Description
Crispy Dry Rub Chicken Wings are perfectly seasoned with a flavorful blend of spices and baked or air fried to golden, crunchy perfection. These wings offer a delicious, healthier alternative to fried varieties, delivering a satisfying crispness with a smoky, slightly sweet and spicy flavor. Ideal for game day, parties, or a tasty snack, these wings require minimal ingredients and simple preparation for maximum flavor.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings (drummettes or split wings)
Dry Rub
- 1/3 to 1/2 cup all-purpose flour (enough to fully coat the wings)
- 2 teaspoons brown sugar or brown sweetener
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For Cooking
- Cooking oil spray (olive oil recommended)
Instructions
- Prepare the Wings: Preheat the oven to 375°F (190°C). Pat the chicken wings dry thoroughly using paper towels to ensure crispiness during cooking.
- Coat the Wings: In a large bowl or a resealable plastic bag, combine the wings with the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Toss or shake well to evenly coat each wing with the dry rub mixture.
- Arrange for Baking: Line a baking sheet with parchment paper and place the coated wings in a single layer, ensuring they are not crowded. Spritz the wings generously with olive oil spray to promote browning and crispiness.
- Bake the Wings: Bake the wings in the preheated oven for 20 minutes. Then, carefully flip each wing, spritz again with oil, and continue baking for an additional 10 minutes. Check that the wings are crispy and have reached an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Alternate Air Fryer Method – Preheat: If using an air fryer, preheat it to 400°F (204°C). Prepare the wings with the dry rub as described above.
- Air Fry the Wings: Place the wings in the air fryer basket in a single layer without overlapping. Spritz with olive oil spray to help crisp the coating.
- Cook and Flip: Air fry the wings for 15 minutes, then carefully flip them over, spritz again with oil, and continue cooking for another 5 minutes until the wings are golden, crispy, and cooked through.
Notes
- Patting the wings dry is crucial for achieving maximum crispiness.
- Adjust the amount of brown sugar according to your preferred sweetness level.
- Use a meat thermometer to ensure wings reach a safe internal temperature of 165°F (74°C).
- If baking, spacing wings properly prevents steaming and encourages crispiness.
- The air fryer option provides a faster cooking method with exceptionally crispy results.
- Flour coating helps create a crunchy texture but can be omitted for a gluten-free version by substituting with cornstarch or a gluten-free flour blend.
