Chicken wings: They’re delicious and perfect for just about any occasion. Whether you’re planning a party or just want a tasty weeknight meal, wings are always a good call.
If you’re looking for a way to change up your wing game, consider dry rub chicken wings. Instead of being coated in sauce, these wings get their flavor from a blend of spices, which results in a crispy texture and concentrated flavor.
You can cook dry rub wings in the oven, air fryer, or even fry them. Keep reading for some of the best dry rub chicken wings recipes, plus tips for getting them perfectly crispy every time.
Understanding Dry Rubs: The Key to Flavor
What is a Dry Rub?
A dry rub is a blend of spices and herbs that you apply to meat before you cook it. It forms a flavorful crust and brings out the natural taste of the chicken.
Dry rubs are generally better than wet marinades because they help the chicken skin get crispy.
Essential Dry Rub Ingredients
Most dry rubs for chicken wings include paprika (smoked and regular), garlic powder, onion powder, chili powder, salt, pepper, and brown sugar (or a sugar-free substitute).
Each spice plays a role. Paprika adds smokiness and color, garlic and onion powder add savory notes, and chili powder adds some heat.
The Importance of Baking Powder
Baking powder is a key ingredient for making crispy wings. It raises the pH and helps the skin brown and crisp up.
Don’t use baking soda instead of baking powder. It’ll leave a weird taste and ruin your wings.
Dry rub recipes: Variations and customization
One of the best things about dry rubs is that they’re so easy to adapt to your own personal tastes. Here are some ideas to get you started:
Basic dry rub recipe
This is a great all-purpose dry rub that you can tweak to your liking. It’s easy to adjust the spice level to suit your preferences.
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 tablespoon baking powder
- 1/4 teaspoon cayenne pepper (optional)
No-sugar dry rub option
If you’re watching your sugar intake, you can easily make a sugar-free dry rub. You can substitute erythritol or stevia for the sugar, if you like. Just know that leaving out the sugar or replacing it with a substitute may slightly change the flavor and browning of your chicken wings.
Other flavor variations
Feel free to add other herbs and spices to customize your dry rub. Oregano, cumin, thyme, rosemary, and lemon pepper are all great additions. Don’t be afraid to experiment to create your own unique flavor combinations!
Prepping the Wings
First, you’ll need to decide what kind of wings you want to use. You can buy whole wings, or you can buy them already separated into drumettes and wingettes. Most people find drumettes and wingettes easier to eat.
Next, dry the wings completely with paper towels. Any moisture will keep them from crisping up in the oven or on the grill.
Finally, coat the wings evenly with the dry rub. For every pound of wings, use 1-2 tablespoons of rub. After you’ve coated them, let them sit for 15-30 minutes. This will give the flavors time to meld.
Cooking Methods for Crispy Dry Rub Wings
Once you’ve got your wings rubbed down with your favorite spice blend, it’s time to cook ’em up! Here are some cooking methods that’ll help you get that perfect crispy skin.
Oven Baking
Baking is a reliable method for cooking wings. Preheat your oven to 425 degrees Fahrenheit and bake for 45-50 minutes. For even better results, place the wings on a wire rack set inside a baking sheet. The wire rack allows air to circulate around the wings, helping them to brown evenly and preventing them from getting soggy.
Air Frying
Air frying is a quick and easy way to get super crispy wings. Set your air fryer to 400 degrees Fahrenheit and cook the wings for 20-25 minutes, flipping them halfway through. Air frying offers the advantage of extra crispiness and a reduced cooking time.
Frying
For the ultimate crispy wings, nothing beats deep frying. Heat your oil to 350-375°F and fry the wings for 12-15 minutes, until golden brown and cooked through. A pro tip: For the best results, salt the wings about an hour before frying. This helps to draw out moisture and ensures a crispy skin.
Serving and Storing Your Wings
These dry rub wings are amazing on their own, but they’re even better with a dipping sauce! Ranch dressing, blue cheese dressing, or honey mustard are all great choices.
Got leftovers? Store the wings in an airtight container in the refrigerator for up to three days.
To reheat, use the oven or air fryer to keep them crispy. Please, for the love of all that is holy, do not microwave them unless you’re okay with soggy sadness.
In Closing
Dry rub chicken wings are easy to make, and they can easily be customized to suit your tastes. Plus, they have a satisfying crispy texture that everyone loves.
Why not try one of these recipes and see for yourself? Feel free to experiment with different spice combinations.
However you make them, dry rub wings are a guaranteed crowd-pleaser for any occasion.