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)
- 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
- 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.
