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Crispy Dry Rub Chicken Wings Recipe

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4 from 14 reviews

These Crispy Dry Rub Chicken Wings feature a perfectly balanced blend of spices and a deliciously crisp texture achieved without any sauce. Rooted in Southern kitchen tradition, the dry rub seasoning transforms ordinary wings into a flavorful, crave-worthy dish, perfect for lunch or dinner. Choose to bake or air fry these wings for a fuss-free, crispy delight every time.

  • Total Time: 30-40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 pounds chicken wings (drummettes or split wings)

Dry Rub

  • ⅓-½ cup all-purpose flour (enough to fully coat the wings)
  • 2 teaspoons brown sugar or brown sweetener
  • 1 teaspoon smoked paprika (adjust to taste)
  • 1 teaspoon chili powder (adjust to taste)
  • ½ teaspoon garlic powder (adjust to taste)
  • ½ teaspoon onion powder (adjust to taste)
  • Salt and pepper to taste (typically ¼ – ½ teaspoon salt)

Additional

  • Cooking oil spray (olive oil preferred) for spritzing the wings

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) if baking.
  2. Prepare Chicken: Pat the chicken wings dry with paper towels to remove moisture, which helps achieve crispiness.
  3. Apply Dry Rub: Place the chicken wings in a large bowl or plastic bag; add the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Toss thoroughly to fully coat each wing evenly with the dry rub.
  4. Prepare Baking Sheet: Line a sheet pan with parchment paper or foil. Arrange the coated wings in a single layer on the pan. Spritz the wings lightly with olive oil spray to aid crisping.
  5. Bake Wings: Bake wings in the oven for 20 minutes. Then open the oven, flip each wing over, and spritz again with oil. Continue baking for an additional 10 minutes or until wings are golden, crisp, and reach an internal temperature of 165°F (74°C).
  6. Air Fryer Alternative: If using an air fryer, place the coated wings in the air fryer basket, spritz with olive oil spray, and air fry at 400°F (204°C) for 15 minutes. Flip the wings, spritz again, and cook for an additional 5 minutes until crisp and cooked through at 165°F.
  7. Serve: Remove wings from heat and serve hot. No sauce needed as the dry rub provides full flavor and crispy texture.

Notes

  • Ensure the dry rub fully coats the wings with no bare spots for maximum flavor.
  • Smoked paprika can be substituted with regular paprika but will lessen the smoky depth.
  • All-purpose flour can be swapped with 1-2 tablespoons of baking powder for a different crispiness texture or omitted entirely for naked wings.
  • If using whole wings instead of drummettes and flats, ingredient quantities may need adjustment for full coating.
  • Salt is essential to enhance flavor; adjust according to dietary preferences.
  • Start with ¼ cup flour and add more as needed to fully coat the wings.
  • If you notice patches of dry flour, spritz those areas with oil to help browning.
  • Foil can replace parchment paper for baking, but monitor cooking as times may vary.
  • For a spicy kick, add 1 to 1½ teaspoons of Sriracha, cayenne pepper, or Cajun seasoning to the rub.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20-30 minutes (depending on cooking method and flipping)
  • Category: Lunch, Dinner
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/crispy-dry-rub-chicken-wings-recipe/