Absolutely! Dry-rubbed chicken wings are a fantastic alternative to saucy wings. They deliver a powerful, concentrated flavor and an incredibly crispy skin that can’t be beaten.
This is a guide to making perfectly crispy, flavor-packed dry rub wings at home.
The Ultimate Dry Rub Chicken Wings
The secret lies in two key steps: thoroughly drying the wings and using a baking powder-based rub to maximize crispiness.
Prep Time: 10 minutes (plus optional drying time)
Cook Time: 40-50 minutes
Servings: 2-4
Ingredients
For the Wings & Crispy Base:
· 2 lbs (about 1 kg) chicken wings, split into drumettes and flats (pat dry with paper towels)
· 1 tablespoon baking powder (NOT baking soda)
· 1 teaspoon kosher salt
All-Purpose Savory Dry Rub (Use your favorite spices):
· 2 teaspoons smoked paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon chili powder or cayenne pepper (adjust for heat)
· 1 teaspoon brown sugar (optional, for a touch of sweetness and caramelization)
· 1/2 teaspoon black pepper
· 1/2 teaspoon dried oregano or thyme
Optional Finishing Touch:
· Fresh chopped parsley or cilantro
· Flaky sea salt
Instructions
- The CRISPY Secret: Prep the Wings
This is the most important step for skin that shatters.
· Dry Thoroughly: Use paper towels to pat the wing pieces completely dry. The drier they are, the crispier they get.
· The Baking Powder Trick: In a large bowl, toss the completely dry wings with the 1 tablespoon of baking powder and 1 teaspoon of kosher salt. The baking powder raises the skin’s pH level, helping it bubble and crisp up dramatically in the oven without adding any flavor.
· Optional Pro Move: Place the tossed wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 1 hour or up to overnight. This air-dries the skin even further.
- Apply the Rub
· In a small bowl, mix all the dry rub spices together.
· Sprinkle the spice rub evenly over the wings and toss until they are thoroughly and evenly coated.
- Bake to Perfection
· Preheat your oven to 425°F (220°C). Using a high temperature is key.
· Arrange the wings in a single layer on a wire rack set over a baking sheet. This allows hot air to circulate around the wings, cooking them evenly and crisping them all over.
· Bake for 40-50 minutes, flipping the wings halfway through, until the skin is deep golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Serve
· Let the wings rest for a few minutes after coming out of the oven.
· Transfer to a platter, garnish with fresh herbs and a sprinkle of flaky sea salt if desired, and serve immediately.
Flavor Rub Variations
The beauty of dry rubs is their versatility. Mix and match these ideas:
- Lemon Pepper Garlic:
· 2 tsp lemon pepper seasoning, 1 tsp garlic powder, 1 tsp dried parsley. - BBQ Dry Rub:
· 2 tsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cumin. - Cajun Spice:
· 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, 1/4 tsp white pepper. - Salt & Vinegar (a fan favorite):
· Toss the hot, freshly baked wings with a packet of powdered vinegar salt (like the kind for chips) or malt vinegar powder.
Pro Tips for Success
· Why Baking Powder? Baking powder is alkaline. When it heats up, it breaks down the protein bonds in the chicken skin, allowing moisture to escape more easily and the fat to render, resulting in a crackling-crisp texture.
· DO NOT use Baking Soda. It has a much stronger, soapy flavor that will ruin the wings.
· Air Fryer Method: This is a fantastic alternative! Toss wings with baking powder and rub as directed. Air fry at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through. They get incredibly crispy.
· Toss in a Bowl: For an even more powerful flavor, once the wings are cooked, toss them in a large bowl with an extra teaspoon or two of the dry rub. The residual heat will “bloom” the spices and make the flavor pop.
Enjoy your perfectly crispy, flavor-blasted dry rub wings! They are the ultimate game-day snack or any-day treat.