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Dry rub chicken wings served on a plate with carrot and celery sticks.

Dry Rub Chicken Wings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

Description

These restaurant-style, dry rub wings are irresistibly delicious. Perfectly seasoned with a sweet/savory rub, they’re cooked until golden and crisp in the oven or air fryer. Serve with your favorite dipping sauce.

Ingredients

Scale

Fresh Poultry

1 pound chicken wing portions (chicken party wings, 1st & 2nd sections)

Wing Dry Rub

  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground mustard powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon black ground pepper
  • Optional: 1/4 teaspoon cayenne pepper (for a kick of heat)

For Garnishing and Serving

  • Maldon Sea Salt Flakes
  • Green onion, sliced (or fresh Italian parsley, chopped)
  • Dipping sauce

Instructions

Oven Method

RECIPE PREP: Preheat oven to 400°F. Place a metal baking rack over a rimmed sheet pan and put it aside. Don’t rinse the chicken. Just pat the wings dry between paper towels.

  1. Add chicken wings and olive oil to a large bowl. Toss well to coat.
  2. Add all the spices to small bowl. Mix to combine. Sprinkle the seasoning over the wings. With your hands, toss and rub the all pieces until they’re fully coated in wing dry rub.
  3. Arrange the wings skin side up on wire rack placed over a baking sheet. Leave space between the pieces so they can properly brown and crisp. 
  4. Bake for 20 minutes. Flip wings over and cook 15 minutes more. For extra-crispy wings, flip the pieces again and roast a few minutes longer.
  5. Transfer dry rub wings to a plate. Garnish with flaky salt and sliced green onion or freshly-chopped Italian parsley. Serve hot with your favorite dipping sauce.

Air Fryer Method

RECIPE PREP: Preheat air fryer to 350°F. Don’t rinse the wings. Just pat them dry between paper towels. 

  1. Place chicken wings in a large bowl. Pour olive oil over the pieces and toss well to coat. 
  2. Create the wing dry rub: add the spices to a small bowl and whisk to combine. Sprinkle the seasoning over the chicken. With your hands, toss and rub the wings until fully coated in dry rub mix.
  3. Arrange the wings inside the air fryer basket. Stand them upright on their ends, leaning against one another and the sides of the basket. But don’t overcrowd the basket. If needed, cook in batches.
  4. Air fry the chicken for about 35 minutes, or until golden and crisp on the outside and tender and juicy on the inside.
  5. Transfer dry rub wings to a plate. Garnish with flaky salt and sliced green onion or freshly-chopped Italian parsley. Serve hot with your favorite dipping sauce.

Equipment

Notes

For easy clean-up: If baking the wings, line the baking tray with aluminum foil. If air frying the wings, line the basket with an air fryer (parchment paper) liner. 

How many pounds of chicken wings per person? As an appetizer, I recommend 1 pound chicken wings per person, or 1 1/ pounds for hearty eaters. To serve a party of 8, I recommend prepping 10 to 12 pounds of wings to make sure there’s enough for everyone. It’s always best to have more than not enough.

  • Prep Time: 5 Minutes
  • Cook Time: 35 Minutes
  • Category: Appetizers
  • Method: Oven / Air Fryer
  • Cuisine: American

Find it online: https://www.confettiandbliss.com/dry-rub-chicken-wings/