Why You’ll Love This Recipe
This dry rub is quick to make, requires no special equipment, and is packed with flavor. It creates a crispy, seasoned coating that sticks to the wings perfectly. Great for meal prep or game day, it’s versatile enough to pair with your favorite dips or stand alone as a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
paprika
garlic powder
onion powder
brown sugar
salt
black pepper
chili powder
smoked paprika (optional, for extra depth)
cayenne pepper (adjust to taste)
dried thyme or oregano (optional)
Directions
- In a small bowl, mix all the dry ingredients until well combined.
- Pat chicken wings dry with paper towels to remove excess moisture.
- Place wings in a large bowl or zip-top bag and add the dry rub.
- Toss thoroughly to coat each wing evenly with the seasoning.
- Let the wings sit for 10–15 minutes to absorb the flavors.
- Cook using your preferred method—bake, grill, air fry, or deep-fry—until crispy and fully cooked.
- Serve hot as-is or with dipping sauces like ranch, blue cheese, or hot sauce.
Servings and timing
This dry rub recipe is enough for about 2–3 pounds of chicken wings.
Prep time: 5 minutes
Marinating time (optional): 10–15 minutes
Cook time (depends on method):
- Baked: 400°F (200°C) for 40–45 minutes
- Air fried: 400°F (200°C) for 20–25 minutes
- Grilled: 10–12 minutes per side over medium heat
Variations
- Add cumin or coriander for a smoky, earthy flavor.
- Swap brown sugar with coconut sugar for a natural sweetener.
- Mix in lemon pepper or dried citrus zest for a zesty twist.
- Use chipotle powder instead of cayenne for smoky heat.
- For BBQ flavor, add a tablespoon of dry mustard or BBQ seasoning.
Storage/Reheating
Store leftover cooked wings in an airtight container in the refrigerator for up to 4 days.
To reheat, use the oven or air fryer at 350°F (175°C) for 8–10 minutes until warmed through and crispy.
Store unused dry rub in a sealed jar or spice container in a cool, dry place for up to 6 months.
FAQs
Can I make this rub in advance?
Yes, mix and store in a sealed container for up to 6 months. Great for quick meals.
Does this rub work on other meats?
Absolutely. It’s excellent on chicken breasts, thighs, pork, or even roasted vegetables.
Can I use this rub on frozen wings?
For best results, thaw wings first. Dry rub won’t stick well to frozen or wet surfaces.
Is this rub spicy?
It has a mild heat. Adjust cayenne to increase or reduce the spiciness.
Can I bake the wings instead of frying?
Yes, baking at 400°F (200°C) for 40–45 minutes results in crispy, flavorful wings.
Do I need to marinate the wings with the rub?
It’s optional, but letting the rub sit on the wings for 10–15 minutes enhances the flavor.
Can I add oil to the wings before applying the rub?
Yes, a light coating of oil can help the rub stick and crisp up during cooking.
How do I make this rub salt-free?
Simply omit the salt and season the wings separately to your taste before cooking.
Should I remove the wing tips before seasoning?
It’s up to you. Some people prefer to cut off and discard the wing tips; others cook them as-is.
Can I use this rub on skinless wings?
Yes, but it’s best on wings with skin, as the rub adheres better and crisps up during cooking.
Conclusion
This Easy Dry Rub for Chicken Wings is a game-changing blend that adds irresistible flavor without the mess of sauces. Whether you’re prepping for a party, game night, or just a delicious meal, this simple seasoning mix will take your wings to the next level.
PrintEasy Dry Rub For Chicken Wings
This Easy Dry Rub for Chicken Wings is a bold, flavorful blend of spices perfect for baking, grilling, or air frying. It delivers crispy, savory wings without the need for sauces or marinades.
- Prep Time: 5 minutes
- Cook Time: 25–45 minutes (depending on method)
- Total Time: 30–50 minutes
- Yield: 2–3 lbs of wings
- Category: Appetizer
- Method: Baking, Air Frying, Grilling, Frying
- Cuisine: American
Ingredients
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme or oregano (optional)
Instructions
- In a small bowl, mix all dry ingredients until well combined.
- Pat chicken wings dry with paper towels.
- Place wings in a large bowl or zip-top bag and add the dry rub.
- Toss until wings are evenly coated in seasoning.
- Let wings rest for 10–15 minutes to absorb flavors.
- Cook wings using your preferred method (bake, air fry, grill, or fry) until fully cooked and crispy.
- Serve hot as-is or with your favorite dipping sauce.
Notes
- Use chipotle powder instead of cayenne for smoky heat.
- Mix in lemon pepper or citrus zest for a zesty twist.
- Add cumin or coriander for earthiness.
- Lightly oil wings before rubbing for crispier texture.
- Rub can be stored in a sealed container for up to 6 months.
Nutrition
- Serving Size: 1 tablespoon (enough for ~6 wings)
- Calories: 20
- Sugar: 3g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
