Dry Rub Chicken Wings
You shoulda put a wing on it
What are dry rub chicken wings?
Your new favourite wings! Chicken wings are coated with a delicious blend of spices and seasonings before being baked or grilled to perfection. The dry rub creates a crispy, well-seasoned crust that locks in the natural juices. Perfect for game days or casual gatherings, these wings are all about bold, intense flavours without the mess!
You’ll love it if…
… you love chicken wings and want a sensational alternative to buffalo sauce. Crunchy, juicy and perfectly spiced, these are finger-licking good! Serve it with sweet chilli sauce and our Japanese inspired potato salad be ready for a ton of compliments.
Aren’t wings beautiful? Buffalo wings, honey mustard wings, spicy wings, teriyaki wings, Korean-style wings. Beautiful, every single one. If there ever was a wing beauty pageant, it would be tough competition.
But just for argument’s sake, if there were to be a Wing Beauty Pageant, then I would offer to judge it. And if I were to judge it, in my unbiased and completely not preconceived opinion – these Dry Rub wings would be the winner.
Why? She has beauty, texture, and flavour. She’s crisp on the outside, and oh so tender and juicy on the inside. The dry rub’s delicious blend of spices is a perfect balance of heat and crunch. She would rock a chikini (that’s a chicken bikini) and she would also want world peace.
Please note that the views and opinions on chicken wings expressed in this review are those of the writer. I declare I have not received any payments from the National Dry Rub Association, nor the Bureau of Chicken Wings Beauty Standards.
Prep the Ingredients
Make The Dry Rub
Pour 2 tablespoons of cooking oil on the chicken wings and massage to coat all the wings with the oil
Sprinkle the dry rub mix over the chicken wings and massage to completely coat all the wings evenly with the dry rub
Set aside for at least 2 hours or preferably overnight in the fridge
Bake The Wings
Put the wings on a wire rack or a baking tray.
Preheat the oven to 160℃ (320 ℉) and bake the wings for 40 mins.
After 40 mins turn the heat up to 200℃ (400℉) and cook for another 3-5 minutes or until the skin is crispy.
See recipe for instructions on using an air fryer.
Serve and Enjoy!
Drizzle with our sweet chilli sauce or any sauce of your choice. Serve with your choice of sides – we recommend The Chef’s Japanese Fusion Potato Salad.
- If you’re using an oven for this recipe, I recommend placing the wings on a wire rack. The rack allows the hot air to circulate around the wings, for a crispier skin.
- Whether you’re air frying or baking, give your wings some space! Overcrowding the pan or basket prevents the wings from cooking evenly and getting crispy. Cook them in batches if needed.
- Use a sharp knife to score the underside of the chicken wings before you add the dry rub. This allows the flavours to penetrate deeper.
- After applying the dry rub, let the wings sit for at least 2 hours before cooking. For an even better flavour, you can let them marinate in the fridge overnight.
Dry Rub Baked Chicken Wings
Equipment
- Oven and wire rack / baking tray OR air fryer
Ingredients
- 500 – 600 g chicken wings skin on
- 2 tablespoon cooking oil any variety
For The Dry Rub Mix
- 1 tablespoon shichimi togarashi or 1 tablespoon smoked paprika or cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 teaspoon turmeric *optional
Instructions
- Mix 1 tablespoon shichimi togarashi (or 1 tablespoon smoked paprika or cayenne pepper), 1 tablespoon garlic powder, 1 teaspoon each of salt and pepper and 1 teaspoon of turmeric powder (optional)
- Pour 2 tablespoons of cooking oil on the chicken wings and massage to coat all the wings with the oil
- Sprinkle the dry rub mix over the chicken wings and massage to completely coat all the wings evenly with the dry rub
- Set aside for at least 2 hours or preferably overnight in the fridge
Instructions for Oven Baking
- Put the wings on a wire rack or a baking tray.
- Preheat the oven to 160℃ (320 ℉) and bake the wings for 40 mins.
- After 40 mins turn the heat up to 200℃ (400℉) and cook for another 3-5 minutes or until the skin is crispy.
Instructions for Air Frying
- Preheat air fryer at 200℃ (400℉) for 5 minutes.
- Spread the seasoned wings out evenly in the basket or tray of your air fryer. Air fry for 18 minutes, flipping after 10 minutes.
Serve
- Drizzle with our sweet chilli sauce and serve with your choice of sides.
Video
FAQ
How do I make my dry rub chicken wings crispy?
To achieve crispy wings, pat them dry with paper towels before applying the cooking oil and the dry rub. Baking them on a wire rack at a high temperature for the last 3-5 mins at the end also helps to ensure crispiness. Turning them halfway through baking ensures both sides are evenly crisp.
Can I prepare the dry rub in advance?
Yes, you can prepare the dry rub in advance and store it in an airtight container for up to several months. This allows the flavours to meld and makes it convenient to season your wings whenever you’re ready to cook.
How do I store and reheat leftover chicken wings?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) or use an air fryer to maintain their crispiness without drying them out.
What can I serve with dry rub chicken wings?
Dry rub chicken wings pair well with a variety of side dishes and sauces. The chef served it with this easy homemade sweet chilli sauce and his Japanese inspired potato salad. You can also serve them your favourite dipping sauce. and sides like baked mac and cheese, Caesar salad or garlic bread.
