Dry Rub Wings

A plate of dry rub chicken wings garnished with lime wedges and chopped parsley, served on a light-colored plate.

Prep Time 15

Cook Time 20

Total Time 35

Servings wings

Ingredients

Chicken Wings

▢ 24 chicken wings
▢ 5 tablespoons dry rub

Instructions

Dry Rub

In a small bowl, combine 2 tablespoons garlic powder, 1 tablespoon paprika, 1 teaspoon chipotle powder, 1 tablespoon onion powder, 1 teaspoon salt and 1 teaspoon pepper. Stir together until fully combined.
Place the 24 chicken wings onto a baking sheet and pat dry with paper towels. Separate the flats and drumettes, if desired, by cutting vertically through the joint.
Sprinkle 2½ tablespoons of the 5 tablespoons dry rub over the wings and rub in with your hands, then flip them over and repeat with the remaining rub.
Bake, grill or air fry the wings. Cook to an internal temperature of 165°F (74°C).

Oven Baked Wings

Preheat your oven to 400°F (200°C) while you prepare the wings with the instructions listed above.
Then line a clean baking sheet with parchment paper or aluminum foil and place the seasoned wings in a single layer across the baking sheet.
Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and the skin is crispy.

Air Fryer Wings

Preheat your air fryer to 400°F (200°C) for 3-5 minutes while you season your chicken wings.
Then spray the air fryer basket with non stick spray and lay the chicken wings in a single layer across the bottom.
Cook for 18-20 minutes, stopping halfway through to shake the basket or flip each of the wings.
Once cooked through and crispy, allow the air fryer chicken wings to rest for a few minutes before serving.

Grilled Chicken Wings

While prepping the wings, preheat your grill to a medium heat. Just before you place the wings on the grill, oil the grates well so that the chicken wings don't stick.
Place the wings over direct heat and grill for 15-20 minutes, turning occasionally so that both sides of the wings cook evenly.
For grilled wings, you'll want to add sauce to them with a basting brush before removing from the grill! Grab your favorite sauce and brush a generous amount onto each wing in the last few minutes of cooking and be sure to flip and cook both sides.
Remove from the grill and serve with additional sauce if desired.

Notes

Storing leftovers: Place leftover chicken wings into an airtight container and allow them to cool completely before putting the lid on. This helps prevent condensation from growing in the container which will make the wings soggy. If you need to stack the leftover wings, then be sure to place parchment paper in between the layers. Refrigerate for 3-4 days.

Freezing leftovers: Freeze for up to 3 months. To reheat, place back into the oven or in the air fryer until they reach temp.

Nutrition