This dry rub recipe ensures that your chicken wings will always end with a crispy mouthwatering skin.
It’s made with brown sugar, Himalayan pink salt, cayenne pepper and a whole host of other easily available ingredients.
But the best part is that you can use it for both baked and fried chicken wings.
Dry Rub Recipe for Crispy Chicken Wings
After sharing my simple dry rub chicken wings recipe with you, I decided to experiment and create a spice blend with more ingredients.
This dry rub includes twice as many ingredients as my previous one which creates a more nuanced flavor.
The most notable difference between the two is the inclusion of brown sugar, Himalayan pink salt and mustard powder.
Brown sugar helps with the browning, while the Himalayan salt and mustard powder bring more flavor and make the skin more crispy.
Most of the other ingredients are pantry staples that you’ll probably find in your pantry.
Ingredients
- Brown sugar – Brown sugar will enhance the Maillard reaction and increase the browning of the chicken wings.
- Himalayan pink salt – The coarser texture of Himalayan pink salt adds a noticeably different flavor.
- Cayenne pepper – A dash of cayenne pepper will give the chicken wings a spicy kick. If you aren’t fond of spicy foods, you can omit it or use a milder substitute such as ancho chili powder.
- Mustard powder – The sharp, hot and slightly bitter taste of mustard powder will add some depth and complexity of flavor.
- Ground turmeric – Also known as poor man’s chaffron, mostly acts as a flavor enhancer.
- Cumin – For some earthy flavor notes.
- Garlic powder – Will uplift the flavor of the other ingredients and give the wings a bit of umami.
- Paprika – A mix of regular and smoked paprika will give these chicken wings a nice color and deep flavor.
How to make
Check out the recipe card at the end of this article for detailed, step-by-step instructions.
Start by mixing all of the seasonings in a glass bowl. After you’re done, toss the chicken wings in the olive oil until they’re completely coated.
Sprinkle some of the dry rub over the chicken wings and mix so they get evenly coated.
Place the chicken wings in a baking pan lined with aluminum foil and bake until the wings turn golden brown.
Tips and Tricks
- Skip the oil – The only purpose of oil when you’re making chicken wings is to help the dry rub stick. That’s why you can skip it altogether and simply pat the wings dry with a paper towel.
- Allow your wings to rest – Leaving your wings rest for at least half an hour after you season them will give the wings more flavor.
- Serve the wings with BWW sauce – Serving these chicken wings with some Buffalo Wild Wings sauce can be a complete game-changer. Whether you go with the traditional BWW sauce or the garlic parmesan dip really doesn’t matter.
- Or with a homemade hot sauce – If you think this rub isn’t spicy enough for your taste, you can serve your wings with some honey hot wings sauce.
Storage
Even though a dry rub won’t necessarily spoil, it can become damp and sticky if it’s not stored properly.
That’s why I like to store my dry rubs in mason jars. Mason jars minimize the exposure to air and humidity.
This allows me to use my dry rubs without having to worry if they’re still good to use.
Try these next
If you made this dry rub and loved it for your wings then I recommend checking my other chicken wings recipes:
- The Best Dry Rub Chicken Wings Recipe – this recipe uses a different dry rub but it still turns out amazing nonetheless.
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Dry Rub Recipe for Crispy Chicken Wings
Ingredients
- 1/2 cup brown sugar
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp Himalayan pink salt
- 2 tbsp garlic powder granulated
- 1 tsp cumin
- 1 tsp mustard powder
- 1/4 tsp cayenne pepper
- 1 tsp ground turmeric
Instructions
- Mix all of the ingredients in a glass bowl.
- Use immediately or store in a glass jar for later use.
Notes
- If you want to reduce your calorie intake, you can skip the oil and simply pat your wings dry with a paper towel.
- It's a good idea to let your wings rest for about half an hour or more after you season them. This will allow the spices to penetrate the meat.
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Nutrition
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.
