Dry Rub Chicken Wings
All the flavor is in the rub. Crispy skin, no sticky fingers. Sauce wings get all the attention, but dry rub wings are the stealth favorite at every wing night. They're crispy from edge to edge, the s
Ingredients
- 3 pounds chicken wings (flats and drumettes separated)
- 1 tablespoon baking powder
- dry rub (recipe above)
- cooking spray or oil
Method
Grill method
- Pat wings completely dry. Toss with baking powder and dry rub. Set up the grill for two-zone cooking. Place wings over indirect heat, close the lid, and cook for 20-25 minutes. Move to direct heat and grill 2-3 minutes per side until skin is crispy and charred. Internal temperature should reach 165°F.
Oven method
- Pat dry, toss with baking powder and rub. Place on a wire rack over a baking sheet. Bake at 425°F for 45-50 minutes, flipping once at the halfway mark. The baking powder raises the skin's pH and promotes crispiness without frying.
Air fryer method
- Pat dry, toss with baking powder and rub. Air fry at 400°F for 24-28 minutes, shaking the basket every 8 minutes. The air fryer produces the crispiest skin of all three methods.