These Dry Rub Chicken Wings use a homemade rub then they are oven baked to perfection. Super crispy outside while staying juicy and flavorful. The messier, the better! Yes, these are as amazing as they look!
My family are huge wing fans and they are so easy to make!
Should I use the Drum, flat, or whole wing?
This is really a personal preference, but I will tell you they all are delicious! The whole wing is typically cheaper than the wing parts (drums and flats) but the whole wing takes longer to cook. You could also buy the whole wing for the cheaper price and then cut them at the joint and Wala! you have drums and flats and they cook faster.
The dry rub
Okay, this is my secret formula dry rub because it is raved over by the pickiest chicken wing connoisseurs. The dry rub includes kosher salt, chili powder, black pepper, smoked paprika, garlic powder, onion powder, ground mustard, turmeric, and brown sugar (use a sugar free version for low carb).
Pat the wings dry with paper towels and then toss the wings with the dry rub. Place on a sheet tray and bake at 400F until nice and crispy.
If you want less mess, you can line your sheet tray with foil.
Air fryer instructions: cook the dry run chicken wings in a 400F air fryer basket for 20-25, tossing the wings periodically. I wouldn’t place all of the wings in the basket at once, but don’t be afraid to stack them in the air fryer. As long as you are tossing them periodically, they will cook evenly. Cook until an internal temperature of 165F and the outside is nice and crispy.
Some other recipes you will enjoy:
Dry Rub Chicken Wings
- 5 lbs Chicken Wings (Flats, drums, or the whole wing)
- 1 Tablespoon Kosher salt
- 1 Tablespoon Chili powder
- 2 teaspoons Ground black pepper
- 2 teaspoons Smoked paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Ground Mustard
- 1 teaspoon Turmeric
- 1/4 cup Brown Sugar Sweetener (Click here to see my favorite on Amazon)
- Preheat oven to 400F. Pat the wings dry with paper towels.
- Combine all of the rub ingredients in a small bowl. Set aside.
- Take a large container with a lid and place your wings inside of the container. Pour your rub on top of your chicken wings and close the lid. Shake container until the chicken wings are coated evenly. You can also season them in a large mixing bowl and toss with tongs until they are evenly coated.
- Place your coated chicken wings on a large baking sheet (like with foil for less mess) and place into preheated oven for 45 minutes (whole wings). Half way through cooking, make sure to flip your wings to make sure they get crispy on both sides. Remove from oven and serve.
- Air fryer instructions: cook the dry run chicken wings in a 400F air fryer basket for 20-25, tossing the wings periodically. I wouldn't place all of the wings in the basket at once, but don't be afraid to stack them in the air fryer. As long as you are tossing them periodically, they will cook evenly. Cook until an internal temperature of 165F and the outside is nice and crispy.