Ingredients
For the Chicken Wings:
2 lbs (about 1 kg) chicken wings, separated into drumettes and flats
1 tablespoon olive oil or vegetable oil
For the Dry Rub:
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon brown sugar (optional, for a touch of sweetness).
Instructions
1. Prepare the Chicken Wings:
Preheat your oven to 400°F (200°C) or set your air fryer to 400°F (200°C).
Pat the chicken wings dry with paper towels. Removing excess moisture helps the wings get crispy in the oven or air fryer.
Place the wings in a large bowl and drizzle with olive oil, tossing to coat evenly. This helps the dry rub stick to the wings.
2. Make the Dry Rub:
In a small bowl, mix together all the dry rub ingredients: paprika, garlic powder, onion powder, smoked paprika, ground cumin, dried oregano, dried thyme, chili powder, cayenne pepper, black pepper, salt, and brown sugar (if using).
Sprinkle the dry rub mixture over the wings, tossing them to ensure each piece is evenly coated. You can use your hands to massage the rub into the wings for even coverage.
3. Cook the Wings:
In the Oven:
Arrange the seasoned wings in a single layer on a wire rack placed over a baking sheet. This allows the heat to circulate around the wings, helping them to cook evenly and get crispy.
Bake in the preheated oven for 35-45 minutes, flipping the wings halfway through, until the wings are golden brown and crispy. The internal temperature should reach 165°F (74°C).
In the Air Fryer:
Place the wings in a single layer in the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
Air fry the wings for 20-25 minutes, shaking the basket halfway through, until the wings are crispy and fully cooked.
4. Serve the Wings:
Once the wings are cooked, remove them from the oven or air fryer and let them rest for a few minutes.
Serve the dry rub chicken wings hot, with your favorite dipping sauces like ranch, blue cheese, or a simple side of celery and carrot sticks.
Tips for Perfect Dry Rub Chicken Wings:
Pat Dry for Crispiness: Make sure the wings are thoroughly dried with paper towels before applying the oil and rub. This step is crucial for achieving crispy skin.
Customize the Heat: Adjust the cayenne pepper and chili powder to your taste preferences. If you prefer a milder wing, reduce the cayenne or omit it altogether.
Air Fryer Timing: Depending on the size of your wings and the power of your air fryer, you may need to adjust the cooking time slightly. Keep an eye on them to avoid overcooking.
Storage and Reheating: Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer at 375°F (190°C) until heated through and crispy.
Experiment with Flavors: The dry rub recipe is versatile. Feel free to add or substitute spices based on your taste. For example, adding ground coriander or a dash of cinnamon can add a unique twist to the flavor profile.
Why You’ll Love Dry Rub Chicken Wings:
Bold Flavor: The dry rub packs a punch of spices, giving the wings a deep, rich flavor without the need for sauce.
Crispy Texture: Whether baked or air-fried, these wings are guaranteed to come out crispy on the outside while remaining juicy on the inside.
Simple and Quick: With minimal prep and cooking time, these wings are perfect for a quick meal or snack that feels indulgent.
Versatile: Perfect for any occasion, from a casual dinner to a party appetizer, these wings are always a hit.
Dry Rub Chicken Wings are the perfect combination of flavor and texture, offering a crispy, savory bite that’s sure to satisfy any wing lover. Enjoy these wings on their own, or pair them with your favorite sides for a complete meal!
