Easy Dry Rub for Chicken Wings {Air Fryer}
Servings 30 - 36 wings
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}
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
-
- 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.
Nutrition
Calories: 92kcalCarbohydrates: 1gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 184mgPotassium: 74mgFiber: 0.2gSugar: 0.04gVitamin A: 174IUVitamin C: 0.3mgCalcium: 36mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!