I am thrilled to share my recipe for Dry Rub Baked Chicken Wings. I combine 2 lbs chicken wings with a blend of baking powder, garlic powder, smoked paprika, and cayenne pepper for robust flavor. A hint of sugar adds subtle sweetness, making each bite a fresh twist on classic baked wings.

Jump to Recipe

I’ve been workin on a new spin for chicken wings that I think you’ll really dig. This easy dry rub chicken wings recipe is perfect whether you want to bake ’em in the oven or toss ’em in the air fryer.

I start with 2 lbs chicken wings, separated into flats and drumettes then mix them with a blend that includes 1 tablespoon of baking powder, 1 teaspoon of salt, 1/2 teaspoon black pepper, plus garlic and onion powders. I add in some smoked paprika and a bit of cayenne pepper for a kick, and sometimes a touch of sugar just to balance out the flavors with a slight hint of sweetness.

This recipe takes a few cues from those iconic hot wings seasonings you see everywhere, yet it’s all uniquely mine. Give it a try if you’re looking for a no-fuss, bold, flavorful twist on your regular oven baked chicken wings.

Why I Like this Recipe

Reasons I like this recipe:

1. I love how the wings turn out so crispy and tasty every time, and the dry rub really makes them pop.
2. I enjoy that the recipe is easy to follow and flexible; I can use either the oven or my air fryer.
3. I appreciate the perfect balance of spices that gives a bit of heat and a little sweetness if I want it.
4. I like that the instructions remind me to pat the wings dry, which really helps lock in the flavor and crispiness.

Here’s how I usually make these dry rub baked chicken wings:

First, I preheat my oven to 425°F or set my air fryer to 400°F. I know it might seem obvious but getting the temperature right is super important for those crispy wings. Next, I pat the chicken wings dry really well with paper towels because if they’re even a little wet, the rub won’t stick and that’s a major bummer.

After that, I toss the wings in a big bowl with 1 tablespoon of baking powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, and if I’m feeling a hint of sweetness, I add an optional 1/2 teaspoon of sugar. I make sure every wing gets a good, even coating of the dry rub.

Then, if I’m baking them, I put the wings on a wire rack that is set over a foil-lined baking sheet so the air can circulate and help them crisp up. If I’m air frying, I just lay the wings out in a single layer in the basket. I bake the wings for about 45 to 50 minutes, flipping them halfway through, or air fry for around 25 to 30 minutes. I always keep an eye on them and check that their internal temp is at least 165°F to make sure they’re fully cooked.

When they’re done, I let them rest for a few minutes before serving so I don’t burn my fingers and can enjoy every crispy bite. I usually serve them hot with my favorite dipping sauce or a simple side dish. It’s one of those recipes where I just can’t wait to dig in. Enjoy!

Ingredients

Print Recipe (No Advertisments)

Chicken Wings: Rich in protein and great for muscle building while deliverin solid flavor.
Baking Powder: Helps create an extra crispy skin when cookin in the oven or air fryer.
Salt: Essential for enhancin taste and balancing all the flavors in the dish.
Black Pepper: Adds a hint of heat and really boosts the overall flavor profile.
Garlic Powder: Offers a deep savory punch and supports healthy digestion.
Onion Powder: Brings subtle sweetness with low sugar and creates a bold taste.
Smoked Paprika & Cayenne Pepper: Impart smoky, spicy kick making flavor pop nicely.
Optional Sugar: Light sweetness intensifies flavors for a perfectly balanced taste.
Combined Flavors: They work together for irresistible texture and taste delight.

Ingredient Quantities

2 lbs chicken wings, separated into flats and drumettes

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

Optional: 1/2 teaspoon sugar for a slight hint of sweetness

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 425°F or set your air fryer to 400°F to get started.

2. Pat the chicken wings dry real good with paper towels so the rub sticks better.

3. In a big bowl, toss the wings with 1 tablespoon of baking powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, and if you like a touch of sweet, add the optional 1/2 teaspoon of sugar.

4. Make sure every wing is well coated with the dry rub.

5. If you are baking the wings, place them on a wire rack set over a foil-lined baking sheet to help them crisp up. For the air fryer, just lay them out in a single layer in the basket.

6. Bake the wings in the oven for about 45-50 minutes, flipping them halfway through; if you’re air frying, cook them for around 25-30 minutes.

7. Keep an eye on them and check they reach an internal temp of at least 165°F and are nice and crispy.

8. When they’re done, take the wings out and let them rest for a few minutes before serving.

9. Serve your wings hot with your favorite dipping sauce or side dish.

10. Enjoy your delicious, easy dry rub chicken wings!

Equipment Needed

1. Preheating device (oven or air fryer)
2. Large mixing bowl
3. Paper towels
4. Measuring spoons
5. Foil-lined baking sheet (if using an oven)
6. Wire rack (if baking, to crisp the wings)
7. Tongs or spatula for flipping the wings
8. Meat thermometer to check they hit 165°F
9. Timer or clock to keep track of cooking time

FAQ

Q: Can I use either the oven or the air fryer for this recipe?

A: Yup, either works fine. Just adjust the time and temp if you're switching it up.

Q: Why do I need to add baking powder?

A: The baking powder helps crisp up the skin so you get that extra crunch without using much oil.

Q: Can I skip the sugar if I dont like sweetness?

A: Sure thing, sugar is totally optional so feel free to leave it out if you prefer a less sweet bite.

Q: Do I need to marinate the wings for a long time?

A: Not really, just toss them in the rub and they are ready to go. A quick toss is enough to let the flavors stick.

Q: Would this recipe work if I double the quantity?

A: Yes, but make sure to evenly coat each wing and maybe adjust your cooking time a bit if your pan gets crowded.

Easy Dry Rub Chicken Wings In Oven Or Air Fryer Recipe Substitutions and Variations

If you dont have baking powder, you can try a mix of 1/2 teaspoon baking soda and a pinch of cream of tartar instead
Out of regular salt? Kosher salt works well too, but use a bit less since its not as concentrated
If you’re out of garlic powder, minced fresh garlic is a fine swap but you might need a little extra
No smoked paprika on hand? Use regular paprika with a couple of drops of liquid smoke to get a similar flavour
Instead of cayenne pepper, red pepper flakes can be used. Just use a bit less since they may be a tad spicier

Pro Tips

1. Make sure you pat the wings really dry – sometimes even a little extra drying with paper towels can help the seasoning stick and get those wings extra crispy.
2. If you’re using the oven, put your wings on a wire rack over a baking sheet so the heat can circulate around them better which helps with that crunchy texture.
3. In the air fryer, it’s super important not to overcrowd the basket. Leave some space between the wings so they crisp up evenly instead of steaming.
4. After cooking, let the wings rest for a few minutes before you dive in. This gives the juices a bit of time to settle while the skin stays nice and crunch.

Easy Dry Rub Chicken Wings In Oven Or Air Fryer Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Preheating device (oven or air fryer)
2. Large mixing bowl
3. Paper towels
4. Measuring spoons
5. Foil-lined baking sheet (if using an oven)
6. Wire rack (if baking, to crisp the wings)
7. Tongs or spatula for flipping the wings
8. Meat thermometer to check they hit 165°F
9. Timer or clock to keep track of cooking time

Ingredients

2 lbs chicken wings, separated into flats and drumettes
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Optional: 1/2 teaspoon sugar for a slight hint of sweetness

Directions

Preheat your oven to 425°F or set your air fryer to 400°F to get started.
Pat the chicken wings dry real good with paper towels so the rub sticks better.
In a big bowl, toss the wings with 1 tablespoon of baking powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, and if you like a touch of sweet, add the optional 1/2 teaspoon of sugar.
Make sure every wing is well coated with the dry rub.
If you are baking the wings, place them on a wire rack set over a foil-lined baking sheet to help them crisp up. For the air fryer, just lay them out in a single layer in the basket.
Bake the wings in the oven for about 45-50 minutes, flipping them halfway through; if you're air frying, cook them for around 25-30 minutes.
Keep an eye on them and check they reach an internal temp of at least 165°F and are nice and crispy.
When they're done, take the wings out and let them rest for a few minutes before serving.
Serve your wings hot with your favorite dipping sauce or side dish.
Enjoy your delicious, easy dry rub chicken wings!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.