Name: Crispy Dry Rub Chicken Wings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lb chicken wings (drummettes and/or flats); ⅓–½ cup all-purpose flour (for coating); 2 tsp brown sugar; 1 tsp smoked paprika; 1 tsp chili powder; ½ tsp garlic powder; ½ tsp onion powder; Salt & pepper, to taste; Cooking oil spray (olive oil spray works great)

I love how these Crispy Dry Rub Chicken Wings balance smoky, sweet, and savory flavors with a blend of smoked paprika, chili powder, garlic, onion, and brown sugar. They’re baked or air-fried to golden crispiness while staying juicy inside—perfect for game-day snacks, casual dinners, or whenever hunger calls.

Why You’ll Love This Recipe

I’m hooked on this recipe because it uses pantry staples to deliver bold flavor without deep frying. Baking or air-frying keeps them lighter, but they're still satisfyingly crispy. Plus, I can dial up the heat or skip the sugar to suit my taste—versatility at its best.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb chicken wings (drummettes and/or flats)
⅓–½ cup all-purpose flour (for coating)
2 tsp brown sugar
1 tsp smoked paprika
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
Salt & pepper, to taste
Cooking oil spray (olive oil spray works great)

directions

Preheat the oven to 375 °F (190 °C). Pat wings very dry.
Toss wings with flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper until evenly coated.
Arrange on parchment-lined baking sheet, spritz with olive oil.
Bake 20 minutes, flip, spritz again, then bake 10 more minutes until crispy and reaching 165 °F internally.
For the air fryer: Preheat to 400 °F (204 °C). Cook wings 15 minutes, flip, spritz, then cook 5 more minutes until crisp.

Servings and timing

Serves 4
Prep time: 10 minutes
Cook time: 20 minutes (oven) or 20 minutes (air fryer)
Total time: about 30 minutes

Variations

I turn up the heat by adding cayenne powder or extra chili powder.
Using baking powder instead of flour can give extra crispiness.
I swap smoked paprika with regular paprika or add cumin for a warm twist.

storage/reheating

I store cooled leftover wings in an airtight container in the fridge for up to 3–4 days. To reheat and keep them crispy, I bake them in a 400 °F oven for about 10 minutes or reheat in an air fryer at 380 °F for 5–7 minutes. Microwaving works but softens the skin.

FAQs

Will these wings be gluten-free if I skip the flour?

Yes, just omit the flour or swap it for cornstarch or gluten-free baking powder to keep the crispiness.

Can I make the rub ahead of time?

Absolutely. I mix the dry rub and store it in an airtight jar, where it stays fresh for months.

Should I use baking powder or baking soda?

Baking powder works best for crispy, browned skin. Baking soda can be used in smaller amounts but may affect flavor.

Can I grill these wings?

Yes, grilling over medium heat for 18–25 minutes, turning regularly, works well until wings reach 165 °F internally.

How do I make them spicier?

I add cayenne pepper or extra chili powder to the rub or serve wings with hot honey or spicy buffalo sauce.

Conclusion

These Crispy Dry Rub Chicken Wings are my go-to when I want bold flavor without deep frying. They’re easy, customizable, and perfectly crispy thanks to simple techniques. Whether baked or air-fried, they always turn out juicy and flavorful—making them a favorite anytime.