The Best Dry Rub Chicken Wings
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!
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.
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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