Description
These Crispy Dry Rub Chicken Wings are perfect for a flavorful and satisfying snack or appetizer. Coated with a blend of spices including smoked paprika, chili powder, and garlic, then baked or air-fried to crispy perfection, they offer a deliciously smoky and spicy bite. Easy to make and great for sharing, these wings are sure to become a favorite at any gathering.
Ingredients
Scale
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
Finishing
- Cooking oil spray (olive oil recommended)
Instructions
- Preheat and Prepare Wings: Preheat the oven to 375°F (190°C). Pat the chicken wings dry thoroughly with paper towels to ensure they crisp up properly.
- Apply Dry Rub: In a large bowl or plastic bag, add the chicken wings along with the all-purpose flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Toss or shake everything together until the wings are evenly coated with the dry rub.
- Arrange Wings on Baking Sheet: Line a baking sheet with parchment paper. Arrange the coated wings in a single layer on the sheet, making sure they’re not overcrowded for even cooking. Spritz the wings generously with cooking oil spray, ideally olive oil for a nice flavor.
- Bake Wings: Bake the wings for 20 minutes. Then carefully flip them over, spritz again with cooking oil spray, and bake for an additional 10 minutes until the wings are crispy and reach an internal temperature of 165°F (74°C).
- Alternative Air Fryer Method – Preheat: Preheat your air fryer to 400°F (204°C). Prepare the wings with the dry rub exactly as described in step 2.
- Air Fry Wings: Place the coated wings in a single layer inside the air fryer basket. Spritz the wings with cooking oil spray. Cook for 15 minutes, then flip the wings, spritz again with oil, and continue cooking for 5 more minutes or until the wings are crispy and cooked through.
Notes
- Patting the wings dry is key to a crispy texture.
- Adjust the amount of flour to ensure a thin, even coating without clumps.
- The wings can be cooked either in the oven or air fryer depending on your preference.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.
- You can substitute brown sugar with a brown sweetener for a healthier version.
- Spritzing with oil spray helps achieve a crispy exterior without deep frying.
