Name: Crispy Dry Rub Chicken Wings Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds chicken wings (drummettes/split wings); 1/3-1/2 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); 1/2 teaspoon garlic powder (adjust to taste); 1/2 teaspoon onion powder (adjust to taste); Salt and pepper to taste; Cooking oil spray (olive oil recommended)

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Crispy dry rub chicken wings are a flavorful and easy-to-make snack or appetizer. With a perfect blend of spices and a crisp exterior, these wings are delicious whether baked in the oven or cooked in an air fryer. They make a great choice for game days, parties, or any casual gathering.

A white round plate holds a small beige bowl filled with white ranch dip sprinkled with green herbs in the center. Surrounding the bowl are crispy, browned chicken wings coated in a dry rub with visible spices and small green herb flecks. A woman's hand is dipping one chicken wing into the ranch, the wing's textured, crunchy surface partially covered with the creamy white dip. In the blurred background, there are white bowls filled with bright green celery sticks and orange carrot sticks, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken wings (drummettes or split wings)
1/3–1/2 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)
1/2 teaspoon garlic powder (adjust to taste)
1/2 teaspoon onion powder (adjust to taste)
Salt and pepper to taste
Cooking oil spray (olive oil recommended)

Instructions

Preheat and prepare: If baking, preheat your oven to 375 degrees Fahrenheit. Pat the chicken wings dry with paper towels and place them in a large bowl or plastic bag.
Coat the wings: Add the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper to the wings. Toss or shake well to ensure each wing is fully coated with the seasoning and flour mixture.
Bake the wings: Line a sheet pan with parchment paper and arrange the wings in a single layer. Spray the wings lightly with cooking oil. Bake for 20 minutes, then open the oven and flip the wings. Spray again with cooking oil and bake for an additional 10 minutes, or until the wings are crispy and the internal temperature reaches 165 degrees Fahrenheit.
Air fryer method: Pat the wings dry and coat them with the flour and spice mixture as described above. Place the wings in the air fryer basket in a single layer. Spray with cooking oil and air fry at 400 degrees Fahrenheit for 15 minutes. Flip the wings, spray again, and cook for another 5 minutes or until crispy and cooked through to 165 degrees Fahrenheit internally.
Serve: Remove the wings from the oven or air fryer and let them rest for a few minutes before serving. Enjoy them on their own or with your favorite dipping sauce.

Tips & Variations

For extra crispiness, allow the wings to air dry in the fridge for an hour before coating.
Adjust the spice levels by adding cayenne pepper for more heat or reduce chili powder for a milder flavor.
Try adding dried herbs like thyme or oregano to the dry rub for a different twist.
If you prefer gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place the wings in a preheated oven at 350 degrees Fahrenheit for about 10 minutes or until heated through and crispy. Avoid microwaving to maintain crispness.

How to Serve

A round white plate filled with a pile of about ten crispy, dark reddish-brown fried chicken wings, each wing showing a rough, crunchy texture with visible spices all over. On the right side of the plate, a small white bowl contains a creamy, light beige dipping sauce dotted with herbs. The plate is placed on a white marbled surface partially covered by a red and white striped cloth. The lighting highlights the golden and dark crispy parts of the chicken, making it look crunchy and tasty. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh wings or frozen wings for this recipe?

You can use fresh or fully thawed frozen wings. Make sure the wings are thoroughly dried before coating to ensure they crisp up nicely.

Is it necessary to use flour in this dry rub?

The flour helps create a crispy crust but can be omitted if you prefer a lighter coating. Using cornstarch alone or mixed with flour can also enhance crispiness.