Discover the ultimate flavor explosion with our spicy dry rub chicken wings recipe. These are easy-to-make, perfectly seasoned wings that will leave you wanting more.
These delectable dry rub chicken wings are quick and easy to make, and the spicy rub’s versatility extends beyond that. You can also use it to season other cuts of chicken, pork, roasted potatoes, and so on.
And check out another spicy seasoning for wings - Cajun Dry Rub for Wings.
While there are numerous ways to prepare a chicken wing recipe, dry rub seasoning is one method that stands out for its simplicity and depth of flavor.
Dry rub wings offer a unique twist by infusing the meat with a blend of herbs and spices. This blog post teaches you how to make mouthwatering dry-rub chicken wings.
Check out more delicious appetizers: Mexican Tuna Salad, Easy Pinwheel Sandwiches, Pork Belly Bites, or Baked Curry Wings.
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Recipe ingredients
- Chicken wings: Fresh, plump, and meaty wings. You can choose between whole wings, including drumettes and flats, or opt for pre-cut or party wings, which are convenient and save time. If they are whole, you must divide them at the joint before seasoning them.
- Baking powder is the secret ingredient. Rubbing wings with baking powder is a technique often used to achieve crispy and golden brown skin.
Ingredients for the dry rub mixture
- Sweet and smoked paprika: They provide a rich, smoky flavor reminiscent of a barbecue.
- Brown sugar: Balances the spices with sweetness and aids in caramelization.
- Garlic powder and onion powder: They add savory notes and enhance the overall taste without overpowering.
- Dried ginger, cumin, allspice, and cinnamon add a hint of sweetness and a warm, slightly spicy element to the rub.
- Oregano and thyme contribute a subtle herb-like taste.
- Cayenne pepper: Adds a hint of heat to the wings. Adjust the amount based on your heat tolerance. You can use red pepper or chili flakes instead (or a combination).
- Fine sea salt (or kosher salt) and ground black pepper.
How to make dry-rubbed chicken wings?
- Preheat the oven to 400°F/200°C and line a baking sheet with aluminum foil or parchment paper.
- If you have whole chicken wings, divide them at the joint and remove the wing tips. For more instructions on this matter, please read Honey Lemon Pepper Wings.
- Prepare the dry rub: Combine all the spices and dried herbs in a small bowl. Mix well to ensure all the spices are evenly incorporated.
- Prepare the wings: Dry them well with paper towels. Place them in a large bowl and sprinkle them with baking powder; massage them well to ensure they are evenly coated (1).
- Season the chicken wings: Sprinkle them with the seasoning blend, ensuring they are well coated. Massage the rub into them to ensure an even distribution of flavors (2).
- Bake: Arrange the pieces on the prepared baking sheet in a single layer (3). Bake for 40-45 minutes, flipping once halfway through, until they are crispy and cooked through (4).
- Check the internal temperature with a meat thermometer (164°F/74°C) (the Amazon link opens in a new tab) or tear or cut one piece; the meat should be white without any signs of rawness or pinkness.
Helpful Tips
Adjust the heat level: If you prefer spicier food, increase the amount of cayenne pepper in the dry rub. Alternatively, reduce the amount for milder wings.
Baking rack: If you have one, use it for this recipe. The wire rack helps air circulate, resulting in more even browning and crispiness. Additionally, you will not have to flip the chicken pieces anymore.
Rest for a few minutes before serving. This helps the juices redistribute, ensuring a moist and tender bite.
Recipe FAQ
Sure, you can use a pre-made dry rub of your choice.
Yes, you can prepare it in advance and store it in an airtight container until ready to use. It will stay fresh for several weeks.
You can also make a double or triple batch and store it for future use.
You can use it for other chicken cuts, such as breasts, tenders, drumsticks, or thighs.
Additionally, it can be a fantastic seasoning for grilled or roasted pork chops, and you could even use it on vegetables like roasted potatoes or grilled corn for a delightful seasoning alternative. The possibilities are endless.
Generally, bake them for 40 - 50 minutes at 400° Fahrenheit. This cooking time guarantees the wings are fully cooked while also achieving a delightfully crispy skin.
Preheat your grill to medium-high heat and cook the wings for approximately 20-25 minutes, turning occasionally, until they are cooked and nicely charred.
How to store and reheat baked wings?
Refrigerate
- Allow the cooked wings to cool down to room temperature.
- Refrigerate them in an airtight container for up to 3-4 days.
Freeze
- Arrange them in a single layer on a baking sheet or tray, ensuring they do not touch each other. This helps prevent them from sticking together during freezing.
- Freeze for a few hours or until solid.
- Once frozen, transfer them into airtight freezer-safe containers or zip-top freezer bags and freeze them for up to 3 months.
- Defrost them in the fridge, ensuring they lie in a single layer again.
Reheat
- Preheated oven (350°F/175°C) on a baking sheet lined with foil or parchment paper: about 10-15 minutes, or until heated through and crispy.
- Preheated air fryer basket (350°F/175°C): 5-8 minutes, or until heated through and crispy.
- Microwave: Place a few wings on a microwave-safe plate and cover them with a damp paper towel. Microwave on high in 30-second intervals, flipping and checking for doneness between intervals until heated through.
- They will not be crispy anymore.
Reheat them from frozen
- Preheat the oven to 375°F/190°C and place the frozen wings on a baking sheet. Reheat them for 25-30 minutes or until they are heated through, and the skin becomes crispy.
What to serve with the wings?
- Dipping sauces like bbq sauce, ranch dressing, blue cheese dressing, honey mustard, or buffalo sauce. The choice of sauce can add a tangy, creamy, or spicy element to the wings.
- Crudités and dip: Carrot sticks, celery sticks, bell pepper slices, cherry tomatoes, and dips like hummus (without garlic) or a creamy yogurt-based dip.
- Coleslaw: A side of coleslaw is always a popular choice to balance the richness of the wings.
- Rolls, bread, or cornbread. Try our Soda Bread without Buttermilk or the Cornbread without Buttermilk.
- Potatoes: Try them with our Spring Onion Potato Salad, potato wedges, fries, or Air Fryer Baked Sweet Potatoes.
- Mac and cheese: How about some 5-Cheese Mac and Cheese, Mac and Cheese without Flour, or any other of our delicious mac and cheese recipes?
- Fresh salads: Choose your favorite mix of greens, such as lettuce, spinach, or arugula, and add toppings like cherry tomatoes, cucumbers, red onions, and a tangy vinaigrette dressing.
Check out the web story for this recipe: Dry Rub Wings
More Wings Recipes
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📖 Recipe
Spicy Dry Rub Chicken Wings
Equipment
- Baking sheet
Ingredients
- 2 lbs chicken wings 900 g – 1 kg, Note 1
- 1 ½ teaspoon aluminum-free baking powder Note 2
Dry rub:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground ginger
- ½ teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ¼ ground cumin
- ⅛ teaspoon all-spice
- ⅛ teaspoon cinnamon
- a pinch of cayenne pepper more to taste, Note 3
- ¼ teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon light brown sugar
- 1 teaspoon fine sea salt or kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F/200°C and line a baking sheet with aluminum foil or parchment paper.
Dry rub:
- Gather the ingredients for the rub: 1 teaspoon garlic powder + ½ teaspoon onion powder + ¼ teaspoon ginger + ½ teaspoon sweet paprika + ½ teaspoon smoked paprika + ¼ teaspoon cumin + ⅛ teaspoon allspice + ⅛ teaspoon cinnamon + pinch of cayenne pepper (or to taste) + ¼ teaspoon thyme + 1 teaspoon oregano + 1 teaspoon brown sugar + 1 teaspoon salt + ¼ teaspoon pepper
- Mix them thoroughly, ensuring that there are no clumps and that the spices are evenly distributed.
Chicken wings:
- Prepare chicken wings: If you have whole chicken wings, divide them at the joint and remove the wing tips. Dry the wings well with paper towels and place them in a large bowl.2 lbs/ 900 g -1 kg chicken wings
- Add the baking powder and mix well to coat the wings.1 ½ teaspoon baking powder
- Season: Sprinkle the rub over the wings, ensuring they are well coated.
Bake:
- Bake: Arrange the wings on the prepared baking sheet in a single layer. Bake for 40-45 minutes, flipping once halfway through, until the wings are crispy and cooked through.
- Check the internal temperature with a meat thermometer (164°F/74°C) or tear or cut one piece; the meat should be white without any signs of rawness or pinkness. Rest shortly before serving.
Notes
- Chicken wings: You can choose between whole wings, which include both the drumettes and flats or opt for pre-cut or party wings. If they are whole, you must divide them at the joint before seasoning them.
- Aluminum-free baking powder has a more neutral taste than baking powders containing aluminum.
- Heat level: Adjust to taste. You can use red pepper or red chili flakes instead of cayenne pepper or a combination.
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