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 that will leave you craving more. Cooking chicken wings to crispy perfection is fast and easy when you have our best homemade spice blend waiting in the cupboard.
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.
Serve them with your favorite sauce, for instance, aioli, buffalo sauce, ranch dressing, or homemade blue cheese dressing.
Check out our spicy Peri Peri Seasoning as well.
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Advantages of homemade dry rubs
Customization: You can adjust the spice levels, sweetness, and overall flavor profile to your taste.
Quality ingredients: By making your own dry rub seasoning, you have control over the quality of ingredients used compared to pre-packaged rubs.
Cost-effective in the long run. You can buy the ingredients in bulk and create countless seasoning variations. This reduces waste and saves money compared to purchasing individual pre-made rubs.
Versatility: I use this spice rub for chicken wings, but you can also use it for chicken legs, chicken breasts, thighs or chicken tenders, beef, pork, or even tofu.
Dry rub ingredients
- Garlic powder: Made from dried and ground garlic cloves, it provides a distinct flavor without fresh garlic’s texture.
- Onion powder: Like garlic powder, onion powder is made from dried and ground onions, adding a hint of sweetness and a slightly tangy flavor to the seasoning mixture.
- Dried ginger adds a warm and slightly spicy element to the rub.
- Cayenne pepper and red chili flakes: Use them to taste. Start with a pinch of cayenne and about ¼ teaspoon chili (or red pepper flakes), and add more if you like things really spicy.
- Sweet and smoked paprika: They are made from dried and ground sweet red peppers. The sweet paprika adds a mild, slightly sweet flavor, while the smoked paprika lends a distinct smoky flavor to the rub, reminiscent of a barbecue or grill.
- Cumin, allspice, and cinnamon provide warm, earthy, and sweet flavors to the dry rub mixture.
- Oregano and thyme bring an herbal note to the mixture.
- Brown sugar adds sweetness and caramel-like flavor, balancing out the savory and spicy components while contributing to a lovely caramelization when cooking.
- Fine sea salt or kosher salt and ground black pepper: They are essential for flavor balance.
How to make chicken wings dry rub?
- Gather all the ingredients.
- Mix all the spices in a small bowl until they are well combined. Ensure there are no clumps and that the spices are evenly distributed.
- Transfer the mixture to a sealed jar and store it until ready to use.
How to store the wing seasoning mixture?
By following a few simple storage guidelines, you can extend the shelf life of your homemade dry rub and enjoy it for several months.
- 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.
- Label and date: This will help you keep track of its freshness and usage. And I have so many homemade dry rubs; I could never tell what’s in the jar if I wouldn’t label it appropriately.
- Store in a cool, dark place, away from direct sunlight, heat, and moisture. A pantry or spice cabinet is perfect.
- Check for freshness: Over time, the flavors of the dry rub may diminish. It's a good practice to periodically check the aroma and taste of the rub to ensure it still delivers.
How to use the chicken wing rub?
- I love to use the dry rub for baked chicken wings (See the image below). 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.
- Grill, bake, or cook the meat according to your chicken wing recipe. The cooking time depends on the cooking method and the heat.
- Always check that the chicken is cooked through; the internal temperature measured with a meat thermometer (the Amazon link opens in a new tab) should be 165°F/ 74°C.
- Use the rub as a seasoning in other dishes. Sprinkle a pinch onto roasted vegetables, or add some to soups and stews for a burst of flavor.
How much dry rub do I need for a recipe?
The chicken wing dry rub recipe makes about ½ cup of dry rub. You will need about 4-5 teaspoons of the mixture for 2-2 ½ lbs of chicken wings; the wings should be lightly coated, not crumbed.
- For extra crispy skin, mix the needed amount of dry rub with 1 ½ 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 more spicy flavors.
Sure, you have complete control over the spice levels. Feel free to increase or decrease the amount of cayenne, red chili flakes, or other spicy ingredients to suit your taste preferences.
Yes! The rub is versatile and can be used on various types of meat like other chicken parts, turkey, beef, pork, or even tofu.
Dry rubs are typically used as a seasoning applied directly to the meat. They add flavor but don’t provide the same tenderizing effects as liquid marinades.
However, you can combine the dry rub with a little bit of olive oil or other liquid ingredients to create a paste-like consistency, which can then be used as a marinade.
More homemade seasonings and marinades
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Dry Rub for Chicken Wings
- Small jar
- 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
- ¼ teaspoon cinnamon
- ¼ teaspoon red chili flakes or red pepper flakes, to taste, Note 2
- ⅛ 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
- ½ teaspoon ground black pepper
- Gather the ingredients. 1 tablespoon garlic powder + 1 tablespoon onion powder + 1 tablespoon ginger + 1 teaspoon sweet paprika + 1 teaspoon smoked paprika + 1 teaspoon allspice + 1 teaspoon cumin + ¼ teaspoon cinnamon + ¼ teaspoon red chili flakes (or to taste) + ⅛ teaspoon cayenne pepper (or to taste) + 1 teaspoon thyme + 1 tablespoon oregano + 1 tablespoon brown sugar + 1 tablespoon salt + ½ teaspoon pepper
- 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.
- You will need about 4-5 teaspoons of the dry rub for 2-2 ½ 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 ¼ 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 ½ 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.