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Crispy Dry Rub Chicken Wings

Dry Rub Chicken Wings with golden spice-coated skin, lemon wedges and herbs on an ivory platter, Recipnest
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Growing up in a Southern kitchen, I was taught that seasoning is everything, and thats the heart of these dry rub chicken wings. After years of basic wings, I created this go-to rub that brings the flavor and crisp texture every wing lover wants. If youre tired of bland wings that dont deliver, this one will change the game. Its all about balance, spice, and getting that perfect crisp without any sauce needed.

Ingredients

Scale
  • 2 pounds chicken wings (I use split party wings.)
  • 1/3–1/2 cup all-purpose flour (Use enough to fully coat the wings.)
  • 2–4 teaspoons brown sugar or brown sweetener
  • 1–2 teaspoons smoked paprika (Adjust to taste. Use enough to fully coat the wings. I use 2 teaspoons.)
  • 1–2 teaspoons chili powder (Adjust to taste. Use enough to fully coat the wings. I use 2 teaspoons.)
  • 1/2–1 teaspoon garlic powder (Adjust to taste. Use enough to fully coat the wings. I use 1 teaspoon.)
  • 1/2–1 teaspoon onion powder (Adjust to taste. Use enough to fully coat the wings. I use 1 teaspoon.)
  • salt and pepper to taste
  • cooking oil spray I use olive oil.

Instructions

  1. Oven and Baking Instructions: Preheat the oven to 375 degrees.
  2. Oven and Baking Instructions: Pat the chicken dry and place it in a large bowl or plastic bag.
  3. Oven and Baking Instructions: Add all of the spices to the chicken. Rub the spices into the meat to ensure the chicken isn’t bland. Look for “bald spots” in the chicken, areas were the meat isn’t seasoned and add more spices to fully coat the wings.Add the flour and rub the chicken to ensure the flour adheres. Ensure the chicken is fully coated with spices to avoid bland chicken. Add more spices if necessary.
  4. Oven and Baking Instructions: Allow the chicken to rest for 10 minutes. This will allow the flour to absorb and adhere to the chicken.
  5. Oven and Baking Instructions: Line a sheet pan with a baking rack or parchment paper and add the wings. A baking rack works best for crispy wings because it allows airflow. When the wings sit directly on a sheet pan or parchment paper, the bottoms steam in their own juice. That creates soggy wings.Spritz the chicken wings with cooking oil. If there are any white spots from the flour, be sure to spritz them with oil.
  6. Oven and Baking Instructions: Bake the wings for 20 minutes and then open and flip the wings. Spritz with cooking oil. Bake for an additional 10 minutes or until the chicken is crisp and cooked through. Ensure the chicken reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.
  7. Air Fryer Instructions: Pat the chicken dry and place it in a large bowl or plastic bag.
  8. Air Fryer Instructions: Add all of the spices to the chicken. Rub the spices into the meat to ensure the chicken isn’t bland. Look for “bald spots” in the chicken, areas were the meat isn’t seasoned and add more spices to fully coat the wings.Add the flour and rub the chicken to ensure the flour adheres. Ensure the chicken is fully coated with spices to avoid bland chicken. Add more spices if necessary.
  9. Air Fryer Instructions: Allow the chicken to rest for 10 minutes. This will allow the flour to absorb and adhere to the chicken.
  10. Air Fryer Instructions: Place the chicken in the air fryer basket. Spritz the chicken with cooking oil. If there are any white spots from the flour, be sure to spritz them with oil.
  11. Air Fryer Instructions: Air fry for 12-15 minutes on 400 degrees until one side of the chicken is crispy.
  12. Air Fryer Instructions: Open the air fryer and flip the chicken. Spritz the chicken with cooking oil. Cook for an additional 5 minutes or until the chicken is crispy and cooked through. Ensure the chicken reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.

Nutrition

Find it online: https://recipnest.com/dry-rub-chicken-wings/