Dry Rub Chicken Wings

Dry Rub Chicken Wings are a delicious and easy way to enjoy flavorful, crispy wings without the mess of a wet marinade or sauce. The key to these wings is a perfectly balanced blend of spices that infuse the meat with flavor and a method that ensures a crispy exterior while keeping the meat tender and juicy. Whether you’re hosting a game day party, a barbecue, or just craving a tasty snack, these wings are sure to be a hit!

Ingredients:

Table of Contents

For the Dry Rub:

1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional, for extra heat)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder

For the Chicken Wings:

2 pounds (about 1 kg) chicken wings, split at the joints and tips removed
2 tablespoons olive oil or vegetable oil

Instructions:

1. Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. The rack will help the wings cook evenly and get crispy.

2. Prepare the Dry Rub:

In a small bowl, combine all the dry rub ingredients: smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cumin, black pepper, salt, cayenne pepper (if using), oregano, thyme, and mustard powder. Mix well until all the spices are evenly distributed.

3. Season the Chicken Wings:

Pat the chicken wings dry with paper towels to remove any excess moisture. This will help the dry rub stick better and the wings get crispier.
Place the wings in a large bowl. Drizzle with the olive oil and toss to coat the wings evenly.
Sprinkle the dry rub over the wings, making sure each wing is thoroughly coated with the spice mixture. You can use your hands to rub the spices into the wings, ensuring an even coating.

4. Arrange and Bake:

Place the seasoned wings in a single layer on the wire rack on your prepared baking sheet. Make sure the wings are not touching each other to allow for even cooking and crisping.
Bake the wings in the preheated oven for 35-45 minutes, turning them halfway through cooking. The wings are done when they are golden brown and crispy, and the internal temperature reaches 165°F (74°C).

5. Serve:

Remove the wings from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring juicy wings.
Serve the wings hot with your favorite dipping sauces such as ranch, blue cheese, or a tangy barbecue sauce. You can also pair them with celery sticks and carrot sticks for a classic wing platter.

Tips for Success:

Crispier Wings: For extra crispy wings, after coating them with the dry rub, let them sit uncovered in the refrigerator for an hour before baking. This dries out the skin, helping it crisp up better in the oven.
Air Fryer Option: If you prefer using an air fryer, cook the wings in a preheated air fryer at 375°F (190°C) for 25-30 minutes, shaking the basket halfway through.
Grill Option: You can also cook these wings on the grill. Preheat the grill to medium-high heat and cook the wings for about 20-25 minutes, turning occasionally until they are cooked through and crispy.

Variations:

Sweet and Spicy: Add more brown sugar and cayenne pepper to the dry rub for a sweet and spicy kick.
Herb-Infused: Add fresh herbs like rosemary or thyme to the rub for an aromatic twist.
Lemon Pepper Wings: Replace the smoked paprika and cumin with lemon zest and ground black pepper for a zesty lemon pepper version.