This dry rub recipe is easy to toss together. Once you have all of it mixed up…you simply coat the chicken wings with it. You can then cook the chicken wings in an air fryer, toss them onto a grill or place them on a baking sheet into your oven. The coating is flavorful and gives a little crispiness to the skin.
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Extra Tips: I like to coat the wings and then place them into a container. Refrigerate for 3-6 hours to allow the flavors to infuse into the meat. If you like them with extra heat…you can add extra paprika and chili powder to the mixture.
Dry Rub Recipe for Chicken Wings
18-22 Chicken Wings (depending on size)
1 Tbsp. olive oil
1 Tbsp. ground chili powder
1 Tbsp. ground paprika
1 1/2 tsp. ground cumin
1 tsp. ground cayenne pepper
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. salt
1 tsp. ground black pepper
Coat the chicken wings with the olive oil. Set aside.
In a medium sized bowl combine together the rest of the ingredients (minus the olive oil). Stir until everything is mixed together. Roll each chicken wing into the seasoning mixture, coating the wings on all sides.
Line a baking sheet with a silicone baking mat to prevent sticking. Place the coated wings in a single layer onto the baking mat. Continue until all wings have been coated.
Preheat the oven to 375 degrees F. Place the baking sheet into the oven and bake for 15 minutes. Use a spatula to flip the wings over. Place the baking sheet back into the oven for an additional 8-12 minutes or until the chicken wings are done. Remove and let sit for 3-5 minutes on the baking sheet before serving.
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