Introduction
Looking for wings with maximum flavor and crunch—no sauce needed? These Crispy Dry Rub Chicken Wings deliver bold taste with a perfectly crisp texture using simple pantry spices and an oven or air fryer. Ideal for game night, parties, or anytime snacking.
Ingredients List
- 2 lbs chicken wings, split and tips removed
- 1 tbsp baking powder (aluminum-free)
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional, for heat)
Timing
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes (oven) or 25–30 minutes (air fryer)
- Total Time: 50–55 minutes
Step-by-Step Instructions
Step 1: Pat wings dry
Use paper towels to thoroughly pat wings dry—moisture prevents crisping.
Step 2: Toss with dry rub
In a large bowl, combine baking powder, salt, and all spices. Toss wings in the dry rub until evenly coated.
Step 3: Bake or air fry
Oven: Preheat to 425°F (220°C). Place wings on a rack over a baking sheet. Bake 40–45 minutes, flipping halfway. Air Fryer: Preheat to 400°F (200°C). Arrange wings in a single layer. Air fry 25–30 minutes, shaking basket halfway through.
Step 4: Serve
Serve hot with ranch, blue cheese, or your favorite dipping sauce.
Nutritional Information (Per Serving – Makes 4)
- Calories: 290 kcal
- Fat: 21g
- Carbs: 2g
- Protein: 22g
Healthier Alternatives
- Remove skin for lower fat content
- Use a salt-free seasoning blend to reduce sodium
- Bake instead of frying for a lighter version
Serving Suggestions
- Pair with celery sticks and carrot slices
- Serve with a variety of dips: garlic aioli, honey mustard, sriracha mayo
- Add to a game day platter with other finger foods
Common Mistakes to Avoid
- Skipping baking powder: It helps dry out the skin for ultimate crispiness
- Not drying the wings: Moisture causes steaming, not crisping
- Overcrowding: Cook in batches for even browning
Storing Tips
- Store leftovers in the fridge for up to 3 days
- Reheat in the oven or air fryer at 375°F for 5–10 minutes to restore crispness
- Not recommended for freezing, as skin may lose texture
Conclusion
These Crispy Dry Rub Chicken Wings are flavor-packed and perfectly crunchy without the mess of sauce. Just spice, crisp, and satisfaction.
Try them this weekend and let us know your favorite dry rub variation! Subscribe for more crispy, crowd-pleasing recipes.
FAQs
Q: Can I make these ahead?
A: Yes! Season ahead and refrigerate, then cook just before serving.
Q: Can I double the batch?
A: Definitely—just make sure not to overcrowd your tray or air fryer basket.
Q: What’s the purpose of baking powder?
A: It raises the pH level of the skin, helping it crisp better during cooking.
Q: Can I use frozen wings?
A: Yes, but thaw completely and pat dry before seasoning for best results.
