Dry rub chicken wings are one of those dishes that can turn any gathering into a celebration. Whether it’s game day, a weekend dinner, or a backyard barbecue, these flavorful, crispy treats are always a hit. With just the right touch of spice and sweetness, this dry rub recipe elevates ordinary wings into something extraordinary. I’ve enjoyed whipping these up time and again because they’re incredibly easy to prepare, and the aroma that fills the kitchen as they bake is simply irresistible.

Why you’ll love this dish

Why settle for delivery when you can enjoy the deliciousness of homemade dry rub chicken wings? This recipe is not only quick and budget-friendly, but it also transforms humble ingredients into a gourmet experience. Perfect for those busy weeknights or as a crowd-pleaser at parties, these wings provide a crispy texture and rich flavor that will leave your guests asking for seconds.

“These dry rub chicken wings were a smash hit at our game night! They were crispy, flavorful, and surprisingly easy to make. I’ll definitely be adding this to my regular rotation!” – Samantha, food enthusiast

The cooking process explained

Making dry rub chicken wings is an enjoyable experience that won’t take up much of your time. Here’s how it comes together: First, you’ll prepare a seasoned flour mixture that adds both flavor and texture. Then, coat the chicken wings and bake them until golden and crispy. Finally, serve them up with your favorite dipping sauce. It’s a simple process with impressive results!

What you’ll need

To make these delightful wings, gather the following ingredients:

• 2 pounds chicken wings (you can use either drummettes or split wings)
• 1/3–1/2 cup all-purpose flour
• 2 teaspoons brown sugar or a brown sweetener
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional for a little kick)

You can modify the spices as per your taste or dietary needs; for instance, swap out cayenne for a milder pepper if you prefer less heat.