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Crispy Dry Rub Chicken Wings

Smoky, bold chicken wings coated in a paprika and brown sugar dry rub, baked or air fried until perfectly golden and crunchy. No sauce needed and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Appetizer, Main Course, Snack
Cuisine: American, Southern
Calories: 492
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings drummettes or split wings
  • 0.33 cup all-purpose flour use up to 1/2 cup to fully coat all wings
  • 2 tsp brown sugar light brown sugar preferred
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 1 cooking oil spray olive oil recommended

Equipment

  • Large baking sheet
  • Parchment paper
  • Large mixing bowl or zip-top bag
  • Cooking oil spray
  • Instant read meat thermometer
  • Air fryer (optional)

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C). Pat the chicken wings completely dry with paper towels and place them in a large bowl or zip-top bag.
  2. Add the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper to the wings. Toss or shake until every wing is fully and evenly coated.
  3. Line a baking sheet with parchment paper. Arrange the coated wings in a single layer with space between each one. Spritz generously with cooking oil spray.
  4. Bake for 20 minutes. Flip each wing, spritz again with oil, and bake for another 10 minutes until deep golden and crispy. Internal temperature should reach 165 degrees F. Rest for 3 to 5 minutes before serving.
  5. Air Fryer Option: Preheat air fryer to 400 degrees F (204 degrees C). Coat wings the same way, place in a single layer in the basket, and spritz with oil. Cook 15 minutes, flip, spritz again, and cook 5 more minutes until crispy and cooked through.

Notes

Pat wings completely dry before coating for maximum crispiness. Do not crowd the baking sheet or air fryer basket. For extra heat, add 1/4 tsp cayenne pepper to the rub. Dry rub blend can be made ahead and stored in a jar for up to 3 months. Reheat leftovers in the oven or air fryer at 375 degrees F for best texture.