Plate of delicious dry rub chicken wings garnished with herbs

Dry Rub Chicken Wings

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A simple guide to make crispy dry rub chicken wings.

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introduction

This recipe makes tasty, crispy chicken wings with a dry spice mix. You can bake them or cook them in an air fryer. If you like easy chicken meals, try these easy 5-ingredient chicken crock pot recipes for another simple option.

why make this recipe

You get big flavor without sticky sauce. The dry rub gives a smoky, sweet, and savory taste. The recipe is quick to do and uses few items. It works for snacks, weeknights, or game day. For other healthy chicken ideas, see anti-inflammatory turmeric chicken soup.

how to make Dry Rub Chicken Wings

Make the rub, coat the wings, and bake or air fry. Pat the wings dry so the rub sticks and the skin gets crisp. Toss well so every wing gets spice. Follow the full directions below for time and temp.

Ingredients :

  • Chicken wings
  • Smoked paprika
  • Brown sugar
  • Garlic powder
  • Salt
  • Pepper
  • Olive oil

Directions :

  1. Preheat the oven to 400°F (or preheat your air fryer).
  2. In a bowl, mix together the smoked paprika, brown sugar, garlic powder, salt, and pepper to create the dry rub.
  3. Pat the chicken wings dry with paper towels and place them in a large bowl.
  4. Drizzle olive oil over the wings and toss to coat.
  5. Sprinkle the dry rub over the wings and toss until evenly coated.
  6. For oven baking, spread the wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, flipping halfway through. For air frying, place the wings in the air fryer basket in a single layer and cook at 400°F for 25-30 minutes, shaking the basket halfway through.
  7. Once cooked, enjoy your crispy dry rub chicken wings!

how to serve Dry Rub Chicken Wings

Serve hot and plain or with a dip like ranch or blue cheese. Add lemon wedges or chopped parsley if you like. For a full plate idea, serve with roasted veggies or these baked chicken ricotta meatballs with spinach on the side.

how to store Dry Rub Chicken Wings

Cool the wings to room temperature, then put them in an airtight container. Store in the fridge for up to 3 days. To reheat, warm in the oven or air fryer until hot so the skin stays crisp.

tips to make Dry Rub Chicken Wings

  • Dry the wings well with paper towels.
  • Use a little oil so the rub sticks and the skin browns.
  • Spread wings in one layer for even cooking.
  • Flip or shake halfway through the cook time.
  • If you want a full meal, pair the wings with broccoli chicken orzo soup with spinach.

variation (if any)

  • Make it spicy: add cayenne or chili powder to the rub.
  • Make it smoky: add extra smoked paprika or a pinch of chipotle.
  • Make it sweet: add more brown sugar for a glaze-like crust.
  • Try other oils like avocado for a higher smoke point.

FAQs

Q: Can I use drumettes and flats together?
A: Yes. They cook the same if they are similar size. Try to keep pieces similar for even cook time.

Q: Can I make the dry rub ahead?
A: Yes. Store the rub in a jar for weeks in a cool, dry place.

Q: How do I know wings are done?
A: The meat should reach 165°F and the skin should be golden and crisp. Check by cutting one open or use a thermometer.

Q: Can I grill these wings?
A: Yes. Grill on medium heat and watch so they do not burn. Turn often for even char.

Conclusion

For another tested dry-rub wing method and extra tips, see Epic Dry-Rubbed Baked Chicken Wings – The Chunky Chef.

Dry Rub Chicken Wings

This recipe makes tasty, crispy chicken wings with a flavorful dry spice mix that can be baked or air-fried.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Wings
  • 2 pounds Chicken wings Pat dry for best results.
Dry Rub Ingredients
  • 1 tablespoon Smoked paprika Adds smokiness.
  • 2 tablespoons Brown sugar Can be adjusted for sweetness.
  • 1 teaspoon Garlic powder For flavor.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Freshly ground is best.
  • 2 tablespoons Olive oil Used to help the rub stick.

Method
 

Preparation
  1. Preheat the oven to 400°F (or preheat your air fryer).
  2. In a bowl, mix together the smoked paprika, brown sugar, garlic powder, salt, and pepper to create the dry rub.
  3. Pat the chicken wings dry with paper towels and place them in a large bowl.
  4. Drizzle olive oil over the wings and toss to coat.
  5. Sprinkle the dry rub over the wings and toss until evenly coated.
Cooking
  1. For oven baking, spread the wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, flipping halfway through.
  2. For air frying, place the wings in the air fryer basket in a single layer and cook at 400°F for 25-30 minutes, shaking the basket halfway through.
Serving
  1. Serve hot and plain or with a dip like ranch or blue cheese. Add lemon wedges or chopped parsley if you like.

Notes

Cool the wings to room temperature, then put them in an airtight container. Store in the fridge for up to 3 days. To reheat, warm in the oven or air fryer until hot so the skin stays crisp. For a full meal, pair the wings with broccoli chicken orzo soup with spinach.