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Crispy Dry Rub Chicken Wings Recipe

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★★★★★

4.8 from 108 reviews

This recipe for Crispy Dry Rub Chicken Wings features perfectly seasoned wings coated with a flavorful blend of spices and baked or air-fried to crispy perfection. The dry rub combines brown sugar, smoked paprika, chili powder, garlic powder, and onion powder, delivering a spicy and smoky flavor profile without the mess of a sauce. Ideal as a crowd-pleasing appetizer or game day snack, these wings offer a crunchy texture and juicy interior.

Ingredients

Scale

Chicken Wings

  • 2 pounds chicken wings (drummettes/split wings)

Dry Rub and Coating

  • 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

To Finish

  • Cooking oil spray (olive oil recommended)

Instructions

  1. Oven Preparation: Preheat your oven to 375 degrees Fahrenheit. This ensures a hot environment for crispy wings.
  2. Dry Chicken: Pat the chicken wings dry thoroughly to help the coating adhere better and promote crispiness.
  3. Coat Wings: Place the wings in a large bowl or a plastic bag and add the flour along with all the spice ingredients. Toss or shake well until every wing is evenly coated with the dry rub mixture to avoid bland spots, adding more spices if necessary.
  4. Prepare Baking Sheet: Line a sheet pan with parchment paper for easy cleanup and arrange the coated wings in a single layer. Spritz them lightly with cooking oil spray, focusing on all sides.
  5. Bake Wings – First Stage: Bake the wings in the preheated oven for 20 minutes. This initial baking starts crisping the exterior.
  6. Flip and Oil: After 20 minutes, open the oven, flip the wings over to cook evenly, and spritz again with the oil spray to enhance browning and crispiness.
  7. Bake Wings – Final Stage: Continue baking for an additional 10 minutes or until the wings are golden brown, crispy, and reach an internal temperature of at least 165°F, verified by a meat thermometer.
  8. Air Fryer Option – Dry and Coat: If using an air fryer, similarly pat wings dry and coat with dry rub and flour mixture completely.
  9. Air Fry Initial Cook: Place wings in the air fryer basket in a single layer and spritz with cooking oil. Air fry at 400°F for 15 minutes.
  10. Flip and Oil Air Fryer Wings: After 15 minutes, flip the wings, spritz again with oil, and continue air frying for 5 more minutes until crispy and cooked through with a minimum internal temperature of 165°F.

Notes

  • Ensure wings are patted dry before coating for maximum crispiness.
  • Adjust spices according to your heat and flavor preference.
  • Use a meat thermometer to guarantee food safety with an internal temp of 165°F.
  • Cooking times may vary depending on the size of the wings and your oven or air fryer model.
  • Olive oil spray is preferred for a healthier fat option and good flavor.
  • For extra crispiness, you can double coat the wings with flour and spices if desired.

Keywords: crispy chicken wings, dry rub chicken wings, baked chicken wings, air fryer wings, spicy chicken wings, party appetizer

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