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Dry Rubbed Chicken Wings

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Dry rubbed chicken wings are crispy, flavorful, and coated in a bold blend of spices without any sauce. Perfect for game day or an easy dinner, they deliver a smoky, savory kick with every bite.

Ingredients

  • 2 lbs chicken wings, split into flats and drumettes
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1 tbsp brown sugar
  • 1 tsp chili powder

Instructions

  1. Preheat oven to 400°F (200°C) or air fryer to 380°F (193°C).
  2. Pat chicken wings dry thoroughly with paper towels.
  3. In a large bowl, toss wings with olive oil until evenly coated.
  4. In a small bowl, mix paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, brown sugar, and chili powder.
  5. Sprinkle seasoning over wings and toss until evenly coated.
  6. Arrange wings in a single layer on a lined baking sheet or in the air fryer basket.
  7. Bake for 40–45 minutes, flipping halfway through, until crispy and cooked through. For air fryer, cook 20–25 minutes, shaking halfway.
  8. Optional: Broil for 2–3 minutes for extra crispiness.
  9. Serve hot with your favorite dipping sauces.

Notes

  • Pat wings completely dry for maximum crispiness.
  • Avoid overcrowding to ensure even cooking.
  • Add smoked paprika for deeper flavor or extra cayenne for more heat.
  • Store leftovers in the fridge for up to 4 days.
  • Reheat in oven or air fryer to maintain crispiness.

Nutrition

Find it online: https://thefamilycooking.com/dry-rubbed-chicken-wings/