Easy Dry Rub for Chicken Wings Recipe
Easy Dry Rub for Chicken Wings Recipe
This homemade dry rub for chicken wings is my secret to taking wings to a whole new level! With simple ingredients, this perfect blend of spices and herbs creates that crispy skin while really boosting the flavor of the juicy meat inside. It’s an easy way to add so much flavor to your wings, whether you're serving them up as a great appetizer or making them the main event.
Want another wing recipe? Try my Salt & Pepper Chicken Wings Recipe!
Why Use a Dry Rub?
A dry rub is a blend of spices and herbs you apply to your food before cooking. It’s hands down one of my favorite ways to bring out amazing flavors, especially when it comes to chicken wings. It creates that crispy, golden crust on the outside while keeping the inside nice and juicy.
What I love about dry rubs is how SIMPLE they are to use—no need for hours of marinating—and how they really enhance the natural flavors of the meat. Unlike marinades that focus on tenderizing, dry rubs are all about adding a bold, rich flavor in just a few easy steps.
Ingredients You'll Need for This Dry Rub Recipe:
1 tablespoon smoked paprika
1 tablespoon baking powder
2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
How to Make and Use This Dry Rub on Wings
1. In a bowl, mix together baking powder, smoked paprika, brown sugar, chili powder, onion powder, garlic powder, salt, and pepper.
2. Pat your chicken wings dry and place them in a large bowl or plastic bag.
3. Add the dry rub to the wings and massage it in until they’re evenly coated.
4. Bake or air fry the wings until golden brown and crispy. Enjoy!
How to Store the Dry Rub
Keep the dry rub in an airtight container like a mason jar or spice jar, and store it in your pantry for up to 6 months.
Pair Your Wings with This Healthy Homemade Ranch Dip
No wing night is complete without a good dipping sauce, and this Healthy Homemade Ranch Dip is my favorite! It’s creamy, tangy, and the perfect cool complement to the spicy flavors of your wings. Plus, it’s made with simple ingredients you probably already have on hand.
Ingredients
3/4 cup plain whole milk, full-fat Greek yogurt
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chives, chopped
1 teaspoon dill, dried
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Mix all the ingredients in a small bowl until well combined.
Transfer the dip into a serving bowl and enjoy it with your wings.
Jazz's Tips for Using This Dry Rub!
Use party wings—these are already cut into drumettes and flats, just like the wings you'd get at a restaurant!
Pat the chicken dry before adding the dry rub. This helps the rub stick better.
Coat the entire wing—don't skip any spots! Make sure every inch is covered in that delicious dry rub.
For extra flavor, let the wings sit with the dry rub for at least 30 minutes, or even overnight in the fridge. It’ll give the spices time to really soak in!
For crispy wings, bake them on a baking sheet lined with foil or parchment paper, or use a baking rack to get that nice crisp all around.
If you’re using the air fryer, make sure the wings are in a single layer so they cook evenly and get nice and crispy.
FAQs
-
If you want to change things up with your dry rub, here are a few spices I recommend. Smoked paprika adds a nice smoky flavor, while cumin brings warmth, and cayenne pepper gives it some heat and spicy flavors. Coriander has a hint of citrus and sweetness, and mustard powder adds a bit of sharpness. For more depth, try five spice seasoning blend or garam masala. If you like smoky and spicy, chipotle powder is a great option. Za'atar or ras el hanout can bring in some Middle Eastern or North African flavors, and Sichuan peppercorns will add a bold, tingly kick to your wings.
-
For each pound of chicken wings, I recommend using about 1 to 2 tablespoons of dry rub. This gives the wings a nice, even coating of spice. Of course, feel free to adjust based on how bold you like the flavor—add more for extra kick or use less if you prefer something milder.
-
Start by patting the wings dry with paper towels to remove any moisture. This helps the dry rub stick better. Next, place the wings in a large bowl or plastic bag—this makes it easier to coat them evenly. Then, use your hands to rub the dry rub onto each wing, making sure every part is covered. For even more flavor, let the wings sit with the dry rub for at least 30 minutes or overnight in the fridge. This allows the flavors to soak in, giving you even tastier wings!
-
The internal temperature of cooked wings should reach 165°F. This ensures they’re fully cooked while remaining juicy and tender.
-
Yes, you can! In fact, letting the wings sit in the dry rub for a bit (even overnight) helps the flavors soak in. Just store them in the fridge until you’re ready to cook them.
-
For the perfect pairing with dry rub wings, I love serving them with classic blue cheese dressing for a creamy, tangy contrast. If you’re in the mood for something spicy, buffalo sauce is always a great option to bring that fiery kick. For those who prefer something a little sweeter, BBQ sauce adds a deliciously smoky flavor to round out the wings.
This is my best dry rub for crispy, golden wings every time. These dry rub wings turn out with crispy perfection, making them the best wings for any occasion. This dry rub chicken wings recipe is perfect for serving with celery sticks and a good dipping sauce—it’s always a hit for game day, the Super Bowl, or any get-together!
Easy Dry Rub for Chicken Wings Recipe
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon baking powder
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Mix everything together in a mason jar or spice jar.
- Store it in the pantry for up to 6 months.
- Use it on your wings as a dry rub.
I am someone who has a hard time paying $6 for a specialty drink I could (probably) make at home, let alone with more wholesome ingredients. So I had to try it. Troy and I put our minds to the test to come up with a copycat version of this Starbucks, Iced Brown Sugar Oat Milk Shaken Espresso.