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This Chicken Wings Dry Rub makes for super flavor-packed wings using simple, staple ingredients! The smoky spices and sweet brown sugar complement each other perfectly, and the spice rub can be used on wings that are baked, fried, or air fried!
Try this dry rub with my Fried Chicken Wings or Crispy Baked BBQ Chicken Wings.
Why We Love This Recipe
- Easy Ingredients – I love that this recipe uses pantry staples that I bet you have on hand!
- Flavorful and Versatile – I love to use this dry rub for chicken wings, but it’s also great on other cuts of chicken, like breasts or thighs.
- Slightly Sweet and Smoky – The combination of sweet brown sugar and smoky spices is the best pairing!
RECIPE WALK-THROUGH
How To Make This Chicken Wing Dry Rub
See the recipe card below for full, detailed instructions
Mix Seasoning Blend – Mix up the spices in a small bowl. Any spice rub you’re not going to use can be stored in a jar or even a zip top bag.
Season Chicken – You can use about 2 tablespoons of the dry rub per 1lb of chicken wings. Make sure to massage the spices into the wings.
Bake Wings – Preheat the oven and line a large rimmed baking sheet with foil, followed by a wire baking rack. Arrange the Wings at least 1” apart and bake for 20 minutes before flipping and baking for another 15-20 minutes.
OR:
Air Fry Wings – Preheat the air fryer. Then, working in batches to avoid crowding the basket, air fry the wings for about 15 minutes. Make sure to flip the wings halfway through so they cook evenly.
Storage Tips
The Best Way to Store Leftovers
Leftovers – Store any leftover seasoning at room temperature in an airtight container for up to 6 months. Make sure to discard any leftover spices that have been used to season the chicken wings. Once they have been in a bag or bowl with raw chicken, any leftovers should be thrown away.
Reheating – Wings reheat best in the airfryer. Air fry at 400℉ for 3-5 minutes, or until warmed through and crispy. You can also bake to reheat. Place on a wire rack lined baking sheet and bake at 425℉ for about 12 minutes, or until warmed through.
Recipe Tips
- Spice Level – If you’d like additional heat in this spice rub, you can add in cayenne pepper to your liking. Ancho chili powder is another great spice addition.
- Chicken Cuts – This rub would work well on other skin on cuts of chicken, such as breast or thighs.
- Cornstarch – Don’t skip out on the cornstarch. This helps to dry out the outside of the wings, making the rub stick better and the wings get extra crispy, especially if they are oven-baked.
More Chicken Wing Recipes
Chicken Wing Dry Rub
Ingredients
- 2 tablespoons Cornstarch
- 2 tablespoons Salt
- 2 tablespoons Garlic powder
- 2 tablespoons Brown sugar
- 1 tablespoon Smoked paprika
- 1 tablespoon Onion powder
- 2 teaspoons Ground cumin
- 2 teaspoons Ground mustard
- 2 teaspoons Black pepper
Instructions
- Thoroughly combine all ingredients together in a bow. Use 2 tablespoons of seasoning for every 1 pound of chicken wings. Massage generously into wings, cook as desired.
- Store in a jar, covered bowl or ziplock bag.
- To bake wings: Preheat oven 450℉. Line a large rimmed baking sheet with foil, followed by a wire baking rack. Arrange Wings at least 1” apart. Bake 20 minutes, flip wings, bake another 15-20 minutes or until an instant read thermometer inserted into the wings reads 165℉. Serve immediately.
- To air fry wings: Preheat airfryer to 400℉ for 3 minutes. Working in batches to avoid crowding the basket, air fry wings for 15 minutes, flipping halfway through. Serve immediately.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
