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Crispy Dry Rub Chicken Wings Recipe

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★★★★★

4.5 from 78 reviews

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.

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

Additional Ingredients

  • Cooking oil spray (olive oil recommended)

Instructions

  1. 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).
  2. Prepare the Wings: Pat the chicken wings dry thoroughly with paper towels to remove moisture; this step is crucial for crispiness.
  3. 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.
  4. 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.
  5. Apply Oil Spray: Generously spritz the wings with cooking oil spray, preferably olive oil, to help crisp the coating and prevent sticking.
  6. 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.
  7. 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.
  8. 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

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