Crispy Dry Rub Chicken Wings Recipe
Introduction
Crispy Dry Rub Chicken Wings are a delicious and healthier twist on a classic favorite. Coated in a flavorful blend of smoked paprika, chili powder, and a touch of brown sugar, these wings bake up crispy and full of bold, well-balanced spices. Perfect for game days, parties, or any casual meal, they’re easy to prepare and sure to please everyone at the table.
Ingredients
- 2 pounds chicken wings (drummettes or split wings)
- 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
- Cooking oil spray (olive oil recommended)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Pat the chicken wings dry with paper towels to remove any moisture.
- Step 2: In a large bowl or plastic bag, combine the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Add the wings and toss until they are fully coated in the dry rub.
- Step 3: Line a baking sheet with parchment paper and arrange the wings in a single layer. Spritz them lightly with cooking oil spray to help crisp the coating.
- Step 4: Bake the wings in the oven for 20 minutes. Then, flip them over, spritz them again with oil, and bake for an additional 10 minutes or until the wings are crispy and fully cooked, reaching an internal temperature of 165°F (74°C).
- Optional Air Fryer Method: Preheat the air fryer to 400°F (204°C). After coating the wings as above, place them in the air fryer basket in a single layer. Spritz with oil and cook for 15 minutes, flip, spritz again, and cook for 5 more minutes until crispy.
Tips & Variations
- Patting the wings dry before applying the dry rub helps achieve maximum crispiness.
- Adjust the chili powder or add cayenne for extra heat or omit it for a milder flavor.
- Using olive oil spray helps the seasoning stick and crisps the wings without adding excess fat.
- Try substituting the all-purpose flour with baking powder for an even crispier texture.
- Serve with ranch or blue cheese dressing for a cooling contrast.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10 minutes or until warmed through and crispy again. Avoid microwaving to maintain crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken wings for this recipe?
It’s best to use fully thawed and dried chicken wings for the dry rub to adhere properly and crisp up well during cooking.
How can I make the wings spicier?
Increase the chili powder or add a pinch of cayenne pepper to the dry rub to suit your heat preference.
PrintCrispy Dry Rub Chicken Wings Recipe
Discover the perfect Crispy Dry Rub Chicken Wings recipe that delivers a smoky, sweet, and savory flavor with a crunchy texture. This easy-to-make recipe uses a balanced blend of smoked paprika, chili powder, garlic powder, and brown sugar, baked or air fried for a healthier alternative to deep frying. Ideal for game days, parties, or casual dinners, these wings are crispy on the outside and juicy on the inside, promising a crowd-pleasing dish that’s simple yet impressive.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (oven) or 20 minutes (air fryer)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
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
Additional Ingredients
- Cooking oil spray (olive oil recommended)
Instructions
- Preheat the Oven or Air Fryer: For baking, preheat your oven to 375°F (190°C). If using an air fryer, preheat it to 400°F (204°C).
- Prepare the Wings: Pat the chicken wings dry thoroughly with paper towels to remove moisture; this step is crucial for crispiness.
- Coat with 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 to evenly coat all the wings with the dry seasoning mixture.
- Arrange for Cooking: For baking, line a baking sheet with parchment paper and lay the coated wings in a single layer. For air frying, place the wings in the air fryer basket without overlapping.
- Apply Oil Spray: Generously spritz the wings with cooking oil spray, preferably olive oil, to help crisp the coating and prevent sticking.
- Cook and Flip: If baking, bake wings for 20 minutes, then flip each wing, spritz again with oil, and bake for an additional 10 minutes until crispy and cooked through (internal temperature 165°F/74°C). For air frying, cook for 15 minutes, flip the wings, spritz again with oil, and cook for another 5 minutes until crispy.
- Check Doneness: Use a meat thermometer to ensure the wings reach an internal temperature of 165°F (74°C) to guarantee they are fully cooked and safe to eat.
- Serve: Remove the wings from the oven or air fryer and let them rest briefly before serving. Pair with your favorite dips or sides.
Notes
- Patting wings dry before coating is key to achieving crispiness.
- Don’t skip the oil spray; it enhances the crispy texture and flavor adherence.
- Use a meat thermometer to avoid undercooking or overcooking the wings.
- Adjust chili powder or add cayenne pepper to alter spice levels according to taste.
- You can make the dry rub ahead of time and store it for easy meal prep.
- Pair these wings with coleslaw, cucumber salad, sweet potato fries, or dipping sauces like ranch or blue cheese.
Keywords: crispy chicken wings, dry rub chicken wings, baked chicken wings, air fryer chicken wings, smoky chicken wings, game day recipes, healthy chicken wings
