How to get dry rub to stick to wings?

To get dry rub to stick, always start by patting your wings completely dry . Then, toss them in a small amount of oil (about 1–2 teaspoons per pound of wings) to act as a binder. Apply the rub gradually, tossing and pressing it into the wings. Let the wings sit for at least 15–30 minutes before cooking to help the rub absorb and stick better.

How long can I leave dry rub on chicken wings?

You can leave dry rub on chicken wings for as little as 30 minutes or up to 24 hours . The longer the rub sits, the deeper the flavor penetrates. For maximum flavor, refrigerate the wings uncovered overnight. Just avoid exceeding 24 hours, as the salt in the rub may start to overly cure the meat.

How long should dry rub sit on chicken?

Let dry rub sit on chicken for at least 30 minutes before cooking. This gives the seasoning time to adhere and absorb. If time allows, let it sit overnight in the fridge for more intense flavor and crispier skin, especially when baking or air-frying.

What spices are good in chicken wings?

Great spices for chicken wings include: Paprika (smoked or sweet) Garlic powder Onion powder Cayenne pepper Black pepper Brown sugar Salt

Dry Rub Chicken Wings: The Best Flavor-Packed Recipe

Description

These dry rub chicken wings are crispy, flavorful, and perfect for game day or any snack craving. A blend of spices delivers bold taste without the need for sauce.

Ingredients

Scale

2 lbs chicken wings
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper (optional, for heat)
1/2 teaspoon dried thyme

Instructions

Preheat oven to 400°F (200°C).
Pat chicken wings dry with paper towels.
Place wings in a large bowl and drizzle with olive oil. Toss to coat.
In a small bowl, mix all spices to make the dry rub.
Sprinkle the dry rub over the wings and toss until evenly coated.
Place wings on a wire rack over a baking sheet.
Bake for 40-45 minutes, flipping halfway, until crispy and cooked through.
Let rest a few minutes before serving.

Notes

For extra crispy wings, let them air dry in the fridge for a few hours before seasoning. Adjust cayenne pepper based on spice preference.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 0g
Sodium: 720mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 30g
Cholesterol: 90mg

Keywords: dry rub chicken wings, baked wings, crispy wings, chicken appetizer