Dry Rub Chicken Wings

If you’re into wings that bring the flavor without the mess, these are your new go-to. They’re baked or air-fried until perfectly crisp, coated in a simple spice mix that hits all the right notes: savory, smoky, a little heat, and totally snack-worthy.

These wings are low-effort, high-reward. The dry rub adds deep flavor without needing extra sauces or dips, and you can prep them ahead and cook right before serving. Perfect for game days, parties, or anytime wings are on your mind.

Helpful Tips

• Pat the wings dry: Moisture is the enemy of crispiness, so give them a good pat with paper towels before adding the rub.
• Don’t skip the cornstarch: It’s the secret to that crispy skin when baking—helps draw out moisture and adds crunch.
• Use a wire rack: Elevating the wings on a rack helps air circulate so they cook evenly and crisp up all over.

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• Peruvian Chicken Wings
• Jerk Chicken Wings
• Firecracker Chicken Lollipops

Dry Rub Chicken Wings

These dry rub chicken wings are crispy, flavorful, and packed with bold, smoky spices—no sauce needed.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine American

Servings 4 servings

Calories 322 kcal

Ingredients

  

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• 2 pounds chicken wings
• 1/4 cup all-purpose flour enough to fully coat the wings
• 2 tablespoons cornstarch
• 2 teaspoons brown sugar
• 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

Instructions

 

• Preheat your oven to 375°F (190°C). Pat the chicken wings dry and transfer them to a large bowl or zip-top bag.
• Add flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Toss until the wings are fully coated.
• Line a baking sheet with parchment paper and arrange the wings in a single layer. Lightly spritz them with cooking oil.
• Bake for 20 minutes, flip the wings, spritz again, and bake for another 10 minutes—until crispy and fully cooked (internal temp should reach 165°F/74°C).

Nutrition

Calories: 322kcalCarbohydrates: 11gProtein: 24gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 94mgSodium: 99mgPotassium: 233mgFiber: 1gSugar: 2gVitamin A: 575IUVitamin C: 1mgCalcium: 22mgIron: 2mg

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