Crispy Dry Rub Chicken Wings Recipe

Introduction

These crispy dry rub chicken wings are a flavorful and easy-to-make snack or appetizer perfect for any occasion. Coated in a smoky, slightly sweet seasoning blend, they come out perfectly crunchy without any messy sauces. Whether baked or air fried, these wings are sure to be a crowd-pleaser.

Ingredients

• 2 pounds chicken wings (drummettes or split wings)
• 1/3 to 1/2 cup all-purpose flour (enough to fully coat the wings)
• 2 teaspoons brown sugar or brown sweetener
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Cooking oil spray (olive oil recommended)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Pat the chicken wings dry with paper towels and place them in a large bowl or plastic bag.
2. Step 2: Add the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper to the wings. Toss or shake until the wings are fully coated with the dry rub.
3. Step 3: Line a baking sheet with parchment paper. Arrange the coated wings in a single layer on the sheet. Spritz the wings lightly with cooking oil spray.
4. Step 4: Bake the wings for 20 minutes. Then flip each wing, spritz with oil again, and bake for another 10 minutes or until wings are crispy and cooked through (internal temperature should reach 165°F/74°C).
5. Step 5 (Air Fryer option): Preheat your air fryer to 400°F (204°C). After coating the wings with the dry rub, place them in the fryer basket in a single layer. Spritz with oil and cook for 15 minutes. Flip the wings, spray with oil again, and cook for an additional 5 minutes until crispy.

Tips & Variations

• For extra crunch, let the coated wings rest for 10 minutes before cooking so the flour mixture adheres better.
• Swap smoked paprika for regular paprika if you prefer a milder smoky flavor.
• Use a mix of spices such as cumin or cayenne for a different flavor profile.
• Serve with your favorite dipping sauces like ranch, blue cheese, or a spicy buffalo sauce.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to regain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, but make sure to thaw the wings completely and pat them dry before coating to ensure maximum crispiness.

Can I make these wings spicy?

Absolutely. Add cayenne pepper or extra chili powder to the dry rub to increase the heat level to your preference.

Crispy Dry Rub Chicken Wings Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This recipe for Crispy Dry Rub Chicken Wings delivers perfectly crunchy, flavorful wings coated in a blend of smoky, sweet, and spicy seasonings. Whether baked in the oven or cooked in an air fryer, these wings come out juicy inside with a satisfyingly crispy exterior, making them an ideal snack or appetizer for game day or casual gatherings.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 30 minutes (oven) or 20 minutes (air fryer)
• Total Time: 40 minutes (oven) or 30 minutes (air fryer)
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Wings

• 2 pounds chicken wings (drummettes or split wings)

Dry Rub Coating

• 1/3 to 1/2 cup all-purpose flour (enough to fully coat the wings)
• 2 teaspoons brown sugar or brown sweetener
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Additional

• Cooking oil spray (olive oil recommended)

Instructions

1. Preheat the oven or air fryer: If baking, set your oven to 375°F (190°C). For air frying, preheat the air fryer to 400°F (204°C) to ensure even cooking.
2. Prepare the chicken wings: Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve a crispier coating. Place the wings in a large bowl or plastic bag for seasoning.
3. Make and apply the dry rub: Add the all-purpose flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper to the wings. Toss or shake well to coat the wings evenly with the dry rub mixture.
4. Bake or air fry the wings: For baking, line a baking sheet with parchment paper and arrange the coated wings in a single layer. Spritz them lightly with cooking oil. Bake for 20 minutes, then flip each wing, spritz with oil again, and bake for another 10 minutes until crispy and fully cooked (internal temperature should reach 165°F/74°C). For air frying, place the wings in the air fryer basket without overcrowding. Spritz with oil, cook for 15 minutes, then flip, spritz again, and continue cooking for 5 more minutes until crisp and cooked through.
5. Serve immediately: Once done, remove wings from the oven or air fryer and serve while hot for maximum crispiness and flavor.

Notes

• Patting the wings dry before seasoning is key to achieving a crispy texture.
• You can adjust the amount of brown sugar depending on how sweet you want the wings.
• If you prefer spicier wings, add cayenne pepper or increase the chili powder.
• Use an instant-read thermometer to ensure the wings reach a safe internal temperature of 165°F (74°C).
• Leftover wings can be reheated in the oven or air fryer to regain crispiness.

Keywords: chicken wings, crispy wings, dry rub chicken wings, baked chicken wings, air fryer wings, appetizer, snack