These Crispy Dry Rub Chicken Wings offer the perfect balance of smoky, sweet, and savory flavors, thanks to a unique blend of smoked paprika, garlic, chili powder, and a touch of brown sugar. The wings are baked or air-fried until perfectly crispy on the outside while remaining tender and juicy on the inside. Whether I’m hosting a game day event, a casual dinner, or looking for a quick and flavorful weeknight meal, these wings are an ideal choice. Their crispy texture combined with the flavorful dry rub makes them an irresistible treat for all. Plus, they’re easy to make and customizable for various taste preferences!
Why You’ll Love This Recipe
I love this recipe because it delivers bold flavor and crispy texture without the need for deep frying. The combination of smoked paprika, brown sugar, garlic powder, and chili powder creates a savory-sweet-spicy profile that’s hard to resist. Baking or air frying the wings makes them a healthier option, and the simplicity of the preparation means I can have them ready in about 30 minutes. Whether I’m serving them at a party or enjoying them as a weeknight dinner, these wings are always a hit.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 pounds chicken wings (drummettes or split wings)
- ⅓ to ½ 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
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Cooking oil spray (olive oil recommended)
Directions
- Preheat the oven to 375°F (190°C). Pat the chicken wings dry and place them in a large bowl or plastic bag.
- Add the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper to the wings. Ensure they are fully coated.
- Line a baking sheet with parchment paper, place the wings on it, and spritz them with cooking oil.
- Bake for 20 minutes, then flip the wings, spritz again with cooking oil, and bake for another 10 minutes until the wings are crispy and cooked through (internal temperature should reach 165°F/74°C).
Air Fryer Instructions:
- Preheat the air fryer to 400°F (204°C). Follow the same prep process for coating the wings.
- Place the wings in the air fryer basket, spritz them with oil, and cook for 15 minutes. Flip, spritz again, and cook for an additional 5 minutes until crispy.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: I add a pinch of cayenne pepper or a dash of hot sauce to the dry rub for extra heat.
- Herbaceous Flavor: I mix in dried herbs like thyme or oregano to the seasoning blend.
- Sweet and Smoky: I substitute the brown sugar with maple sugar for a different sweetness profile.
- Gluten-Free: I use a gluten-free flour blend or almond flour instead of all-purpose flour.
Storage/Reheating
- Storage: I store leftover wings in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain crispiness, I reheat the wings in the oven at 375°F (190°C) for about 10 minutes or in the air fryer at 350°F (175°C) for 5-7 minutes. I avoid microwaving, as it can make the wings soggy.
FAQs
How do I make the wings extra crispy?
I ensure the wings are patted dry before seasoning and avoid overcrowding them on the baking sheet or air fryer basket. Using a wire rack can also help air circulate around the wings for even crispiness.
Can I use frozen chicken wings?
Yes, but I make sure to thaw them completely and pat them dry before applying the dry rub to ensure the seasoning sticks and the wings crisp up properly.
What dipping sauces pair well with these wings?
I enjoy serving these wings with ranch dressing, blue cheese dip, or a spicy aioli. The creamy sauces complement the dry rub's flavors nicely.
Can I prepare the wings ahead of time?
Absolutely. I season the wings and store them covered in the refrigerator for up to 24 hours before cooking. This allows the flavors to meld and makes for an easy meal prep.
Is it necessary to use flour in the recipe?
While not strictly necessary, I find that coating the wings in flour helps achieve a crispier texture. For a lower-carb option, I might use almond flour or omit it entirely, though the wings may be slightly less crispy.
Conclusion
These Crispy Dry Rub Chicken Wings are a flavorful and healthier alternative to traditional fried wings. With a perfect balance of spices and a satisfying crunch, they're sure to become a favorite in my recipe rotation. Whether I'm entertaining guests or enjoying a quiet night in, these wings deliver on taste and convenience.
Crispy Dry Rub Chicken Wings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course
- Method: Baking, Air Frying
- Cuisine: American
Description
These Crispy Dry Rub Chicken Wings are a healthier, flavor-packed alternative to fried wings, coated in a smoky, sweet, and savory spice mix, then baked or air-fried to golden perfection. Ideal for game day, weeknight dinners, or casual entertaining, this recipe delivers bold flavor and irresistible crispiness without the mess of deep frying.
Ingredients
- 2 pounds chicken wings (drummettes or split wings)
- ⅓ to ½ 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
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Cooking oil spray (olive oil recommended)
Instructions
- Preheat oven to 375°F (190°C). Pat chicken wings dry.
- In a bowl or bag, toss wings with flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper.
- Arrange wings on a parchment-lined baking sheet and spritz with oil.
- Bake for 20 minutes, flip, spritz again, and bake for another 10 minutes (or until internal temp reaches 165°F/74°C).
- Air Fryer Method:
- Preheat air fryer to 400°F (204°C).
- Coat wings as above, place in the basket, and spritz with oil.
- Air fry 15 minutes, flip, spritz again, and air fry an additional 5 minutes.
Notes
- Use a wire rack for even crisping in the oven.
- Substitute all-purpose flour with gluten-free or almond flour for dietary needs.
- Add cayenne for heat or dried herbs for an herbal twist.
- Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer to maintain crispiness.
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