Wings are one of the most popular party foods, game-day snacks, and restaurant staples. But while most people are familiar with saucy wings drenched in buffalo or barbecue sauce, Dry Rub Wings is a hidden gem that packs just as much flavor without the mess.
What Are Dry Rub Wings
Dry rub wings are chicken wings coated with a blend of dry spices and seasonings instead of a wet sauce. The result? A crispy, flavorful exterior with a perfectly seasoned bite in every piece.
Why Choose Dry Rub Over Sauced Wings?
- Less Messy – No sticky hands or dripping sauce.
- More Flavor Control – You can tweak the spices to your liking.
- Healthier – No sugary or calorie-heavy sauces.
- Crispier Texture – The rub forms a crust when cooked.
Ingredients You’ll Need
How to Properly Season Your Wings
The Importance of Drying the Wings First
Always pat your wings dry with a paper towel before adding the rub. This helps the seasoning stick better and promotes crispiness.
How Long Should You Let the Rub Sit?
For the best flavor, let the wings rest with the rub for at least 30 minutes before cooking. Overnight is even better!
Cooking Methods for Dry Rub Wings
Baking in the Oven
- Preheat to 400°F.
- Place wings on a wire rack over a baking sheet.
- Bake for 40-45 minutes, flipping halfway.
Air Frying for a Crispy Texture
- Preheat air fryer to 375°F.
- Cook for 20-25 minutes, shaking the basket halfway.
Grilling for Smoky Flavor
- Heat grill to medium-high.
- Grill wings for 15-20 minutes, turning frequently.
Deep-Frying for Ultimate Crispiness
- Heat oil to 375°F.
- Fry wings for 8-10 minutes until golden brown.
Dry Rub Wings
Wings are one of the most popular party foods, game-day snacks, and restaurant staples. But while most people are familiar with saucy wings drenched in buffalo or barbecue sauce, dry rub wings are a hidden gem that packs just as much flavour without the mess.
Ingredients
- 2 lbs chicken wings drumettes and flats, tips removed
- 1 tbsp baking powder for extra crispiness
- 1 tbsp brown sugar for a hint of sweetness and caramelization
- 1 tbsp paprika smoked or regular, for flavor and color
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper adjust for spice preference
Instructions
Prep the Wings
- Pat the chicken wings dry with paper towels. This helps the dry rub stick better and ensures crispiness when cooked.
- If the wings are whole, cut them into drumettes and flats, discarding the tips.
Make the Dry Rub
- In a small bowl, mix together baking powder, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne pepper.
Coat the Wings
- Place the wings in a large bowl. Sprinkle the dry rub over them and toss until all the wings are evenly coated.
- For best results, let the wings rest for 30 minutes (or up to overnight in the fridge) to let the flavors absorb.
Cook the Wings
Option 1: Bake in the Oven
- Preheat the oven to 400°F (200°C).
- Arrange the wings on a wire rack placed over a baking sheet.
- Bake for 40-45 minutes, flipping halfway, until crispy and golden brown.
Option 2: Air Fryer
- Preheat the air fryer to 375°F (190°C).
- Cook wings for 20-25 minutes, shaking the basket halfway through.
Option 3: Grill
- Preheat the grill to medium-high heat.
- Grill wings for 15-20 minutes, turning frequently, until charred and cooked through.
Serve and Enjoy
- Let the wings rest for a couple of minutes before serving.
- Serve with your favorite dipping sauce or enjoy as is!
Notes
- Pat Wings Dry: Always pat your wings dry with paper towels before seasoning. This helps the dry rub stick and ensures crispy skin.
- Use Baking Powder: A small amount of baking powder in the rub helps create a crispy, golden-brown crust when baked or air-fried.
- Let the Rub Sit: For maximum flavor, let the wings rest for at least 30 minutes (or overnight in the fridge) before cooking.
- Use a Wire Rack: When baking, place wings on a wire rack over a baking sheet to allow air to circulate for even crispiness.
- Don’t Overcrowd: Whether baking, air-frying, or grilling, leave space between the wings to ensure even cooking and crisp texture.
- Flip for Even Cooking: Turn the wings halfway through cooking for an evenly crispy exterior.
- Grill for Extra Smokiness: If you love a smoky flavor, grilling over charcoal or wood chips will give the wings an extra depth of taste.
