Crispy Dry Rub Chicken Wings (Printable Version)
Crispy wings with a smoky, sweet spice blend featuring paprika, brown sugar, and garlic. Baked or air-fried to perfection.
# Everything You’ll Need:
→ Main
01 -
2 pounds chicken wings (drummettes/split wings)
02 -
⅓-1/2 cup all-purpose flour
→ Dry Rub
03 -
2 teaspoons brown sugar or brown sweetener
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon chili powder
06 -
½ teaspoon garlic powder
07 -
½ teaspoon onion powder
08 -
Salt and pepper to taste
→ Additional
09 -
Olive oil cooking spray
# Steps to Cook:
01 -
Pat the chicken wings dry and place them in a large bowl or plastic bag.
02 -
Add the flour and all of the spices to the chicken. Ensure the wings are fully coated with spices to avoid bland results. Add more spices if necessary.
03 -
Preheat oven to 375°F (190°C). Line a sheet pan with parchment paper and arrange the wings. Spritz with cooking oil spray. Bake for 20 minutes, then flip and spritz again. Bake for an additional 10 minutes or until crispy and internal temperature reaches 165°F (74°C).
04 -
Place the coated wings in the air fryer basket. Spritz with cooking oil. Air fry at 400°F (205°C) for 15 minutes. Flip the wings, spritz again, and cook for an additional 5 minutes or until crispy and internal temperature reaches 165°F (74°C).
# Extra Suggestions:
01 -
Apply enough rub to fully coat the chicken with no empty spots.
02 -
Smoked paprika provides superior flavor compared to regular paprika.
03 -
You can substitute baking powder (1-2 tablespoons) for flour or omit it entirely for naked wings.
04 -
Salt is crucial for enhancing flavor - typically ¼ to ½ teaspoon works well.
05 -
Start with ¼ cup of flour and add more if needed until wings are fully coated.
06 -
Spritz any visible white flour spots with oil before cooking.
07 -
For spicy wings, add 1 to 1½ teaspoons of Sriracha, cayenne pepper, or Cajun seasoning.