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If you think there’s no way to make crispy chicken wings at home, think again. These are my best ever dry rub chicken wings and you can make them in either the oven or the air fryer! And we’re using my everything BBQ rub for the seasoning, so you know it’s good. Serve the wings with a little ranch or blue cheese, and you have an out-of-this-world appetizer for parties or game day.

A stoneware plate of dry rub chicken wings on an orange tiled counter next to a green plate, orange striped linen, glasses of beer, and brown bowls of dry rub and ranch.

This week, I soaked up the gorgeous Vegas “winter” weather with lots of walks, wine, and eating outside as much as possible. And I mean, yes, I am a winter girlie. But honestly, screw that groundhog. After a week of 70-something degree weather, I’m so ready for sundresses and spritzes.

I was also stoked, because I got to have some of my favorite wings! Growing up in Vegas, we always ordered pizza and wings from a local spot and their wings are the best. Perfectly crispy, juicy, and tossed with a sweet-savory-spicy rub.

And since I can’t have them whenever I want, I decided to create a little copycat version! Like my hot honey buffalo wings or my famous garlic butter chicken wings, I usually make them in the oven for a crowd. But if I have the time, I also like to use the air fryer like I do in this BBQ chicken wings recipe.

The real secret to these wings though, is a double tossing method. Most wings are just baked with the rub, but I like to toss the wings both before and after cooking for extra coverage. (Just a little trick I learned from my instructor when I was in culinary school!)

Dry rub

Brown bowls of chicken, spices, and baking powder on a beige counter.

The key to a good wing is to use a good rub. I mean, that’s where all the flavor comes from lol. Usually I make my own with a little brown sugar, because I like a hint of sweetness!

Of course, feel free to use whatever rub you like best. Store-bought will totally work for this recipe, just use something with lots of spices or the wings will be bland.

Just a heads up! If you use a rub with brown sugar, it will caramelize in the oven/air fryer and create dark spots. As long as the sugar isn’t burning/smoking, it’ll add lots of flavor!

Air fryer recipe

A white bowl of chicken with cornstarch on a white counter.
Add the dried wings to a bowl with the baking powder & rub.
A white bowl of chicken tossed with spices on a white counter.
Toss the wings until they are very well coated on all sides.
Raw dry rub chicken wings in an air fryer basket.
Add the wings to the basket of an air fryer. Spray with oil.
Crispy dry rub chicken wings in an air fryer basket.
Then, fry the wings at 375°F (190°C) for ~18 minutes.
A white bowl of baked chicken wings topped with dry rub on a white counter.
Let the wings cool for a few and then toss them with more rub.
A stoneware plate of dry rub chicken wings next to glasses of beer, an orange and white striped linen, brown bowls of ranch and rub, and a green plate on an orange tile table.
Serve the wings right away with blue cheese or ranch dressing!

Or bake the wings

Raw dry rub wings on a wire rack.
If you want to bake the wings, line them on a greased wire rack. Place the rack on a sheet pan.
Baked chicken wings on a wire rack.
Then, bake the wings at 425°F (218°C) for 40-50 minutes, flipping them halfway through.
A white stoneware plate of dry rub chicken wings on an orange tiled counter next to a white bowl of ranch, glasses of beer, and orange striped linen.

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The Best Dry Rub Chicken Wings

Yield: 16 chicken wings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
I could eat these dry rub chicken wings every day! All you need is a few ingredients for wings that come out crispy every single time. Even better, you can make them in the air fryer or oven! Use my best ever homemade dry rub or use store-bought to make things even easier. Serve these wings with ranch or blue cheese dressing for a sweet, savory, and slightly spicy app!
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Ingredients

  • 1 1/2 pounds party chicken wings (680 grams)
  • 2 teaspoons aluminum-free baking powder, NOT baking soda!
  • 1/4 cup everything BBQ rub or store-bought rub, divided (40 grams)
  • Neutral oil or cooking spray, for greasing
  • Ranch or blue cheese dressing, for serving

Equipment

  • Wire rack
  • 1 sheet pan
  • Air fryer optional

Instructions 

Prep the Wings

  • Dry the wings very well with paper towels. You want them to be as dry as possible! (You can also dry them in the fridge overnight. See Recipe Notes for more details.)
  • Then, place the wings in a large bowl. Add the baking powder and half of the BBQ rub. Toss until the wings are well coated, being sure to get the rub in all the nooks and crannies.

Air Fryer Directions

  • Grease the basket of an air fryer with neutral oil or cooking spray. Then, place the wings skin-side up in a single layer in the air fryer basket. It's ok if they're touching a little on the edges, they will shrink as they cook!
  • Fry the wings at 375°F (200°C) for 10 minutes. Then, flip the wings and fry them for 6-8 more minutes until they're crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. Rest for about 5 minutes to crisp up more.

Oven Directions

  • To bake the wings, preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper or tin foil. Then, place an oven-safe wire rack on the prepared sheet pan. Grease it very well with neutral oil or cooking spray.
  • Place the wings skin-side up in a single layer on the wire rack. It's ok if they're touching a bit on the sides, they will cook down!
  • Bake the wings for 25 minutes. Then, flip the wings and bake them for another 20-25 minutes until they are crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. Remove the wings from the oven and let them rest for about 5 minutes to crisp up more.

Toss & Garnish

  • Transfer the cooked wings to a large mixing bowl. Add the rest of the BBQ rub and toss until the wings are well-coated. Serve with ranch or blue cheese dressing and enjoy!

Notes

If you can’t find party wings, that’s totally fine. Just keep in mind that you’ll have to break down the whole wings before you make this recipe!
Dry all sides of the wings really well. You want them to be as dry as possible so they crisp up instead of steam. If you have time, you can also dry the wings on a wire rack overnight in the fridge. Place the wire rack on a sheet pan to prevent cross contamination and leave the wings uncovered so they dry out.
The secret to crispy baked wings is baking powder. Make sure you’re using fresh, aluminum-free baking powder. Not baking soda! Otherwise, the wings will come out with a bitter, metallic aftertaste.
If your air fryer is small like mine, you may need to work in batches. Just place the cooked wings on a wire rack and keep them warm at the lowest setting of your oven. Mine is 170°F (77°C).
For extra crispy wings, broil them for 1-2 minutes. Just don’t broil them for too long, or the wings will dry out.
This recipe will make about 16 wings depending on the size.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1chicken wing, Calories: 60kcal, Carbohydrates: 1g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 70mg, Potassium: 43mg, Sugar: 1g, Calcium: 40mg, Iron: 1mg
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