Description
Enjoy perfectly crispy dry rub chicken wings that are seasoned with a flavorful blend of spices and baked or air fried to golden perfection. This easy recipe delivers tender, juicy wings with a crunchy coating, perfect for a snack, appetizer, or game day treat.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings (drummettes or split wings)
Dry Rub
- 1/3 to 1/2 cup all-purpose flour (enough to fully coat the wings)
- 2 teaspoons brown sugar or brown sweetener
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Finishing
- Cooking oil spray (olive oil recommended)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Dry the chicken wings thoroughly using paper towels to ensure the coating sticks well.
- Apply Dry Rub: In a large bowl or plastic bag, combine the chicken wings with all-purpose flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Toss or shake well to evenly coat all the wings in the dry rub mixture.
- Arrange and Oil: Line a baking sheet with parchment paper. Arrange the coated wings in a single layer on the sheet. Generously spritz the wings with cooking oil spray to help create a crispy crust.
- Bake Wings: Bake the wings for 20 minutes. Then, carefully flip each wing over, spritz again with oil, and bake for another 10 minutes or until the wings turn crispy and reach an internal temperature of 165°F (74°C).
- Alternative Air Fryer Method: Preheat the air fryer to 400°F (204°C). Prepare the wings with the dry rub as described above.
- Cook in Air Fryer: Place the wings in the air fryer basket in a single layer. Spritz with cooking oil spray. Cook for 15 minutes, then flip the wings, spritz again with oil, and cook for an additional 5 minutes until they are crispy and cooked through.
Notes
- Patting the wings dry is crucial for an even, crispy coating.
- You can adjust the spice levels by modifying the amount of chili powder and smoked paprika.
- Spritzing with oil spray before and after flipping helps achieve maximum crispness without deep frying.
- Check the internal temperature with a meat thermometer to ensure the wings are fully cooked.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Leftover wings can be reheated in the oven or air fryer to retain their crispiness.
