This is the best chicken wing rub! A handful of simple spices work their magic to infuse savory, smoky, and spicy flavors into chicken wings before they’re baked (or air fried) to crispy perfection. The easiest way to make flavor-packed chicken wings!
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The only way to make game day complete is with a huge platter of appetizers, including crispy chicken wings. For the best chicken wings, be sure to coat them in this easy Dry Rub for Wings beforehand! It’s a simple spice blend that’s the secret to extra delicious wings.
What is a dry rub?
A dry rub, or spice rub, is a mix of dry spices and sugar used to infuse well-balanced layers of heat, smoke, and sweetness on chicken, beef, pork, and seafood. The spices are rubbed on the outside of the meat before cooking to not only give them more flavor but also a caramelized crispy crust.
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Love
OMG, I just tried this dry rub recipe and it is seriously life-changing! The chicken wings turned out so juicy and flavorful, and the best part is that it’s so easy to make. Definitely going to be making this again and again. 😍
– Max
Ingredients needed
While chicken wings are a star ingredient in this recipe, they just wouldn’t be as special without being tossed in the dry rub made from these simple spices:
- Brown sugar – Believe it or not, sugar is key in a chicken wing rub. Its sweetness balances out the smoke and spice from the spices as well as forms a caramelized crust around the chicken.
- Baking powder – Baking powder fuses to the outside of the chicken wings as they cook to form an extra crispy crust. I don’t recommend replacing this with baking soda as it can leave a metallic flavor behind.
- Smoked paprika – Regular paprika will do if that’s what you already have at home, but the wings won’t be as smoky.
- Chili powder and chipotle chili powder – Using both chili powder and chipotle chili powder gives the dry rub deep layers of earthiness, smoke, and spice. While I recommend using both, you can stick to just one if that’s all you have at home. Or, try one of these chili powder substitutes.
- Garlic and onion powder – Garlic and onion powder work together to give the rub a distinct savory flavor that compliments the smokiness and subtle spice.
- Kosher salt
- Black pepper
How to make dry rub chicken wings
Step 1
Make the dry rub
- First, make the dry rub by mixing the sugar and spices together in a bowl or jar. Use it right away or store it for later.
Step 1
Coat the wings
- To make dry rub chicken wings, add the dried wings and drumettes to a large ziplock bag.
- Add the baking powder and the spice rub, seal the bag closed, then toss to coat.
- You can use your hands to massage all of the spices onto the meat as well.
Step 3
Bake the wings
- Lay the wings on a wire rack on top of a baking sheet, then bake until crispy.
- Serve with your favorite dipping sauce, then enjoy!
Tips and tricks
- You can make this recipe with both fresh and frozen chicken wings. Make sure to thaw the wings beforehand, then pat them dry with paper towels.
- Cook the wings as soon as they’re coated in the dry rub or let them rest overnight to give those gorgeous flavors time to soak into the meat. Learn more about marinating the dry rub wings in the FAQs below.
- Serve the wings with blue cheese dressing, ranch dressing, or any of these 25+ sauces for wings for dipping.
More ways to use chicken wing rub
A dry spice rub is an easy way to add layers of flavor to any chicken wing recipe without needing a sauce. However, you aren’t limited to only using the blend on chicken wings! Instead, try rubbing the spices over any of these meats:
After the meat is coated in the dry rub, wrap it in plastic and leave it in the refrigerator for at least 1 hour. This way, all of those smoky and earthy flavors will be absorbed.
Flavor variations
You can mix and match the spices in this recipe when you want to play with the flavor balance, spice level, and more. Use the ideas below to play around with the flavors and find your perfect blend:
- Dried herbs: Oregano, rosemary, thyme, sage, parsley, or basil.
- Savory: Mustard powder, paprika, turmeric, or cumin.
- Spicy: Cayenne, ancho chili powder, or red pepper flakes.
Need more ideas? Coat the wings in my Chili Seasoning and Cajun Seasoning blends instead.
FAQs
Coat the wings in the dry rub before cooking. This way, the spices have a chance to work their magic and seep into the meat.
This can happen if the chicken wings weren’t patted dry beforehand. Dry them really well with paper towels before tossing them in the spice rub to help the spices stick.
If they still aren’t sticking, toss the wings in a thin layer of vegetable oil before coating them in the dry rub.
Either bake the dry rub wings right away or let them marinate for as little as 30 minutes or up to 12 hours. To marinate the dry rub chicken wings, place them on a wire rack and let them rest in the fridge overnight.
Storing
The dry rub will last for up to 6 months when stored in an airtight container in your pantry or on your spice rack.
More homemade seasoning blends
More chicken wing recipes
Did you try these dry rub chicken wings?
If you loved this chicken wing rub, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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PS – Be sure to check out these 25+ Sauces for Chicken Wings and 35+ Sides for Wings too!
Full Recipe
Crispy Dry Rub Chicken Wings (Baked or Air Fried)
Ingredients
- 2 pounds chicken wings
- 2 Tablespoons brown sugar
- 1 Tablespoon baking powder
- 1 Tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Make the dry rub by mixing the sugar, baking powder, and spices together in a bowl or jar. Use it right away or store it for later.
- To make dry rub chicken wings, add the dried wings and drumettes to a large ziplock bag. Add the spice rub, seal the bag closed, then toss to coat. You can use your hands to massage all of the spices onto the meat as well.
To Bake in the Oven
- Preheat the oven to 450 degrees.
- Spray a wire rack with cooking spray and set on a foil-lined baking sheet.
- Arrange the dry rubbed chicken in a single layer on the wire rack.
- Bake for 20 minutes. Flip and cook for an additional 10-15 minutes, until the skin is crispy and golden.
To Air Fry
- Preheat the air fryer to 380 degrees.
- Place the chicken wings in the air fryer basket and for 25 minutes, shaking the basket every 5 minutes. After 25 minutes, increase the temperature to 400 degrees and cook for 5-15 minutes longer. Shake every 5 minutes and begin checking for doneness at 5 minutes. Remove when the wings are crisped to your liking.
Notes
- Dried herbs: Oregano, rosemary, thyme, sage, parsley, or basil.
- Savory: Mustard powder, paprika, turmeric, or cumin.
- Spicy: Cayenne, ancho chili powder, or red pepper flakes.
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