Chicken Wing Dry Rub Recipe
My personal chicken wing dry rub uses 13 different spices to form a harmonious mix of vibrant, bold flavor that will take your wings to a whole new level.
Servings: 4
Calories: 22kcal
Ingredients
- 1 tablespoon smoked paprika
- 2 teaspoon ancho chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon cinnamon
- ½ teaspoon baking powder
- 4-5 pounds chicken wings
- 1 tablespoon oil like olive oil or avocado oil
Instructions
- Combine all of the dry rub ingredients together in a small bowl. Mix well and store until ready to use.
- When you’re ready to cook your chicken wings, pat the wings dry with paper towels. Get them as dry as you can for crispier wings.
- Toss the wings with oil in a large bowl, then generously coat the wings with the dry rub with even coverage. Cover and refrigerate.
- Rest the wings for at least 30 minutes, or overnight for more maximum flavor development.
Cook your wings as desired!
- Bake at 250 degrees F (120°C ) on a baking sheet for 30 minutes, flip and bake at 425 degrees F (220°C ) for another 30 minutes.
- Air fry at 250 degrees F (120°C ) for 15 minutes, then flip and air fry at 400 degrees F (200°C) another 15-20 minutes, shaking occasionally.
- Grill over medium heat for 20-25 minutes, flipping every 5 minutes.
Notes
Nutritional information and cooking time estimated for the wing dry rub only (not the chicken wings).
Use ~1 tablespoon per pound of chicken wings, or adjust to taste. Store unused seasoning for later use.
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 319mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1524IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg