Growing up in a Southern kitchen, I was taught that seasoning is everything, and that’s the heart of these dry rub chicken wings. After years of basic wings, I created this go-to rub that brings the flavor and crisp texture every wing lover wants. If you’re tired of bland wings that don’t deliver, this one will change the game. It’s all about balance, spice, and getting that perfect crisp without any sauce needed.
These Are The Best Dry Rub Wings
You would be shocked by how epic your wings turn out when you use your own blend of spices. You are in direct control of the flavor. That’s what I love most!
| Yield: | Prep Time: | Cook Time: | Total Time: |
| 4 servings | 10 mins | 20 mins | 30 mins |
Dry Rub Chicken Wings Ingredients
- Chicken Wings: Party wings work best. They’re already separated into flats and drums so they cook more evenly, sauce better, and you’re not wrestling with whole wings before dinner. Flats and drums also get crispier and give you more surface area for seasoning and sauce to actually cling. If whole wings are all you’ve got, they’ll still work, just break them down for the best results.
- Flour: You can use 1-2 tablespoons of baking powder (enough to fully coat the chicken). You can also omit flour completely and make naked chicken wings.
- Brown Sugar, Smoked Paprika, Chili Powder, Onion Powder, Garlic Powder, Salt and Pepper
- Cooking Oil/Olive Oil
How to Make Dry Rub Chicken Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the wings. Pat the chicken wings completely dry with paper towels. This is key for getting them crispy in the oven.
- Coat with flour and rub. In a large bowl, toss the wings with flour, smoked paprika, brown sugar or sweetener, chili powder, onion powder, garlic powder, salt, and pepper to taste to the chicken. Ensure the chicken is fully coated.
- Arrange on the pan. Lay the wings in a single layer on the baking sheet or wire rack. Don’t overcrowd them, give the wings space so the heat can circulate.
- Bake until crispy. Place in the oven and bake, flipping halfway through. The wings should be golden brown, crispy, and cooked through (165°F internal temp).
- Rest and serve. Let the wings sit for a couple of minutes out of the oven.
Crispy Dry Rub Chicken Wings
Growing up in a Southern kitchen, I was taught that seasoning is everything, and that’s the heart of these dry rub chicken wings. After years of basic wings, I created this go-to rub that brings the flavor and crisp texture every wing lover wants. If you’re tired of bland wings that don’t deliver, this one will change the game. It’s all about balance, spice, and getting that perfect crisp without any sauce needed.
Ingredients
- 2 pounds chicken wings I use split party wings.
⅓-1/2 cup all-purpose flour Use enough to fully coat the wings.
2-4 teaspoons brown sugar or brown sweetener Adjust to taste. Use enough to fully coat the wings. I use 3-4 teaspoons depending on the size of the wings.
1-2 teaspoons smoked paprika Adjust to taste. Use enough to fully coat the wings. I use 2 teaspoons.
1-2 teaspoons chili powder Adjust to taste. Use enough to fully coat the wings. I use 2 teaspoons.
½-1 teaspoon garlic powder Adjust to taste. Use enough to fully coat the wings. I use 1 teaspoon.
½-1 teaspoon onion powder Adjust to taste. Use enough to fully coat the wings. I use 1 teaspoon.
salt and pepper to taste
cooking oil spray I use olive oil.
Instructions
Oven and Baking Instructions
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Preheat the oven to 375 degrees.
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Pat the chicken dry and place it in a large bowl or plastic bag.2 pounds chicken wings
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Add all of the spices to the chicken. Rub the spices into the meat to ensure the chicken isn’t bland. Look for “bald spots” in the chicken, areas were the meat isn’t seasoned and add more spices to fully coat the wings.
Add the flour and rub the chicken to ensure the flour adheres.
Ensure the chicken is fully coated with spices to avoid bland chicken. Add more spices if necessary.
⅓-1/2 cup all-purpose flour,2-4 teaspoons brown sugar or brown sweetener,1-2 teaspoons smoked paprika,1-2 teaspoons chili powder,½-1 teaspoon garlic powder,½-1 teaspoon onion powder,salt and pepper to taste -
Allow the chicken to rest for 10 minutes. This will allow the flour to absorb and adhere to the chicken.
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Line a sheet pan with a baking rack or parchment paper and add the wings. A baking rack works best for crispy wings because it allows airflow. When the wings sit directly on a sheet pan or parchment paper, the bottoms steam in their own juice. That creates soggy wings.
Spritz the chicken wings with cooking oil. If there are any white spots from the flour, be sure to spritz them with oil.
cooking oil spray I use olive oil. -
Bake the wings for 20 minutes and then open and flip the wings. Spritz with cooking oil. Bake for an additional 10 minutes or until the chicken is crisp and cooked through. Ensure the chicken reaches a minimum internal temperature of 165 degrees.
Air Fryer Instructions
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Pat the chicken dry and place it in a large bowl or plastic bag.2 pounds chicken wings
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Add all of the spices to the chicken. Rub the spices into the meat to ensure the chicken isn’t bland. Look for “bald spots” in the chicken, areas were the meat isn’t seasoned and add more spices to fully coat the wings.
Add the flour and rub the chicken to ensure the flour adheres.
Ensure the chicken is fully coated with spices to avoid bland chicken. Add more spices if necessary.
2 pounds chicken wings,⅓-1/2 cup all-purpose flour,2-4 teaspoons brown sugar or brown sweetener,1-2 teaspoons smoked paprika,1-2 teaspoons chili powder,½-1 teaspoon garlic powder,½-1 teaspoon onion powder,salt and pepper to taste -
Allow the chicken to rest for 10 minutes. This will allow the flour to absorb and adhere to the chicken.
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Place the chicken in the air fryer basket. Spritz the chicken with cooking oil. If there are any white spots from the flour, be sure to spritz them with oil.cooking oil spray I use olive oil.
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Air fry for 12-15 minutes on 400 degrees until one side of the chicken is crispy.
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Open the air fryer and flip the chicken. Spritz the chicken with cooking oil. Cook for an additional 5 minutes or until the chicken is crispy and cooked through. Ensure the chicken reaches a minimum internal temperature of 165 degrees.
Notes
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- As a rule of thumb, when applying a rub you should apply enough to fully coat the chicken or meat. You don’t want to see any empty spots. Add more spices if necessary.
- You can substitute regular paprika if you wish, but the smoked paprika definitely takes these to the next level.
- You can swap the all-purpose flour for baking powder. You can use 1-2 tablespoons of baking powder (enough to fully coat the chicken). You can also omit flour completely and make naked chicken wings.
- You can use actual wings (instead of drums and flats) if you wish, you may need to adjust the number of ingredients needed to fully coat your wings.
- Salt is key for adding additional flavor to the wings. I typically use ¼ – ½ teaspoon for this recipe. I generally allow readers to salt to taste and their preference, considering what their diet allows. Keep in mind, the spices alone will provide flavor, but it needs to be amplified with salt.
- Start with ¼ cup of flour and add additional flour if necessary. The chicken should be fully coated.
- If you see white areas of flour on the wings, spritz the areas with oil.
- Foil can be substituted for parchment paper while baking. Your cook time may change, so keep an eye out on the wings while they bake. They will need to reach a minimum temperature of 165 degrees.
- Want to make them spicy? Add Srirarcha, cayenne pepper or Cajun Seasoning. So good! I typically add 1 to 1 ½ teaspoons.
Nutrition
Serving: 8ozCalories: 492kcalCarbohydrates: 7gProtein: 41gFat: 31
