Crispy Dry Rub Wings

This crispy dry rub chicken wings recipe is perfect for home cooks looking for a flavorful snack or meal without the fuss of frying. It uses simple pantry ingredients and gets wonderfully crispy in the oven or air fryer, making it a versatile favorite for game days or casual dinners.

I first threw this recipe together when I wanted wings but was avoiding greasy dishes. The dry rub gives such a great flavor punch every time that it quickly became a go-to when I have guests over.

Ingredients

• Chicken wings including drummettes or split wings: for even cooking and crispiness
• All-purpose flour: helps create the crispy coating that sticks to the spice rub
• Brown sugar or brown sweetener: adds a subtle caramelized note balancing the spices opt for fresh sugar to avoid clumping
• Smoked paprika: adds a warm smoky depth look for vibrant fresh tins for the best aroma
• Chili powder: for a mild kick adjustable to taste choose a quality blend for balanced heat and flavor
• Garlic powder and onion powder: for background savoriness that rounds out the rub
• Salt and pepper: to enhance and bring out all the other flavors
• Olive oil cooking spray: helps the coating crisp up without excess oil keep it handy and fresh

Instructions

Pat the Wings Dry:

Start by patting your chicken wings dry with paper towels. This step is important to help the flour and spices stick properly and ensures you get that crispy texture.

Coat the Wings:

Place the wings in a large bowl or a resealable plastic bag. Add the flour along with all the spices including brown sugar. Toss or shake thoroughly until every wing is fully coated with the dry rub. Adding an even coating is essential to avoid bland bites. Feel free to add a touch more spice if you like it zestier.

Prepare for Baking or Air Frying:

If baking, preheat your oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper for easy cleanup and arrange the wings in a single layer. Lightly spritz them with olive oil cooking spray.

Bake the Wings:

Bake the wings for 20 minutes. Then flip them carefully and spritz again with the cooking spray. Return to the oven and bake for an additional 10 minutes or until the wings are golden and crisp and reach an internal temperature of 165 degrees Fahrenheit.

Air Fryer Option:

If you prefer using an air fryer, place the coated wings in the air fryer basket. Spritz with olive oil. Cook at 400 degrees Fahrenheit for 15 minutes. Flip the wings, spritz again and cook for another 5 minutes or until crispy and cooked through.

My favorite part is definitely the smoky depth from the paprika, which brings a subtle warmth without overpowering the other spices. I remember making these for a family game night, and they disappeared faster than any other snack on the table.

Storage Tips

Store leftover wings in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer at a lower temperature to retain crispiness. Avoid microwaving since it can make the coating soggy.

Ingredient Swaps

Try swapping all-purpose flour for chickpea flour for a different texture and slight nutty flavor. You can experiment with cayenne or chipotle powder instead of chili powder for varying heat levels. Light brown sugar can be replaced with coconut sugar to keep it more natural.

Serving Ideas

These wings pair wonderfully with a fresh crunchy slaw or celery sticks dipped in homemade ranch or blue cheese dressing. For a heartier option serve alongside crispy roasted potatoes or a simple green salad with a tangy vinaigrette.

This recipe makes crispy flavorful wings with simple steps and versatile cooking options perfect for any occasion.

Frequently Asked Recipe Questions

→ How do I get the wings extra crispy?

Coating the wings lightly in flour and spraying with oil before baking or air frying helps develop a crispy crust. Flip halfway to ensure even crispness.

→ Can I adjust the spice level of the dry rub?

Yes, increase or decrease chili powder and smoked paprika according to your heat preference without affecting the balance of flavors.

→ Is air frying better than baking for these wings?

Air frying tends to produce a crunchier skin in less time, but baking at 375°F with turning also achieves a satisfyingly crispy texture.

→ What’s the purpose of the brown sugar in the dry rub?

Brown sugar adds a subtle sweetness and helps caramelize the wings’ exterior for enhanced flavor and color.

→ Should the wings be patted dry before coating?

Yes, drying the wings thoroughly removes excess moisture, which is essential for the coating to stick and crisp properly during cooking.