oil and dry rub evenly and thoroughly coat the wings. This helps remove excess moisture so the skin stays extra crispy.
- Placing wings in a single layer with space between them in the Air Fryer ensures the hot air will circulate all around them, cooking them evenly. This same method applies to wings baked on a rack instead of directly on a baking sheet.
- Store leftover dry rub chicken wings in a covered container for up to 4 days and reheat them in a preheated Air Fryer or under the broiler.
Our Favorite Party Wings
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Dry Rub Chicken Wings
Equipment
Ingredients
- 1 pound chicken wings flats & drumettes
- 1 tablespoon olive oil
For the Dry Rub
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper optional
Instructions
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Preheat the air fryer to 400°F.
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Stir together the rub ingredients.
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Pat the wings dry with a paper towel, toss them in olive oil, and then sprinkle generously with the dry rub, reserving 1 tablespoon of the rub. Gently massage the rub into the wings.
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Place the wings in the air fryer basket in a single layer. Cook for 15 minutes.
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In a clean bowl, toss the wings with the remaining rub and cook for an additional 4 to 5 minutes or until crisp and cooked through.
Notes
- To bake in the oven, toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder. Refrigerate 30 minutes (or up to 4 hours) uncovered.
- Toss the wings with olive oil and then rub with the dry rub mixture.
- Place the wings on a rack that has been sprayed with cooking spray.
- Cook in a 425°F oven for 20 minutes, flip, and bake for an additional 15 to 20 minutes. Broil for a few minutes to crisp.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken
Cuisine American
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