Crispy Dry Rub Chicken Wings
Juicy, flavorful chicken wings coated in a savory and spicy dry rub, then baked or fried to crispy perfection. These wings are perfect for game day, parties, or a quick appetizer. Customize the spice level to suit your taste!
Equipment
- Mixing bowl
- Baking sheet (if baking)
- Wire rack (optional, for baking)
- Tongs
- Skillet or deep fryer (if frying)
- Measuring Spoons
- Plate or tray (for seasoning wings)
Ingredients
- For the Wings:
- 2 pounds chicken wings split into drumettes and flats, tips removed
- 1 tablespoon baking powder for crispiness, not baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or melted butter optional, for added flavor
- For the Dry Rub:
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper adjust for heat preference
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar optional, for a hint of sweetness
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Wings :
- Pat the chicken wings dry with paper towels to remove excess moisture (this helps achieve crispiness).
- In a small bowl, mix the baking powder, salt, and black pepper. Sprinkle the mixture evenly over the wings and toss to coat. If using oil or butter, drizzle it over the wings and mix well.
- Make the Dry Rub :
- In another small bowl, combine all the dry rub ingredients: smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, brown sugar (if using), cumin, salt, and black pepper. Mix well.
- Sprinkle the dry rub generously over the wings, ensuring they are evenly coated. Use your hands or tongs to massage the rub into the wings.
- Bake the Wings (Optional Method):
- Preheat the oven to 425°F (220°C). Place a wire rack on a baking sheet and arrange the wings on the rack, leaving space between each wing for air circulation.
- Bake for 45–50 minutes, flipping halfway through, until the wings are golden brown and crispy.
- Fry the Wings (Alternative Method):
- Heat oil in a skillet or deep fryer to 350°F (175°C). Fry the wings in batches for 10–12 minutes, or until golden brown and cooked through. Drain on paper towels.
- Serve : Transfer the wings to a serving platter. Serve hot with your favorite dipping sauces, such as ranch, blue cheese, or barbecue sauce.
Notes
For extra crispy wings, refrigerate them uncovered on a wire rack for 1–2 hours (or overnight) after seasoning. This dries out the skin further.
Adjust the cayenne pepper in the dry rub to control the spice level.
If you don’t have a wire rack for baking, place the wings directly on the baking sheet, but they may not be as crispy on the bottom.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Adjust the cayenne pepper in the dry rub to control the spice level.
If you don’t have a wire rack for baking, place the wings directly on the baking sheet, but they may not be as crispy on the bottom.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.