Dry Rub for Chicken Wings

5 from 1 vote

Make some mouthwatering chicken wings using our homemade dry rub for chicken wings! Made with a blend of carefully selected spices, our recipe guarantees crispy and flavor-packed wings.

Prep Time10

Cook Time1

Course: Dips, Sauces and Dressings, Poultry

Cuisine: American

Servings: /2 cup

Calories: 167kcal

Author: Adina

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
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

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 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.

Nutrition