Dry Rub Chicken Wings
User Reviews
5
Dry Rub Chicken Wings
Description
The Dry Rub Chicken Wings recipe combines a carefully mixed dry rub featuring brown sugar, kosher salt, chili powder, garlic powder, black pepper, smoked paprika, and a touch of cayenne pepper for heat. After patting the wings dry and tossing them in olive oil, the rub is massaged in to coat evenly. Cooking in an air fryer at 400°F first softens the wings and then crisping them further by tossing with the remaining rub delivers a textured, flavorful finish.
The wings develop a sweet and smoky character with a mild kick from the spices, balanced by the caramelizing effect of the brown sugar. The air fryer method promotes a crispy exterior without deep frying, preserving the wings' juiciness inside.
This preparation is ideal as a finger food at gatherings or as a flavorful snack. The recipe also includes detailed instructions for oven baking with a flour and baking powder coating to achieve a similar crispy effect for those without an air fryer.
Oven-baking modifications include tossing wings with flour and baking powder, refrigerating uncovered to dry the skin for up to 4 hours, and finishing under a broiler to add crispness. This recipe is flexible and provides options for different cooking equipment.
Ingredients
- 1 pound chicken wings flats & drumettes
- 1 tablespoon olive oil
For the Dry Rub
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper optional
Instructions
- Preheat the air fryer to 400°F.
- Stir together the rub ingredients.
- Pat the wings dry with a paper towel, toss them in olive oil, and then sprinkle generously with the dry rub, reserving 1 tablespoon of the rub. Gently massage the rub into the wings.
- Place the wings in the air fryer basket in a single layer. Cook for 15 minutes.
- In a clean bowl, toss the wings with the remaining rub and cook for an additional 4 to 5 minutes or until crisp and cooked through.
Notes
- For oven baking, coat wings with flour and baking powder, refrigerate uncovered for at least 30 minutes to dry skin before cooking.
- Bake wings at 425°F using a rack to ensure even crisping, flipping midway and broiling briefly to finish.
- Use the reserved dry rub for tossing wings after initial cooking to boost flavor and crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180 | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 636mg | 27% |
| Potassium | 124mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
