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 to crispy perfection. The easiest way to make flavor-packed chicken wings!
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
The dry rub will last for up to 6 months when stored in an airtight container in your pantry or on your spice rack.