Unleash flavor with our irresistible dry rub for chicken wings! Whether for a party, game day, or a weeknight treat, our delicious dry rub elevates your crispy chicken wings to new heights of deliciousness.
Our best dry rub for chicken wings recipe is easy to make, spicy, and guarantees flavor-packed wings.
Simply combine the spices and keep them in a jar in your cupboard until ready to use. Then coat the wings generously with the aromatic rub, grill, air fry, or bake to perfection until perfectly crispy. Check out our spicy Peri Peri Seasoning or the Paprika Chicken Marinade, too.
Use the rub for our Air Fryer Frozen Chicken Tenderloins, Baked BBQ Chicken Breast, or Thin-Sliced Chicken Breast.
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Dry rub ingredients
All ingredients you probably have in your pantry. Mix everything.
How to use the chicken wing rub?
The chicken wing dry rub recipe makes about ยฝ cup of dry rub. You will need about 4-5 teaspoons of the mixture for 2-2 ยฝ lbs of chicken wings; the wings should be lightly coated, not crumbed.
I love to use the dry rub for baked chicken wings. Of course, you can also grill or air fry the wings.
Before cooking, generously coat the party wings with the seasoning blend. Massage the seasoning mixture into the meat, ensuring it is evenly coated.ย Grill, bake, or cook the meat according to your chicken wing recipe. The cooking time depends on the cooking method and the heat.
Try more homemade spice mixtures or marinades: Homemade Lamb Seasoning, Ground Beef Seasoning, or Easy Lamb Marinade.
How to store?
Transfer the chicken wing dry rub to an airtight container, spice container, or a resealable bag. Seal tightly to prevent air and moisture from entering. This will help maintain the quality and flavor of the dry rub over time.
Store in a cool, dark place, away from direct sunlight, heat, and moisture. A pantry or spice cabinet is perfect.
Good to know!
For extra crispy skin, mix the needed amount of dry rub with 1 ยฝ teaspoons of baking powder just before coating the wings.
For best results, dry the wings with paper towels before seasoning them, and let the meat sit in a single layer for at least 30 minutes to allow the flavors to infuse and the skin to dry.
You can also refrigerate the dry-rubbed chicken wings overnight for even spicier flavors.
More wings
Recipe
Dry Rub for Chicken Wings
Equipment
- Small jar
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground ginger
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon all-spice
- 1 teaspoon ground cumin
- ยผ teaspoon cinnamon
- ยผ teaspoon red chili flakes or red pepper flakes, to taste, Note 2
- โ teaspoon cayenne pepper more to taste
- 1 teaspoon thyme
- 1 tablespoon oregano
- 1 tablespoon light brown sugar
- 1 tablespoon fine sea salt or kosher salt
- ยฝ teaspoon ground black pepper
Instructions
- Gather the ingredients.
- Mix them thoroughly, ensuring that there are no clumps and that the spices are evenly distributed.
- Store: Transfer the mixture to a jar, label it, and date the jar. Store it until ready to use.
Notes
- You will need about 4-5 teaspoons of the dry rub for 2-2 ยฝ lbs of chicken wings. Adjust this amount as required; the wings should be lightly coated, not crumbed.
- Spiciness: Use the amounts of cayenne pepper and red chili flakes to taste. Start with a pinch of cayenne and about ยผ teaspoon chili (or red pepper flakes), and add more if you like things really spicy.
- Crispy chicken wings: To make the wings super crispy, pat the wings dry with paper towels. Mix 4-5 teaspoons of the dry rub with 1 ยฝ teaspoons of baking powder and coat the wings with the mixture. Bake, grill, or air fry the wings according to your recipe.
- Store the dry rub for chicken wings in an airtight container in a dry, cool place away from direct sunlight. If stored properly, the rub will be good for several months. However, you should always check the freshness before using it.
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