Description
Crispy Dry Rub Chicken Wings feature a flavorful blend of spices coated on tender chicken wings, baked or air-fried to perfection for a crunchy, juicy bite. Perfect as a snack or appetizer, these wings are easy to prepare with a simple dry rub and minimal ingredients, delivering bold taste and satisfying crispness.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings (drummettes or split wings)
Dry Rub
- 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
Other
- Cooking oil spray (olive oil recommended)
Instructions
- Preheat and prepare wings: Preheat oven to 375°F (190°C). Pat the chicken wings dry thoroughly with paper towels to ensure the coating sticks well and the wings crisp up during cooking.
- Apply dry rub: Place the 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 or shake vigorously until the wings are evenly coated with the dry rub mixture.
- Arrange on baking sheet: Line a baking sheet with parchment paper and spread the coated wings out in a single layer, making sure they are not touching. This promotes even cooking and crispiness. Generously spritz the wings with cooking oil spray to help them brown and crisp in the oven.
- Bake the wings: Bake the wings for 20 minutes. Afterward, flip each wing over, spritz again with oil, and bake for an additional 10 minutes. The wings are done when they are crispy and an internal temperature of 165°F (74°C) is reached.
- Air fryer preparation (optional): For an alternative cooking method, preheat your air fryer to 400°F (204°C). Prepare the wings with the dry rub as described previously.
- Cook in air fryer: Place the coated wings in a single layer in the air fryer basket, spritz generously with oil, and cook for 15 minutes. Flip the wings, spritz with oil again, then cook for an additional 5 minutes until they are crispy and cooked through.
Notes
- Patting the wings dry before applying the dry rub helps the coating stick better and ensures crispiness.
- You can adjust the amount of chili powder to make the wings more or less spicy according to your preference.
- If using an air fryer, avoid overcrowding the basket to allow proper air circulation for even crisping.
- For extra crispiness, you can broil the wings for 2-3 minutes after baking, watching carefully to prevent burning.
- Leftover wings can be refrigerated for up to 3 days and reheated in the oven or air fryer to retain their crispiness.
