Description
These Crispy Dry Rub Chicken Wings are perfectly seasoned with a flavorful blend of brown sugar, smoked paprika, chili powder, garlic and onion powders, then baked or air fried to crispy perfection. Whether you prefer the oven or air fryer method, these wings come out tender inside with a satisfying crunch outside, making them an ideal appetizer or game-day snack for any occasion.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings (drummettes or split wings)
Dry Rub and Coating
- 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
Finishing
- Cooking oil spray (olive oil recommended)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Pat the chicken wings dry thoroughly with paper towels to ensure the coating sticks properly and the wings get crispy.
- Apply Dry Rub: Place the wings into a large bowl or a sealable plastic bag. Add the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Toss or shake well so that the wings are evenly coated with the dry rub mixture.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper. Arrange the coated wings evenly in a single layer, ensuring they do not overlap to allow even crisping. Generously spritz the wings with cooking oil spray to aid browning and crisping.
- Bake Wings: Bake the wings for 20 minutes. After 20 minutes, flip each wing, spritz again with oil, then bake for an additional 10 minutes. Continue until the wings are crispy and reach an internal temperature of 165°F (74°C), ensuring they are fully cooked through.
- Air Fryer Method (Optional): Preheat your air fryer to 400°F (204°C). Prepare the wings with the dry rub the same way as for the oven. Place the wings in the air fryer basket in a single layer without overcrowding. Spritz the wings with cooking oil spray.
- Air Fry Wings: Cook in the air fryer for 15 minutes. Flip the wings, spritz again with oil, and cook for an additional 5 minutes until the wings are evenly crispy and cooked through to 165°F (74°C).
Notes
- For extra crispy wings, make sure to pat them dry thoroughly before applying the dry rub.
- You can adjust the amount of chili powder to increase or decrease the spiciness according to your preference.
- If you don’t have cooking oil spray, lightly brush the wings with olive oil instead to help them crisp up.
- Ensure wings are cooked through by checking they reach an internal temperature of 165°F (74°C).
- Leftover wings can be reheated in the oven or air fryer to retain crispiness.
