This delicious dry rub for chicken wings is the ultimate way to season up your air fryer wings! Make up a batch ahead of time for easy game day snacks or weeknight meals. Perfect for a crowd and so simple to prepare! {Gluten-free & low carb}
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Best Dry Rub for Chicken Wings
Whether it’s game day, you’re hosting a party, or looking to get ahead with meal prep, you’ll definitely want to have a batch of this dry rub for chicken wings on hand!
It has the perfect combination of spices and makes such a delicious seasoning for chicken wings. Plus, the end result is a quick and easy meal or appetizer that everyone will love!
Simply coat the fresh chicken wings in the homemade spice blend, and cook in the air fryer to golden and crispy perfection. To get these chicken wings extra crispy, we use baking powder as the secret ingredient in the seasoning. It seriously makes the best wings ever!
As a bonus, these dry rubbed chicken wings are perfect for a crowd. You can make a batch of the wing rub ahead of time and store it in a jar or container until you’re ready to air fry the chicken wings. So simple and always a crowd pleaser!
For some tasty wing recipes, check out these Baked Buffalo Wings and Crispy Air Fryer Chicken Wings!
Why We Love This Dry Rub Chicken Wings Recipe
- Perfect for a crowd: One batch of this air fryer chicken wings dry rub can season up to 30 wings. To make even more wings, simply double or triple the recipe.
- Lightened-up version: Typical chicken wings are deep-fried and often contain loads of sodium and added sugar. This delicious dry rub recipe contains simple spices and no added sugar. Plus, by cooking the wings in the air fryer, it also slashes overall fat and calories.
- Easy: Making homemade wings couldn’t be easier. Simply whip up a batch of the dry rub, pat the chicken wings dry, rub on the spice mixture and fry them in the air fryer until crisp and golden.
Dry Rub Ingredients
- Baking powder: Adds crunch to the chicken wings, and helps them get nice and crispy.
- Seasonings: Chili powder, garlic powder, onion powder, smoked paprika, and salt combine to make an easy, yet flavourful dry rub.
- Chicken Wings: Use drumettes or wingettes, not whole chicken wings.
Step-by-Step Instructions
How to Make a Dry Rub for Chicken Wings
- Mix together the baking powder, chili powder, garlic powder, onion powder, smoked paprika, and salt in a small bowl, jar or container. Save for later or use immediately.
How to Make Dry Rub Wings in Air Fryer
- Thoroughly dry the chicken wings with a paper towel to remove any excess moisture. Sprinkle a generous amount of the dry rub over each chicken wing. Gently rub in the seasoning mix. Set aside.
- Lightly brush the air fryer basket with some cooking oil. Arrange the wings in a single layer with some space between each wing. Turn the air fryer to 400 degrees F. Cook the wings for 22 minutes, flipping halfway through. For extra crispy wings, add 5 minutes to the cooking time.
- When done, the wings should be a deep golden brown colour with an internal temperature of 165 degrees F when measured with a meat thermometer. If the wings are not done, cook for an additional 3-5 minutes. Carefully remove the wings from the air fryer to a serving plate. Serve immediately alone or along with your favourite dipping sauce.
Keep scrolling to the recipe card below for the full printable chicken wing recipe!
Tips for the Best Dry Rubbed Chicken Wings
- This dry rub recipe makes about 1/3 cup seasoning or enough to season about 30-36 chicken wings, depending on how generous you are with the seasoning. You can make a double batch if desired.
- Don’t be tempted to use baking soda instead of baking powder. It’s not the same and will not result in the same crispy chicken wings.
- Be sure to break up any lumps of baking powder and other seasonings in the spice rub with the back of a spoon when mixing them all together to ensure the flavouring is evenly distributed over the chicken wings.
- If your chili powder has salt in it, you may wish to reduce the amount of salt added to the seasoning mix.
- For super crispy dry rub chicken wings, remove as much moisture as possible from the surface of the wings before adding the spice mixture. I typically like to line a baking tray with paper towels and place the wings on top. Then dab them thoroughly with another paper towel.
- The nutritional information is based on one chicken wing coated in seasoning. Multiply the nutritional values by however many wings you choose to have.
Recipe FAQs
To get the dry rub to stick to the wings, ensure the wings are dry with no excess moisture. Then sprinkle the rub all over the wings and coat with your hands. If needed you can rub a little bit of olive oil on the wings before rubbing on the dry rub.
Baking powder helps the wings get nice and crispy since it has alkaline properties and breaks down the peptide bonds, resulting in perfect crispy skin.
The best part about this dry rub is that it’s very versatile. It can be made ahead of time and used for smoked or baked chicken wings too. You can even use it on other cuts of chicken like chicken breasts or thighs!
You can dry rub wings overnight if you have time. It will help the wings dry out, impart extra flavour and ensure extra crispiness when cooked in the air fryer.
Storage & Reheating Guidelines
To store dry rub seasoning: Store in a sealed jar or container until ready to use.
To store leftover wings: Cover wings tightly with plastic wrap or store them in an airtight container in the fridge for up to 3 days.
To reheat chicken wings: Heat the air fryer to 365 degrees F, air fry the wings for 5-6 minutes until heated through.
What to Serve with Chicken Wings
Smoky dry rub chicken wings are great paired with other appetizers, sliced raw vegetables like carrots and celery, or sweet potato fries.
Try serving up your party wings with any of the following:
- Tortilla chips and Chipotle Guacamole
- Pita wedges and Dairy-free Spinach Artichoke Dip
- Ranch dressing
- Blue cheese dressing
- Grilled Corn Salad
- Healthy Cornbread Recipe
Recipe Variations
- To make spicy: Add crushed red pepper flakes or some cayenne pepper.
- To make sweeter: Add 2 teaspoons of coconut palm sugar or brown sugar.
- To make lower sodium: Add less salt or omit it altogether.
More Similar Recipes
- Crispy Air Fryer Chicken Bites
- Grilled BBQ Boneless Chicken Thighs
- Almond Coconut Chicken Tenders
- Healthy Taco Seasoning
- Authentic Fajita Seasoning Recipe
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Easy Dry Rub for Chicken Wings {Air Fryer}
Ingredients
To make the dry rub:
- 1.5 tablespoons baking powder
- 4.5 teaspoons chili powder
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons salt
For the chicken wings:
- 30-36 thawed chicken wings (drumettes and wingettes, not whole ones)
Instructions
To make the dry rub for chicken wings:
- Combine the baking powder, chili powder, garlic powder, onion powder, paprika and salt in a small bowl, jar or container. Use immediately or store for later.
To make crispy air fryer chicken wings:
- Dry the wings really well with paper towel to absorb any excess moisture.
- Add the chicken wings to a large bowl and gently rub a generous sprinkle of seasoning all over the wings until evenly distributed. Set aside.
- Lightly brush the air fryer basket with some cooking oil to help prevent the wings from sticking. Arrange the chicken wings in a single layer on the rack so that there's some space between each wing. Place the rack with the wings inside the air fryer.
- Set the temperature to 400F. Set the cooking time to 22 minutes and press start. Flip chicken wings half way through the cooking time. If you like your wings extra crispy, add 5 more minutes to the time above. When time is up, check your wings for doneness. They should be deep golden brown with crispy edges and have an internal temperature of 165 degrees F. If not done, allow them to cook for another 3-5 minutes.
- Carefully remove the wings from the air fryer and arrange on a plate or a serving platter. Serve immediately.
Notes
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- This dry rub recipe makes about 1/3 cup seasoning or enough to season about 30-36 chicken wings, depending on how generous you are with the seasoning. You can make a double batch if desired.
-
- Don’t be tempted to use baking soda instead of baking powder. It’s not the same and will not result in the same crispy chicken wings.
-
- Be sure to break up any lumps of baking powder and other seasonings in the spice rub with the back of a spoon when mixing them all together to ensure the flavouring is evenly distributed over the chicken wings.
-
- If your chili powder has salt in it, you may wish to reduce the amount of salt added to the seasoning mix.
-
- For super crispy dry rub chicken wings, remove as much moisture as possible from the surface of the wings before adding the spice mixture. I typically like to line a baking tray with paper towels and place the wings on top. Then dab them thoroughly with another paper towel.
-
- The nutritional information is based on one chicken wing coated in seasoning. Multiply the nutritional values by however many wings you choose to have.
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