Best Dry Rub for Chicken Wings

Level: Easy | Yield: 4 to 6 servings

Total: 2 hr (includes brining time) | Active: 15 min

Craving crispy, flavor-packed chicken wings that rival any game-day feast? This best dry rub recipe from Recipe Iseasy Kitchen delivers oven-roasted perfection with a smoky, spicy kickideal for air frying or grilling too. Skip it for deep-frying to avoid burning sugars. The secret? Alkaline baking powder for golden browning (use aluminum-free to keep flavors pure) and a tangy salt-vinegar brine for even seasoning that'll have everyone reaching for seconds.

Ingredients

2 tablespoons distilled white vinegar
1 tablespoon kosher salt
3 pounds chicken wing segments (flats and drumettes)
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

Mix the vinegar and salt in a large bowl until the salt dissolves. Add the wings and toss to coat. Brine in the refrigerator for about 1 hour.
Preheat oven to 425F with racks in upper and lower thirds. Line baking sheets with parchment, top with sprayed wire racks.
Combine brown sugar, baking powder, chili powder, smoked paprika, black pepper, chipotle, garlic powder, and onion powder. Toss wings in the rub for even coverage.
Divide wings on racks. Roast 20 minutes, flip wings and switch sheets. Roast another 20-30 minutes, flipping once more, until crisp and tender. Serve hot and watch them disappear!

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