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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.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
resting time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Course dinner, Main Course
Cuisine American
Servings 8
Calories 350 kcal

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.
    Keyword Best dry rub for chicken wings, Crispy dry rub wings, Easy dry rub wings recipe, Oven-baked dry rub wings, Spicy dry rub chicken wings