Best Dry Rub for Chicken Wings
This best dry rub for chicken wings is an easy dry rub recipe that creates crispy, flavorful wings. Perfect for baking, grilling, or air-frying, this homemade chicken wing spice will elevate your game day experience with its perfect blend of spices and sweetness.
Ingredients
- 2 tablespoons distilled white vinegar
- 1 tablespoon kosher salt
- 3 pounds chicken wing segments (flats and drumettes)
- None Nonstick cooking spray, for the wire racks
- 2 tablespoons light brown sugar
- 1 tablespoon aluminum-free baking powder
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground chipotle
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- In a large bowl, stir the vinegar and salt together until the salt dissolves.
- Add the chicken wings to the bowl and toss them well to coat in the vinegar mixture.
- Brine the wings in the refrigerator for about 1 hour to infuse them with flavor and tenderize.
- Preheat your oven to 425°F and position the racks in the upper and lower thirds.
- Line two baking sheets with parchment paper and place wire racks on top. Spray the racks with nonstick cooking spray.
- In a small bowl, combine the brown sugar, baking powder, chili powder, smoked paprika, black pepper, chipotle, garlic powder, and onion powder.
- Remove the wings from the brine, pat them dry with paper towels, and sprinkle the dry rub over them. Toss to evenly coat.
- Spread the wings across the prepared wire racks, ensuring they don’t touch to allow proper airflow.
- Roast for 20 minutes, then flip the wings and rotate the baking sheets from top to bottom.
- Continue roasting for another 20-30 minutes, flipping the wings again halfway through, until golden-brown and crispy.
- Serve the wings immediately with your favorite dipping sauce.
Notes
This dry rub works well on oven-roasted wings but would also be a great option for the air fryer or grill. Don’t use this on deep-fried wings, however, as the sugar will burn in the oil. Baking powder, which is an alkaline, speeds up the browning process for the wings — just be sure to use aluminum-free baking powder to avoid an unpleasant aftertaste. Tossing the wings in the salt-vinegar solution adds a bit of tang and helps distribute the flavor of the salt throughout.