Chicken Wing Dry Rub

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This Chicken Wings Dry Rub makes super flavor-packed wings with smoky spices and sweet brown sugar. Use on baked, fried, or air fried wings!

Prep Time10

Total Time10

Course: condiment

Cuisine: American

Author: Kristin Maxwell

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

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.

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.

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.

Yield - 3/4 cup of seasoning.

Nutrition

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